响应面法优化紫薯蓣粗多糖乙醇沉淀工艺  

Optimization on response surface models for the optimal extracting conditions of polysaccharides from purple yam via ethanol precipitation

作　　者：王泽锋[1] 石玲[1] 苏一兰[1] 闵勇[1] 

机构地区：[1]红河学院理学院,云南蒙自661199

出　　处：《食品工业科技》2014年第12期240-243,248,共5页Science and Technology of Food Industry

基　　金：云南省科技厅应用基础研究项目2013FZ120

摘　　要：优化了紫薯蓣中粗多糖的乙醇沉淀工艺。在单因素实验的基础上,选取乙醇体积分数、醇沉时间、醇沉温度、相对密度为自变量,粗多糖得率为响应值,采用中心组合(Box-Behnken)实验设计方法,研究各自变量及其交互作用对粗多糖得率的影响,采用Design-Expert软件,建立了粗多糖得率与乙醇沉淀过程中各因素的二次多项式模型,并通过响应面优化法确定了紫薯蓣粗多糖乙醇沉淀最佳工艺为:乙醇体积分数75%、醇沉时间18h、醇沉温度0.5℃、相对密度1.23。该条件下粗多糖得率验证值为2.49%,与预测值的相对误差为0.32%。Response surface methodology was used to optimize the ethanol precipitation technology of polysaccharides from purple yam. Based on single-factor experiments,ethanol concentration,precipitation time,precipitation temperature and relative density were selected as influencing factors during extraction. The experiment mathematical model was arranged according to Box-Behnken central composite experiment design,which studied each variable and their interactions on the yield of polysaccharide. The quadratic multinomial model on the contents of polysaccharide and each influence factor of ethanol precipitation of polysaccharides was established by using the Design-Expert software. The optimal conditions for precipitating polysaccharides obtained were achieved after 18h precipitation with 75% ethanol and relative density 1.23 at 0.5℃ ,under which the highest yield of polysaccharides reached with verified value being of 2.49% and the relative error was 0.32% compared to the predictive value.

关 键 词：紫薯蓣 粗多糖 响应曲面法 苯酚-硫酸法 紫外可见分光光度法 

分 类 号：TS201.1[轻工技术与工程—食品科学]