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目的:采用响应曲面法以微波辅助提取优化彩虹明樱蛤中多糖的提取工艺。方法:在单因素试验的基础上,以提取温度、提取时间、水料比为随机因子,多糖得率为响应值,进行3因素3水平的Box-Behnken中心组合设计,采用响应曲面法分析3个因素对响应值的影响并以此确定最佳提取工艺条件。结果:彩虹明樱蛤多糖的最佳提取工艺条件为:提取温度45℃,提取时间2.7 h,水料比50∶1,在此条件下多糖得率的验证值为1.17%,与预测值1.19%之间的相对误差为1.70%。结论:响应曲面法能较好地预测彩虹明樱蛤多糖的提取工艺,提高多糖提取率。
Objective: To optimize the extraction process of polysaccharides from Rainbow cherry clam by microwave-assisted response surface methodology. Methods: Based on the single factor test, the Box-Behnken combination design with three factors and three levels was adopted based on the extraction temperature, the extraction time, the ratio of water to material as the random factor and the yield of polysaccharide. Response surface methodology The influence of the factors on the response value and to determine the optimum extraction process conditions. Results: The optimal extraction conditions of polysaccharides were as follows: extraction temperature 45 ℃, extraction time 2.7 h, ratio of water to material 50:1, the yield of polysaccharides was 1.17% under this condition, and the predicted value was 1.19 The relative error between% is 1.70%. Conclusion: The response surface method can better predict the extraction process of polysaccharides from Rainbow cherry clam and improve the extraction rate of polysaccharide.