食品科学 ›› 2010, Vol. 31 ›› Issue (4): 111-115.doi: 10.7506/spkx1002-6300-201004025

• 工艺技术 • 上一篇    下一篇

响应曲面法优化五味子多糖的提取工艺

孟宪军,李冬男* ,汪艳群,刘小鸣,刘 菊,李 斌   

  1. 沈阳农业大学食品学院
  • 收稿日期:2009-04-23 修回日期:2009-09-16 出版日期:2010-02-15 发布日期:2010-12-29
  • 通讯作者: 李冬男 E-mail:07494047@163.com

Response Surface Methodology as An Approach for Optimization of Extraction of Water-soluble Polysaccharides from Schisandra chinensis (Turcz.) Baill

MENG Xian-jun,LI Dong-nan*,WANG Yan-qun,LIU Xiao-ming,LIU Ju,LI Bin   

  1. College of Food Science, Shenyang Agricultural University, Shenyang 110161, China
  • Received:2009-04-23 Revised:2009-09-16 Online:2010-02-15 Published:2010-12-29
  • Contact: LI Dong-nan E-mail:07494047@163.com

摘要:

在单因素试验的基础上,利用响应曲面法的中心组合设计,对五味子多糖提取工艺参数进行优化分析。选择料液比、提取温度和提取时间作为优化因素,研究各因素的不同水平对五味子多糖得率的影响。通过响应面分析得到多糖提取的最优条件:料液比1:40(m/V),提取温度90.3℃,提取时间5h。在此条件下,五味子多糖的提取率为(10.994 ± 0.332)%,与模型高度拟合。

关键词: 响应曲面法, 五味子, 多糖, 提取工艺

Abstract:

Response surface methodology (RSM) based on a central composite design (CCD) was applied for the optimization of extraction process of crude polysaccharides from Schisandra chinensis (Turcz.) Baill. In RSM analysis, the pairwise interactive effects of solid/liquid ratio, extraction temperature and extraction time on the yield of crude polysaccharides were examined. Results showed that the optimal values of the above parameters were determined as follows: solid/liquid ratio 1:40 (m/V), extraction temperature 90.3 ℃, and extraction time 5 h. Under the optimized conditions, the experimental value of yield of crude polysaccharides was (10.994 ± 0.332)% and was in good agreement with the predicted value.

Key words: response surface methodology, Schisandra chinensis, polysaccharides, extraction

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