| 尹伟,张国升.响应面法优化桂花多糖的超声提取工艺研究[J].井冈山大学自然版,2016,(4):89-93 |
| 响应面法优化桂花多糖的超声提取工艺研究 |
| THE OPTIMIZATION OF ULTRASONIC EXTRACTION TECHNOLOGY OF OSMANTHUS SP. POLYSACCHARIDE BY RESPONSE SURFACE METHODOLOGY |
| 投稿时间：2016-02-06 修订日期：2016-04-17 |
| DOI：10.3969/j.issn.1674-8085.2016.04.017 |
| 中文关键词: 桂花多糖 超声提取 响应面法 |
| 英文关键词: Osmanthus sp.polysaccharide ultrasonic extraction response surface methodology |
| 基金项目:安徽省教育厅自然科学基金项目（重点）（KJ2015A307）；安徽新华学院校级重点科研项目（2014zr017） |
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| 中文摘要: |
| 目的 采取响应面方法对桂花多糖的超声提取工艺进行优化。方法 在单因素（超声功率、超声时间、液料比）试验的基础上，通过Box-Behnken中心组合设计，建立桂花多糖的数学模型，经响应面方法进行优化桂花多糖的提取方法。结果 桂花多糖的最佳提取工艺为：超声时间为20 min、超声功率为350 W、液料比为30：1（mL/g），提取温度为65℃，理论收率为20.38%，据此条件，验证性试验得其收率为19.45%，与预测值相符性较好。结论 响应面优化桂花多糖的提取工艺，方法简单，为桂花多糖的提取工艺提供一定的参考价值。 |
| 英文摘要: |
| Objective: To optimize the ultrasonic extraction process of Osmanthus sp. polysaccharides by response surface method. Method: On the basis of single factor test (ultrasonic power, ultrasonic time, liquid ratio) and through the Box-Behnken central composite design, the mathematical model of Osmanthus sp. polysaccharide was built and the extraction method was optimized by response surface method. Results: The optimal extraction process of Osmanthus sp. Polysaccharide was as follow: ultrasonic time was 20min, ultrasonic power was 350W, liquid ratio of 30: 1 (mL/g), extraction temperature is 65℃, and theoretical yield was 20.38%, while with the actual confirmatory test yield of 19.45% which match the predictive value very well. Conclusion: Osmanthus sp. polysaccharide's extraction process optimized by response surface method is very simple which will provide a reference value for the extraction process of Osmanthus sp. polysaccharide. |
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