响应曲面法优化灰枣多糖的提取工艺  

Optimization of the Extraction Technique of Gray Jujube Polysaccharide by Response Surface Methodology

作　　者：彭雪萍[1] 李星科[1] 马路遥[1] 王会晓[1] 纵伟[1] 

机构地区：[1]郑州轻工业学院食品与生物工程系,河南郑州450002

出　　处：《食品研究与开发》2013年第8期44-47,共4页Food Research and Development

基　　金：郑州市创新型科技人才队伍建设工程(2009)项目

摘　　要：为优化灰枣多糖的提取工艺,在单因素实验的基础上,选取料液比、提取温度、提取时间为自变量,多糖得率为响应值,采用Box-Behnken中心组合试验设计及响应面(RSM)分析方法,研究各自变量对灰枣多糖得率的影响。结果表明,灰枣多糖水浸提法的最佳工艺为:料液比1∶20(g/mL),提取温度80℃,时间4 h,在此条件下多糖的得率为2.8%。To optimize the extraction technique of Gray Jujube polysaccharide, ratio of material-to-liquid, extraction temperature, and extraction time were chose as the independent variable with the yield rate of Gray Jujube polysaccharide as the response value on the basis of single factor experiments. According to Box- Behnken centre-united experimental design principles and response surface methodology （RSM）, the influence of independent variables on response value was studied. The results showed that the optimum conditions of Gray Jujube polysaccharide were： ratio of material-to-liquid of 1 ： 20, the extraction temperature of 80℃ and extraction time of 4 hours, and that the yield rate of Gray Jujube polysaccharide was maximum and reached 2.8 %.

关 键 词：灰枣多糖 提取 响应曲面分析 

分 类 号：TQ914[化学工程]