响应面法优化梅卤多糖的分离工艺研究

Optimization of Extraction Process of Polysaccharide from Plum Marinade by Response Surface Method

[目的]探索梅卤中多糖的分离工艺条件。[方法]在单因素试验基础上,利用响应面法优化梅卤中多糖的分离工艺。[结果]根据回归分析确定多糖分离时的影响因素,得到最佳分离条件为乙醇浓度81%、沉淀时间12 h、浓缩比4∶1,在该条件下多糖分离的预测值为0.605 g/L。经过3次重复验证试验,实际试验多糖得率为0.601 g/L。[结论]响应面法优化梅卤中多糖的分离条件合理可行,试验为梅卤多糖的进一步应用研究提供了理论依据。

[Objective]To explore the extraction process condition of polysaccharide in plum halogen. [Method]The extraction process of polysaccharide from plum marinade was optimized by using response surface method. [Result]According to the regression analysis, the best extraction parameters were as following： 81% of ethanol concentration, precipitation time of 12 h, concentration ration of 4 ∶1. And in such condition, the predicted value of polysaccharide separation is 0.605 g/L. After three times of repeated verification test, the actual value of polysaccharide separation is 0.601 g/L. [Conclusion]The results showed that the extraction conditions from plum marinade by response surface method are reasonable and feasible, which also provide a theoretical basis for the further research of polysaccharide from plum marinade.