摘要
利用响应面法优化超声波提取苦豆子多糖最佳工艺条件。在单因素实验的基础上,以超声提取时间、超声功率、提取温度、水料比为自变量,以苦豆子多糖得率为响应值,做四因素三水平响应面回归分析。通过分析各因素的显著性和交互作用,优化得到苦豆子多糖的超声波提取最佳工艺条件为:超声时间30 min,超声功率280 W,提取温度50℃,水料比50:1,此条件下多糖得率为8.51%,与理论预测值无显著性差异。因此,采用响应面法分析优化苦豆子多糖的超声波提取工艺稳定可行。超声波提取苦豆子多糖与传统热水提取苦豆子多糖工艺相比,提取时间明显缩短,提取温度降低,多糖得率提高。采用红外吸收光谱、紫外吸收光谱以及气相色谱对多糖结构进行初步分析,确定苦豆子多糖的理化性质。
Response surface methodology （RSM） was used to optimize the ultrasonic extraction process of polysaccharides fi＇om Sophora alopecuroides seeds. RSM was employed to evaluate the interactive effects and significance of four crucial variables including ultrasonic extraction time, ultrasonic power, extraction temperature and ratio of water to seed, mathematical model for the yield of polysaccharides fi＇om Sophora alopecuroides seeds as functions was established. The optimum conditions were： ultrasonic extraction time 30 min, ultrasonic power 280 W, extraction temperature 50 ℃, water to seed ratio 50：1. Under the optimized conditions, the yield was up to 8.51%, which was in close agreement with value predicted by the model. Compared with traditional hot water extraction, the ultrasonic extraction shortened extraction time, lowered extraction temperature and increased extraction yield. The structural properties of polysaccharides were preliminarily analyzed by IR spectroscopy, UV spectra and gas chromatograph （GC）, and the physiochemical properties of polysaccharides were determined.
出处
《现代食品科技》
EI
CAS
北大核心
2014年第2期209-215,99,共8页
Modern Food Science and Technology
基金
国家自然科学基金资助项目(31271822)
关键词
响应面分析
苦豆子
多糖
超声波提取
理化性质
response surface methodology
Sophora alopecuroides seeds
polysaccharides
ultrasonic extraction
physiochemicalproperties
