摘要
采用单因素试验分析料液比、超声时间、超声功率、提取温度对多糖得率的影响,在单因素试验基础上,利用响应面法对五味子多糖提取工艺进行优化。根据中心组合试验设计原理,采用四因素三水平响应面分析法进行响应面试验,并对各个因素的显著性和交互作用进行分析。确定最佳工艺条件为:料液比1∶25(g/m L)、超声时间40 min、超声功率400 W、提取温度65℃,多糖得率为5.44%。
Using single factor experiment to analyze the influence of solid-liquid ratio, ultrasonic time,ultrasonic power, extraction temperature on the yield of polysaccharide, the response surface method was used to optimize the extraction process of Schisandrae chinensis polysaccharide on basis of single factor experiment.According to the center combination experiment design principle, the experiment of four factors and three levels of response surface was carried out, and the significance and the interactions of different factors were analyzed.The optimum technological conditions were determined as follows: material liquid ratio 1 ∶ 25(g/m L), ultrasonic time 40 min, ultrasonic power 400 W, extraction temperature 65 ℃, and the polysaccharide yield was 5.44 %.
出处
《食品研究与开发》
CAS
北大核心
2015年第22期43-46,共4页
Food Research and Development
关键词
北五味子
多糖
响应面法
提取工艺
Schisandra chinensis
polysaccharides
response surface method
extraction process
