响应面法优化苦丁茶多糖提取工艺研究  

Optimized Extraction of Polysaccharide of Ilex kudingcha C. J. Tseng by Response Surface Methodology

作　　者：黄敏桃 蔡鹃 黄云峰[4] 赖茂祥[4] 黄庶识[2] 刘华钢[5] 

机构地区：[1]广西中医药大学药学院,南宁530001 [2]广西科学院生物物理实验室,南宁530007 [3]江西省赣州卫生学校,赣州341000 [4]广西中医药研究院,南宁530022 [5]广西医科大学,南宁530021

出　　处：《食品工业》2014年第1期20-24,共5页The Food Industry

基　　金：国家科技支撑计划项目(2011BAI01B04);广西科学研究与技术开发计划(0992003A-20)

摘　　要：应用响应面分析法对广西苦丁茶总多糖的提取工艺进行研究。在单因素试验基础上选择试验因素与水平,根据Box-Benhnken设计原理采用3因素3水平的响应面分析法,得到多元二次线性回归方程,以多糖提取量为响应值作响应面和等高线。确定苦丁茶总多糖的最佳提取工艺为:提取温度98℃、液料比65︰1(mL/g)、提取时间2h、提取3次,在此情况下多糖提取量最大。多元回归分析结果显示,提取温度、物料比、提取时间与苦丁茶多糖提取率之间的回归模型极显著,可用于实际生产预测。The response surface methodology was used to study the total polysaccharide ofllex Kudingcha C. J. Tseng from Guangxi by treating best method of exWaction. Selecting experimental factors based on single factors combine with Box-Benhnken of response surface methodology, and then gained a multiple linear regression model which showed the response surface and contour by polysaccharide extraction quantity. The best extraction process ofllex Kudingcha C. J. Tseng was follow： extraction temperature was 98℃, the ratio of solution and material was 65 ： 1（mL/g）, extraction time was 2 h for 3 times. The result of multiple regression analysis showed that three factors, extraction temperature, material ratio, extraction time, had a significant effect on polysaccharide extraction yield. This conclusion can be used in the actual production forecast.

关 键 词：苦丁茶 多糖 响应面法 

分 类 号：TQ461[化学工程—制药化工]