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目的:优化苦豆子多糖的醇沉工艺。方法:在单因素试验基础上,以多糖提取率为指标,依据响应面法原理,使用Design Expert软件的中心组合设计建立试验数学模型,考察醇沉时间、乙醇体积分数及用量对醇沉工艺的影响。采用苯酚-浓硫酸法测定苦豆子多糖含量。结果:最佳醇沉工艺条件为加4.3倍量97%乙醇醇沉26 h,苦豆子多糖提取率6.98%,与预测值(7.03%)的相对误差0.71%。结论:响应面法可有效用于优化苦豆子多糖的醇沉工艺。
Objective: To optimize the alcohol precipitation technology of Sophora alopecuroides. Methods: Based on the single factor experiment, taking polysaccharide extraction rate as an index, according to the principle of response surface methodology, a design mathematical model was set up by using the central design of Design Expert software to investigate the effect of alcohol precipitation time, ethanol volume fraction and dosage on alcohol precipitation process influences. Determination of polysaccharides in Sophora alopecuroides by phenol - concentrated sulfuric acid method. Results: The optimum alcohol precipitation conditions were as follows: adding 4.3 times the amount of 97% alcohol and alcohol for 26 h, extracting yield of Sophora alopecuroides with 6.98%, and the relative error with the predicted value of 7.03% was 0.71%. Conclusion: Response surface methodology can be used to optimize the alcohol precipitation process of Sophora alopecuroides.