Science and Technology of Food Industry

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Response surface optimization of extraction of polysaccharides from Lanzhou Lily[J]. Science and Technology of Food Industry, 2013, (05): 226-229. DOI: 10.13386/j.issn1002-0306.2013.05.019
Citation: Response surface optimization of extraction of polysaccharides from Lanzhou Lily[J]. Science and Technology of Food Industry, 2013, (05): 226-229. DOI: 10.13386/j.issn1002-0306.2013.05.019
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Response surface optimization of extraction of polysaccharides from Lanzhou Lily

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  • Polysaccharide was extracted from Lanzhou lily by water method. The influences of temperature, time and the ratio of Lily flour to solution (W/V) on the extraction rate were investigated. On the basic of single factor test, the best possible extraction parameters were obtained with the response surface methodology (RSM) , at a three-variable, three-level experiment Box-Behnken design (BBD) . The optimum extraction parameters were as follows:the temperature was 64.7℃, the time was 6.12h, the materials-liqud ratio was 1∶30. The extraction rate of polysaccharide was 12.37%.
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