响应曲面法优化灰树花水溶性多糖提取工艺的研究

食品科学 ›› 2006, Vol. 27 ›› Issue (4): 142-147.

响应曲面法优化灰树花水溶性多糖提取工艺的研究

崔凤杰, 许泓瑜, 舒畅, 许正宏, 陶文沂

江南大学生物工程学院工业生物技术教育部重点实验室；江南大学生物工程学院生物制药研究室

出版日期:2006-04-15 发布日期:2011-09-13

Optimization of Processing Parameters for Extraction of Soluble Grifola frondosa Polysaccharides by Response Surface Methodology

CUI Feng-Jie, XU Hong-Yu, SHU Chang, XU Zheng-Hong, Tao-Wen-Yi

1.The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Southern Yangtze University, Wuxi 214036, China;2.Laboratory of Biopharmaceutics, School of Biotechnology, School of Biotechnology, Southern Yangtze University, Wuxi 214036, China

Online:2006-04-15 Published:2011-09-13

摘要/Abstract

摘要： 在单因素试验的基础上,利用响应曲面法对灰树花多糖提取工艺参数进行优化研究。响应面分析结果表明,提取温度、提取时间以及水料比与响应值灰树花多糖得率存在显著的相关性,通过典型性分析得到优化灰树花多糖提取条件:提取温度为89.7℃;时间2.48h;以及水料比31.1:1,提取两次,在此条件下灰树花多糖提取得理论值达到10.62%,验证试验条件下实际最大多糖得率为(10.13±0.7)%。

关键词: 灰树花多糖, 响应曲面法, Box-Behnken设计, 优化

Abstract: In this work, based on the results of one–factor-at-a-time-technique method, a three-level Box-Behnken factorial design was employed combining with response surface methodology (RSM) to optimize the extraction conditions for the yield of Grifola frondosa polysaccharides (GFPS). A mathematical model was then developed to show the significant effect of each factor and their interactions on the yield of GFPS. Canonical analysis was used to estimated that a maximal yield of polysaccha- rides (10.62%) could be obtained when the extraction conditions of temperature, time and ratio of water to material were set at 89.7℃, 2.48h and 31.1:1, respectively with two-time extraction. These predicted values were also verified by validation experiments.

Key words: Grifola frondosa polysaccharides (GFPS), response surface methodology, Box-Behnken design, optimization

崔凤杰, 许泓瑜, 舒畅, 许正宏, 陶文沂. 响应曲面法优化灰树花水溶性多糖提取工艺的研究[J]. 食品科学, 2006, 27(4): 142-147.

CUI Feng-Jie, XU Hong-Yu, SHU Chang, XU Zheng-Hong, Tao-Wen-Yi. Optimization of Processing Parameters for Extraction of Soluble Grifola frondosa Polysaccharides by Response Surface Methodology[J]. FOOD SCIENCE, 2006, 27(4): 142-147.

[1]	陈茏，杨俊，马毛毛，吴莎莎，余平，曾哲灵. 产蛋白酶菌株的筛选及以菜籽粕为氮源的产酶条件优化[J]. 食品科学, 2021, 42(4): 115-121.
[2]	潘飞，赵磊，陈艳麟，郝帅，张会敏. 壳聚糖/γ-聚谷氨酸负载黑米花色苷纳米粒的制备、表征及缓释性能[J]. 食品科学, 2021, 42(10): 38-44.
[3]	周志强，马金菊，甘瑾，李坤，李凯，张雯雯，涂行浩，杜丽清，张弘. 漂白紫胶/单宁酸复配涂膜对芒果常温贮藏的保鲜效果[J]. 食品科学, 2020, 41(9): 145-152.
[4]	张英昊，薛照阳，赵廷彬，殷海松，乔长晟,. 出芽短梗霉发酵液中聚苹果酸定量近红外模型的建立与应用[J]. 食品科学, 2020, 41(8): 152-158.
[5]	苏佳佳，杨天，佟恩杰，赵雪莹，何程豪，杨哪，徐学明，吴凤凤. 糙米酒酿工艺优化与挥发性成分分析[J]. 食品科学, 2020, 41(8): 177-185.
[6]	宋一凡，陈海峰，袁越锦. 猕猴桃CO2-低温高压渗透膨化干燥工艺优化[J]. 食品科学, 2020, 41(4): 229-234.
[7]	郭浩男，张莉力，冯琳琳，王天琪，王成，赵昕琪，许云贺. 结合淀粉活性乳酸菌利用生淀粉产酶条件及代谢产物[J]. 食品科学, 2020, 41(24): 46-53.
[8]	司阔林，徐捐捐，岳田利，袁亚宏，郭春锋. 布氏乳杆菌产γ-氨基丁酸发酵条件的优化[J]. 食品科学, 2020, 41(2): 87-93.
[9]	冯杰，冯娜，刘艳芳，唐庆九，周帅，刘方，张劲松，杨焱. 面向规模化应用的竹荪多糖液态深层发酵工艺优化[J]. 食品科学, 2020, 41(2): 181-187.
[10]	卢海强，谷新晰，袁巧敏，谈苏慧，田洪涛. 嗜热甘露聚糖酶manBK基因密码子优化表达及在魔芋聚糖降解中的应用[J]. 食品科学, 2020, 41(18): 113-119.
[11]	蒋光阳，侯晓艳，任文，吴贺君，黎杉珊，申光辉，陈安均，王章英，张志清. 淀粉-羧甲基纤维素钠-花青素指示膜的制备及在鱼肉鲜度指示中的应用[J]. 食品科学, 2020, 41(12): 250-258.
[12]	王洋洋，徐明芳，白卫滨，郑春丽，叶蕾，郑琴琴. 双水相法制备鳜鱼（Siniperca chuatsi）肌动蛋白及定量分析[J]. 食品科学, 2020, 41(12): 234-242.
[13]	段宇飞，王巧华. 基于特征选择与特征提取融合的鸡蛋新鲜度光谱快速检测模型优化[J]. 食品科学, 2020, 41(12): 273-278.
[14]	王真，姜岁岁，张帆，王润芳，冯雪，汪瑞，李诗洋，赵元晖. 太平洋牡蛎壳制备L-天冬氨酸螯合钙的工艺优化及表征[J]. 食品科学, 2020, 41(10): 238-245.
[15]	安攀宇，汪静心，肖岚，李燮昕，李维，梁欣梅. Plackett-Burman试验设计联用Box-Behnken响应面法优化脂肪替代物的制备[J]. 食品科学, 2020, 41(10): 255-264.