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中国精品科技期刊2020
张晓玉, 刘云, 吴志强, 许虹雷, 姜国良. 响应面法优化南极磷虾多糖的提取工艺[J]. 食品工业科技, 2013, (14): 254-258. DOI: 10.13386/j.issn1002-0306.2013.14.037
引用本文: 张晓玉, 刘云, 吴志强, 许虹雷, 姜国良. 响应面法优化南极磷虾多糖的提取工艺[J]. 食品工业科技, 2013, (14): 254-258. DOI: 10.13386/j.issn1002-0306.2013.14.037
Study on optimization of the extraction technology of Antarctic Krill polysaccharide by response surface methodology[J]. Science and Technology of Food Industry, 2013, (14): 254-258. DOI: 10.13386/j.issn1002-0306.2013.14.037
Citation: Study on optimization of the extraction technology of Antarctic Krill polysaccharide by response surface methodology[J]. Science and Technology of Food Industry, 2013, (14): 254-258. DOI: 10.13386/j.issn1002-0306.2013.14.037

响应面法优化南极磷虾多糖的提取工艺

Study on optimization of the extraction technology of Antarctic Krill polysaccharide by response surface methodology

  • 摘要: 为研究南极磷虾体内活性物质多糖的提取工艺,采取热水碱提和酶解法相结合的方式,探索料液比、提取温度、提取时间三因素的最佳提取条件,并采用响应面分析法进行优化,得出最佳提取工艺为:料液比1∶2.5g/mL,提取时间3.5h,提取温度92℃,最终得到的提取率为0.288%,响应面法所得到的回归方程可以比较准确的反映出料液比、提取温度、提取时间对提取率的影响,预测值和真实值十分接近,优化工艺可用于实际操作。 

     

    Abstract: In order to study the extraction technology of Antarctic Krill polysaccharide, the hot low-concentration alkali solution extraction combining with enzymolysis technology methods were used.The influence of liquid ratio, extraction temperature, extraction time on the yield of Antarctic Krill polysaccharide were studied.On the basis of the single-factor experiments, the results of response surface methodology showed that the optimum extraction conditions were liquid ratio of 1∶2.5 (g/mL) , extraction temperature of 92℃, extraction time of 3.5h, and the yield of Antarctic Krill polysaccharide was 0.288% .The result showed that establishing a quadric regression equation through response surface methodology accurately reflected the interrelation among the polysaccharides yield rate, liquid ratio, time and temperature .Experimental value was very close to the theoretically predicted value.This optimization of the extraction technology was good for application.

     

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