红曲多糖的过氧化氢法脱色工艺研究  

Study on decolorizing technology of monascus polysaccharide by hydrogen peroxide

作　　者：汪鹏荣[1] 陈文静[1] 韦凤[1] 董夏梦[1] 蒋冬花[1] 

机构地区：[1]浙江师范大学化学与生命科学学院,浙江金华321004

出　　处：《浙江师范大学学报（自然科学版）》2012年第2期203-208,共6页Journal of Zhejiang Normal University:Natural Sciences

基　　金：国家自然科学基金资助项目(31070008)

摘　　要：为了优化红曲多糖的过氧化氢法脱色工艺,在单因素实验的基础上,选择过氧化氢加入量、脱色时间和脱色温度为自变量、多糖脱色率为响应值,应用Design Expert软件,采用响应曲面法,研究了各自变量及其交互作用对多糖脱色率的影响.利用响应面分析方法拟合得到了二次多项式回归方程的预测模型,并确定了红曲多糖过氧化氢法脱色的最佳条件:4 mL多糖(8 mg/mL)溶液中3%过氧化氢溶液的加入量为3.9 mL,脱色时间为127 min,脱色温度为65.6℃.该条件下红曲多糖脱色率为86.24%.Inorder to optimize the decolorizing technology for monascus polysaccharide by hydrogen peroxide, single factor experiments involving three technological parameters including the addition of hydrogen peroxide, decolorizing time, and decolorizing temperature were done for investigations on the interactive effects of the pa- rameters on the decolorizing ratio of monascus polysaccharide using Box-Behnken design { BBD } combined with response surface methodology. In the optimization, Design Expert software was used to fit BBD experi- mental data and a quadratic polynomial regression model was developed for the deeolorizing ratio of monascus polysaccharide as responses to the above parameters. The results showed that the optimal values of technologi- cal parameters for using hydrogen peroxide to decolorize monascus polysaceharide were as follows： the addition of hydrogen peroxide 3.8 mL, decolorizing time 127 rain, and decolorizing temperature 65.6 ℃ for every 4 mL polysaecharide solution （ 8 mg/mL ）. Under such conditions, the decolorizing ratio of monascus polysac- charide was up to 86.24%.

关 键 词：红曲霉 红曲多糖 响应面分析法 脱色工艺 脱色率 

分 类 号：Q939.9[生物学—微生物学]