超声波法提取板栗壳多糖的工艺条件优化

以板栗壳为原料,通过单因素实验,考察超声波功率、料液比、超声波处理时间对板栗壳多糖提取效果的影响。在单因素实验的基础上选取实验因素和水平,根据中心组合(CCD)实验设计原理,采用三因素三水平的响应面分析法,确定提取板栗壳多糖的最佳工艺条件为超声波功率为165W、料液比为1∶62、超声波处理时间为27min,在该条件下,超声波提取板栗壳多糖的效率最高,得率为11.48%。 

Study on ultrasonic extraction of polysaccharides in chestnut shell by response surface methodology

The effects and principles of the three main factors ( time of operation, liquid ratio and ultrasonic power) for extraction of polysaccharides in chestnut shell with ultrasonic power was studied.Experimental factors' levels were determined by single- factor experiments. The Center Composite combination ( Center Composite Design, CCD) experimental design with three levels of three factors of response surface analysis was used to optimize the extraction conditions.The results showed that the optimal extraction technological condition of polysaccharides from chestnut shell was as follows: the ultrasonic power was 165W, ultrasonic time was 27min and material- liquid ratio was 1∶62.Under this condition, the ultrasonic extraction of polysaccharide in chestnut shell was the best.The yield of the polysaccharides was 11.48%.