Box-Behnken响应面法优化玛卡多糖提取工艺

Optimization of extraction process of maca polysaccharide by Box-Behnken response surface methodology

为优化玛卡(Lepidium meyenii Walp.)多糖的提取工艺,提高多糖的产率,采用响应面法考察超声温度(A)、提取时间(B)和料液比(C)3个因素对玛卡多糖提取率的影响,同时考察其中存在的交互作用(A×B、A×C和B×C)。结果表明,最佳工艺条件为超声温度60℃、提取时间40 min、液料比40∶1,在最佳工艺条件组合下,测得玛卡多糖提取率为51.21%。

To optimize the extraction process of Maca polysaccharide and improve the yield of maca polysaccharide.The response sur⁃face methodology was used to investigate the effects of ultrasonic temperature(A),extraction time(B)and solid-liquid ratio(C)on the extraction rate of maca polysaccharide,and the interaction among them(A×B,A×C,and B×C)was investigated,and the optimal extraction conditions were obtained.Results showed that the optimum conditions were as follows:Ultrasonic temperature 60℃,extrac⁃tion time 40 min,liquid-solid ratio 40∶1.Under the optimum conditions,the extraction rate was 51.21%.