响应面分析法优化松萝多糖提取工艺的研究

孙长霞 苏印泉 张柏林

孙长霞, 苏印泉, 张柏林. 响应面分析法优化松萝多糖提取工艺的研究[J]. 食品工业科技, 2014, (05): 196-201. doi: 10.13386/j.issn1002-0306.2014.05.027
引用本文: 孙长霞, 苏印泉, 张柏林. 响应面分析法优化松萝多糖提取工艺的研究[J]. 食品工业科技, 2014, (05): 196-201. doi: 10.13386/j.issn1002-0306.2014.05.027
SUN Chang-xia, SU Yin-quan, ZHANG Bo-lin. Optimization of the extraction technique of Usnea Polysaccharide via response surface analysis[J]. Science and Technology of Food Industry, 2014, (05): 196-201. doi: 10.13386/j.issn1002-0306.2014.05.027
Citation: SUN Chang-xia, SU Yin-quan, ZHANG Bo-lin. Optimization of the extraction technique of Usnea Polysaccharide via response surface analysis[J]. Science and Technology of Food Industry, 2014, (05): 196-201. doi: 10.13386/j.issn1002-0306.2014.05.027

响应面分析法优化松萝多糖提取工艺的研究

doi: 10.13386/j.issn1002-0306.2014.05.027
详细信息
    作者简介:

    孙长霞 (1975-) , 女, 博士, 实验师, 主要从事食品分析与检测方面的研究。;

  • 中图分类号: TQ461

Optimization of the extraction technique of Usnea Polysaccharide via response surface analysis

  • 摘要: 采用响应面分析法优化了粗皮松萝(Usnea.montis-fuji)多糖的提取条件。在单因素实验基础上,选取提取温度、提取时间和液/料比为关键因素,根据central composite design(CCD)的中心组合原理设计实验,采用响应面分析法对粗皮松萝多糖的关键参数进行了优化研究,建立了松萝多糖提取含量的数学模型。结果表明:三个因素对松萝多糖提取含量的影响大小依次是提取时间>液/料比>提取温度;松萝多糖提取的最佳工艺参数:提取温度80℃,提取时间3.00h,液/料比40∶1。在此条件下,松萝粗多糖提取含量达到80.16mg/g,在最优条件下进行了验证实验,得到的实验结果与模型预测值比较吻合,验证了数学模型的有效性。 
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  • 收稿日期:  2013-06-25

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