首页|星点设计-效应面法优化扛板归多糖超声辅助提取工艺

星点设计-效应面法优化扛板归多糖超声辅助提取工艺

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研究超声辅助提取扛板归多糖的最佳工艺.在单因素试验基础上,运用三因素五水平的星点设计-效应面分析法研究超声时间、液料比值和提取温度对扛板归多糖提取率的影响,优选超声辅助提取扛板归多糖的最佳工艺.结果表明,超声辅助提取扛板归多糖的最佳工艺为超声时间30 min,液料比值37 mL/g,65 ℃超声提取2次.扛板归多糖提取率为5.38%(SRSD=0.53%),理论预测值与实际测得值基本相符.优选出的工艺提取率高、稳定、可行.
Optimization of Ultrasound-Assisted Extraction of Polysaccharides from Polygonum perfoliatum L.by Central Composite Design-Response Surface Methodology
To investigate the optimal process for the ultrasonic-assisted extraction of polysaccharides from Polygonum perfoliatum L.,using a single-factor experimental design as the basis,a three-factor five-level central composite design(CCD)-response surface methodology(RSM)method was employed to study the effects of ultrasonic time,liquid-to-material ratio and extraction temperature on the extraction yield of polysaccharides.The optimal process for ultrasonic-assisted extraction of polysaccharides was determined based on the results.The study revealed that the optimal process for ultrasonic-assisted extraction of polysaccharides involved an ultrasonic time of 30 min,a liquid-to-material ratio value of 37 mL/g,2 cycles of ultrasonic extraction at 65 ℃,resulting in a polysaccharide extraction yield of 5.38%(SRSD=0.53%).The theoretical prediction values closely matched the experimental results.The optimized extraction process exhibited high extraction yield,stability,and feasibility.

Polygonum perfoliatum L.polysaccharidesultrasound-assisted extractioncentral composite design-response surface methodology

闭爱艳、韦啟球、裴世成、刘雪萍、黄兴振

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广西医科大学药学院(南宁 530021)

广西科技大学医学部(柳州 545005)

扛板归 多糖 超声辅助提取 星点设计-效应面法

2024

食品工业
上海市食品工业研究所

食品工业

影响因子:0.47
ISSN:1004-471X
年,卷(期):2024.45(4)
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