响应面法优化超声提取地皮菜多糖工艺研究
- 摘要:
- 以地皮菜为试材,在单因素试验的基础上,选择液料比、超声温度、超声功率、超声时间4个因素,利用Design-Expert 7.1.6软件Box-Benhnken中心组合试验和响应面分析法,研究了各自变量交互作用对地皮菜多糖得率的影响,模拟得到二次多项式回归方程的预测模型,研究了响应面法优化超声辅助提取地皮菜多糖工艺。结果表明:地皮菜多糖的最佳超声提取工艺是液料比31.50∶1(mL/g)、超声温度90.00℃、超声功率526.50W、超声提取时间24.00min。地皮菜多糖得率实测值为22.54%,与预测值22.73%相符良好。
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备注/Memo
基金:山西省留学回国人员科技活动择优资助项目(2010-97);;忻州师范学院大学生科技创新基金资助项目(2011-8);;忻州师范学院科研资助项目(2009-54)