响应面法优化紫薯果胶类多糖提取工艺的研究  

Study on the Optimization of Extraction Technology of Pectin Polysaccharides from Purple Sweet Potato by Response Surface Method

作　　者：唐婷[1] 韦璐[1] 赵琤[1] 

机构地区：[1]广西农业职业技术学院,广西南宁530007

出　　处：《大众科技》2020年第8期39-42,共4页Popular Science & Technology

基　　金：广西高校科研项目(2017KY1128)。

摘　　要：以紫薯为原料,采用超声波辅助法提取紫薯果胶类多糖。以单因素实验考察了料液比、pH值、提取温度和提取时间对紫薯果胶类多糖得率的影响,并在此基础上,通过响应面分析对提取工艺进行优化。结果表明,在超声波功率为200W的条件下,紫薯果胶类多糖的最佳提取工艺条件为:料液比1:35(w/v),pH值2.0,提取温度70℃,提取时间2.2 h。此条件下紫薯果胶类多糖提取率为20.39%,与预测值相对误差为0.49%。说明该实验模型具有一定的实践指导意义。With purple sweet potato as raw material,pectin polysaccharides were extracted from purple sweet potato by ultrasonic assisted method.The effects of solid-liquid ratio,pH value,extraction temperature and extraction time on the extraction rate of pectin polysaccharides from purple sweet potato were investigated by single factor experiment.On this basis,the extraction process was optimized by response surface analysis.The results showed that under the condition of ultrasonic power of 200W,the optimal extraction conditions of pectin polysaccharides from purple sweet potato were as follows:solid-liquid ratio 1:35(w/v),pH value 2.0,extraction temperature 70℃and extraction time 2.2 h.Under these conditions,the extraction rate of pectin polysaccharides from purple sweet potato was 20.39%,and the relative error was 0.49%compared to the predictive value.It indicates that the experimental model has a certain practical significance.

关 键 词：紫薯 果胶类多糖 响应面法 提取工艺 

分 类 号：TQ91[化学工程]