响应面分析法优化仙人掌多糖提取工艺的研究  

Optimization of the extraction technique of opuntia polysaccharidesvia response surface method

作　　者：刘洋[1] 赵谋明[1] 杨宁[1] 杨宝[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品与机械》2006年第6期42-44,共3页Food and Machinery

基　　金：广州市科技攻关项目(项目编号:2004Z1-E0061);广东省科技计划项目(项目编号:200520401024)

摘　　要：利用响应面分析法(Response Surface Methodology)对仙人掌多糖的提取工艺进行优化。在单因素实验基础上选取实验因素与水平,根据中心组合(central composite)实验设计原理采用三因素三水平的响应面分析法。在分析各个因素的显著性和交互作用后,得出仙人掌多糖水浸提的最佳工艺条件为水料比5.5∶1,浸提温度75℃,浸提时间2.2h;浸提1次,仙人掌多糖的实际提取率可达0.81%,比单因素实验最高提取率高出5.8%。In this paper, aiming at optimization of the extraction of Opunti- a Polysaccharides, experiment factors and levels were firstly selected by one-factor tests. On the basis of the previous results and according to the central composite experimental design principles, the method of Response Surface Method with 3 factors and 3 levels was adopted. Then the factors influencing the .technological parameters were determined by means of regression analysis. Response surface and contour were finally graphed with the extraction rate as the response value. The results showed that the optimum conditions of Opuntia polysaccharides extraction were as follows ： the ratio of water to material of 5.5 ： 1, extraction temperature of 75 ℃ and extraction time of 2.2 h, under such condition the extraction rate could be up to 0.82% at one-time extraction.

关 键 词：仙人掌 多糖 提取 响应面分析 

分 类 号：TS241[轻工技术与工程—制糖工程]