库拉索芦荟凝胶多糖超声提取工艺的响应面法优化  

Optimization of ultrasonic-assisted extraction technique for polysaccharide from gel of aloe vero by response surface methodology

作　　者：何沂飞[1] 黄良果 刘平怀[1] 陈巧灵[1] 孙玉婉[1] 

机构地区：[1]海南大学材料与化工学院,海口570228

出　　处：《食品科技》2014年第7期178-183,共6页Food Science and Technology

基　　金：国家科技支撑计划项目(2011BAD14B01);海南省中药现代化科技专项(ZY201327);国家科技型中小企业技术创新基金项目(13C26244604892)

摘　　要：为研究响应曲面法优化库拉索芦荟凝胶多糖的超声辅助提取工艺,研究考察了超声功率、超声时间、提取温度、提取液pH和液料比等因素对芦荟多糖提取率的影响,在单因素实验的基础上采用4因素3水平的响应曲面分析法。结果显示,库拉索芦荟凝胶多糖的超声辅助提取工艺最优条件为:超声功率600 W、超声时间45 min、提取温度70℃、提取液pH8.9、液料比5:1、超声提取1次,在此工艺条件下多糖的实际提取率为0.1511%。该试验建立的数学模型极显著,可以较好地模拟和预测芦荟多糖的提取率。To study the ultrasonic-assisted extraction technique of polysaccharide from gel of aloe vero by response surface methodlogy, response surface method optimization of four factors： ultrasonic power, ultrasonic time, ultrasonic temperature, liquid-material ratio and three levels was processed by the Design- Expert response surface method based on five single factor tests. Results showed that the optimum technique of ultrasonic-assisted extraction of polysaccharide from gel of aloe vero was as follows： ultrasonic power 600 W, ultrasonic time 45 min, ultrasonic temperature 70 ℃, liquid-material ratio 5：1, pH8.9 and extract once. In this condition, the percentage of extraction was 0.1511%. The mathematical model is very significant, and it can simulate and predict the extraction rate of polysaccharides effectively.

关 键 词：库拉索芦荟 凝胶多糖 超声提取 响应面法 

分 类 号：R284.2[医药卫生—中药学]