正交试验设计优化木瓜多糖提取工艺

Optimization of Polysaccharide Extraction from Papaya by Orthogonal Experiment Design

[目的]优化超声波辅助热水浸提法提取木瓜多糖的工艺条件,提高得率。[方法]采用L_(27)(3^(13))正交试验考察超声波处理时间(A)、浸提时间(B)、固液比(C)和浸提温度(D)这4个因素对木瓜多糖得率的影响。同时,考虑可能的交互作用(AB、AC和AD),最终寻找出最优水平组合。[结果]通过考虑交互作用并设计使用L_(27)(3^(13))正交表的4因素3水平正交试验,确定最优工艺水平组合为A_3B_2C_1D_3,即超声波处理时间40 min、浸提时间60 min、固液比1∶30 mg/m L和浸提温度80℃。在最优水平组合条件下测得木瓜多糖的最佳提取率为15.2%。[结论]确定了木瓜多糖提取的最优工艺组合,为木瓜多糖的开发利用提供技术指导。

[Objective]To optimize the extraction process of papaya polysaccharide by ultrasonic assisted hot water extraction,and improve the yield.[Method]The effects of four factors such as ultrasonic treatment time A(min),extraction time B(min),solid-liquid ratio C(mg/mL)and extraction temperature D(℃),on the yield of polysaccharide were investigated by L27(313)orthogonal experiment,taking into account the possible interactions AB,AC and AD.Finally,the optimal level combination was found.[Result]By considering the interaction and designing the four-factor three-level orthogonal test using L27(313),the optimal combination of technological level is A3B2C1D3,that is,ultrasonic treatment time40min,extraction time60min,solid-liquid ratio1∶30mg/mL,and the extraction temperature was80℃.The optimal yield of papaya polysaccharide was15.2%under the optimal combination condition.[Conclusion]The optimal process combination of polysaccharide extraction from papaya was determined,which provided technical guidance for the development and utilization of papaya polysaccharide.