响应面法优化枸杞多糖的超声辅助提取工艺

Optimization of Ultrasonic-Assisted Extraction of Lycium Barbarum Polysaccharides by Response Surface Methodology

枸杞中的多糖非常有价值,值得开发利用。采用超声波法对枸杞多糖进行提取,采用单一变量的方法,选取4个影响枸杞多糖提取率的因素逐一进行研究,得到的实验结果应用Origin作图,之后选取三个影响较大的因素结合响应面法中的Box-Behnken试验设计对多糖提取操作过程进行优化。实验表明,枸杞多糖的最佳提取工艺条件:乙醇百分含量60.44%,超声时间41.38 min,超声温度40.30℃,吸光度值为0.599,枸杞多糖提取率达到了8.40%。应用响应面法对枸杞多糖进行优化,其最佳工艺参数是稳定、可行的。

The polysaccharides in Lycium barbarum are very valuable and worthy of development and utilization.In this paper,Lycium barbarum polysaccharides were extracted by ultrasonic method,and four factors affecting the extraction rate of Lycium barbarum polysaccharides were selected by single variable method.The obtained experimental results were plotted by Origin,and then three influential factors were selected to optimize the polysaccharide extraction process in combination with the Box-Behnken experimental design in response surface methodology.A series of experiments showed that the optimum extraction conditions of Lycium barbarum polysaccharides were as follows:ethanol content 60.44%,ultrasonic time 41.38 min,ultrasonic temperature 40.3℃,absorbance value 0.599,extraction rate of Lycium barbarum polysaccharides reached 8.40%.The response surface methodology was applied to optimize the Lycium barbarum polysaccharides,and the optimum process parameters were stable and feasible.