响应面法优化蕨麻多糖超声辅助提取工艺研究  

Response Surface Methodology to Optimize the Ultrasonic-Assisted Extraction Process of Polysaccharides from Potentilla anserina

作　　者：李刚刚[1] 于思源 孙静[1] 李小东[1] LI Ganggang;YU Siyuan;SUN Jing;LI Xiaodong(College of Technology and Engineering,Lanzhou University of Technology,Lanzhou 730050,China)

机构地区：[1]兰州理工大学技术工程学院,甘肃兰州730050

出　　处：《现代食品》2021年第1期98-101,共4页Modern Food

基　　金：甘肃省高等学校创新能力提升项目“甘南蕨麻、兰州百合提取物促进益生菌生长效果及益生菌剂制备研究”(编号:2019A-185);2020年甘肃省大学生创新创业计划项目。

摘　　要：本研究以甘南野生蕨麻为原料,采用响应面法优化蕨麻多糖超声辅助提取工艺。结果表明,甘南野生蕨麻多糖超声波辅助最佳工艺条件为超声时间60 min、超声温度70℃、超声波功率200 W、料液比1∶10 g·mL^(-1),此条件下提取率可达7.365%,工艺简单稳定。In this study,the wild Potentilla anserina in Gannan was used as raw material,and the response surface methodology was used to optimize the ultrasonic-assisted extraction process of Potentilla anserina polysaccharide.The results showed that the best ultrasonic-assisted process conditions for Gannan wild Potentilla anserina polysaccharide:ultrasonic time 60 min,ultrasonic temperature 70℃,ultrasonic power 200 W,material-liquid ratio 1∶10 g·mL-1,the extraction rate can reach 7.365%,and the process is simple and stable.

关 键 词：蕨麻 多糖 超声波提取 响应面 工艺优化 

分 类 号：TQ281[化学工程—有机化工]