响应面分析法优化菜籽多糖酸法提取工艺的研究  

Study on the Optimization of the Extraction Technology of Polysaccharides from Rapeseed Meal by Acid Using Response Surface Method

作　　者：鞠兴荣[1] 税丹[1] 何荣[2] 王立峰[1,2] 王雪峰[1] 高瑀珑[1] 袁建[1] 

机构地区：[1]南京财经大学食品科学与工程学院江苏省粮油品质控制及深加工技术重点实验室,南京210003 [2]江南大学食品学院,无锡214122

出　　处：《中国粮油学报》2012年第3期89-93,共5页Journal of the Chinese Cereals and Oils Association

基　　金：农业科技成果转化资金项目(2009GB2C100123);江苏省自然科学基金(BK2010573)

摘　　要：利用响应面分析法对菜籽多糖的酸法提取工艺进行了优化。在单因素试验的基础上,选取酸浓度、料液比、提取时间、提取温度进行了4因素3水平的Box-Behnken中心组合研究,并运用Design Expert 7.0软件对试验数据进行分析。建立了以上4个主要因素对酸提菜籽多糖得率影响的数学模型,并通过响应面分析法对提取条件进行了优化,确定了酸法提取菜籽多糖的最佳工艺。试验结果表明,各提取因素对酸提菜籽多糖得率的影响顺序为:提取温度>酸浓度>提取时间>料液比。所得最佳提取条件为:酸浓度0.28 mol/L、料液比43.05 mL/g、提取时间5 h和提取温度71.9℃,在此条件下预期的多糖得率是4.07%,实际得率为4.01%。Based on response surface method （RSM）, the conditions of extracting rapeseed polysaccharides were optimized. Experimental factors and their levels were determined by single -factor tests. Subsequently, the center com- bination experimental design of Box- Behnken was used to investigate the effects of acid concentration, the ratio of liquid to solid, extracting time, and temperature on the yield of polysaccharides extraction from rapeseed meal by acid. The optimum combination was obtained by Design expert contour were finally graphed with the extraction rate as the 7.0 and response surface analysis. Response surface and response value. The effect order of 4 factors on yield was as follows ： temperature 〉 acid concentration 〉 extracting time 〉 the ratio of liquid to solid. The optimum extraction conditions were as follows ： acid concentration 0.28 mol/L, liquid/solid ratio 43.05 mL/g, extraction time 5 h, extraction temperature 71.9 ℃. Under this condition,expected yield of polysaccharide is 4.07% ,and actual yield is 4.01%.

关 键 词：菜籽多糖 酸法提取 响应面分析 工艺优化 

分 类 号：TS201.2[轻工技术与工程—食品科学]