响应面法优化天麻多糖的超声提取工艺

Optimization of Ultrasonic Extraction Process of Gastrodia elata using Response Surface Methodology

目的:采用响应面法优化天麻多糖的提取工艺。方法:固定提取温度、提取时间、液固比为响应因子,天麻多糖得率为响应值,采用三因素三水平的响应面分析法优化天麻多糖的超声提取工艺参数。结果:最优提取工艺为提取温度78.54℃,提取时间48.06 min,液固比16.04∶1。在此条件下,天麻多糖提取率的预测值为17.25%。结论:试验结果与模型预测值相符,响应面法优化超声提取天麻多糖的工艺简便、合理、可行。

Objective： To optimize the extraction process of polysaccharides from Gastrodia elata by response surface analysis. Methods： The method of response surface methodology with 3 factors and 3 levels was adopted on optimizing the ultrasonic extraction technology of G. elata polysaccharides. Three response factors were the fixed extraction temperature,extraction time and liquid-solid ratio and the experimental yield of polysaccharides as the response value. Results： The optimal extraction conditions of polysaccharides were determined as follows： extraction temperature 78. 54 ℃, extraction time48. 06 min,liquid-solid ratio of 16. 04∶1. Under these conditions,the experimental yield of polysaccharides was agreed closely with the predicted value（17. 25%）. Conclusion： The experimental yield of polysaccharides was agreed closely with the predicted value,which means it was feasible to optimize extraction process of polysaccharides from G. elata by response surface analysis methodology.