响应面法优化葛根多糖提取工艺的研究  

Optimization of the Extraction Technology of Polysaccharides from Pueraria by Response Surface Analysis

作　　者：张永军[1] 刘晓宇[2] 黄惠华[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640 [2]华中农业大学食品科技学院,湖北武汉430070

出　　处：《现代食品科技》2008年第7期678-682,共5页Modern Food Science and Technology

摘　　要：本试验以野葛葛根提取类黄酮后的残渣为材料,研究了葛根多糖的提取工艺。在单因素实验的基础上,选定温度、时间和料液比三个因素的三个水平进行中心组合实验,建立多糖得率的二次回归方程,通过响应面分析及岭嵴分析得到优化组合条件。研究结果表明:当提取工艺条件为提取温度98℃,提取时间2.4h,料液比33:1时,多糖得率达到极大值。该条件下多糖得率预测值为12.59%,验证值为12.63%。The extraction of polysaccharides from the residue of pueraria aider extraction of Flavonoids was studied in this paper. According to the single-factor experiments, three levels of the factors （extraction temperature, time and the ratio of water to pueraxia residue） were selected for the central composite design to establish a quadric regression equation for describing the yield of polysaccharides. By response surface analysis, the optimum extraction conditions were obtained as follows： extraction temperature of 98℃, time of 2.4 h and water-pueraria residue ratio of 33：1, under which the highest yield of polysaccharides reached with estimated value and verified value being of 12.59% and 12.63%, respoctively.

关 键 词：野葛 多糖 提取工艺 响应面法 优化 

分 类 号：TQ461[化学工程—制药化工]