响应面分析法优化菠萝皮渣多糖提取工艺研究

Optimization of Extraction Conditions of Polysaccharide from Pineapple Pomace by Response Surface Methodology

采用Plackett-Burman试验设计及响应面分析法,对影响超声协同热水法提取菠萝皮渣多糖的工艺参数进行优化研究。在单因素试验的基础上,首先利用Plackett-Burman试验设计对影响菠萝皮渣多糖得率的6个因素进行评价,筛选出具有显著效应的3个因素,即水浴浸提温度、料液比和超声时间,随后采用最陡爬坡试验和响应面试验设计优化这3个主要影响因素的最佳参数水平。结果发现,采用料液比1:50(g/m L)、水浴浸提温度98℃、水浴浸提时间2.5 h、超声功率120 W、超声时间40 min、超声水浴温度60℃的提取条件,菠萝皮渣多糖理论得率为1.67%,实际得率为1.62%,表明该优化工艺合理可行,可用于菠萝皮渣中粗多糖的提取。

The process parameters of ultarsonic assisted hot water extraction of polysaccharide from pineapple pomace were optimized by using Plackett-Burman experiment design and response surface methodology.Six factors were evaluated for their effects on the yield of polysaccharide from pineapple pomace using Plackett-Burman experiment design on the base of single factor experiment results,and waterbath temperature,solidto-liquid ratio,ultarsonic time were identified as the most significant variables.Subsequently,the path of steepest ascent was undertaken to approach the optimal region of the three significant factors,and response surface methodology was adopted to optimize the best parameter level.The optimal extraction conditions were as follows;waterbath temperature was98°C,waterbath time was2.5h,solid-to-liquid ratio was1:50(g/mL),ultrasonic temperature was60°C,ultrasonic power was120W,ultrasonic time was40min.Under these conditions,the theoretical and actual polysaccharide yield were1.67%and1.62%,respectively.The results indicated that the optimized process was reasonable and feasible,and could be used for the extraction of polysaccharide from pineapple pomace.