| 啤特果粗多糖提取工艺优化 |
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| 引用本文： | 杨明俊,吴婧,王永刚,李志忠.啤特果粗多糖提取工艺优化[J].食品与发酵工业,2012,38(1):205-208. |
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| 作者姓名： | 杨明俊 吴婧 王永刚 李志忠 |
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| 作者单位： | 1. 兰州理工大学生命科学与工程学院,甘肃兰州,730050
2. 兰州金川新材料股份有限公司,甘肃金昌,730000 |
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| 基金项目： | 甘肃省自然科学基金资助项目，兰州理工大学博士基金项目 |
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| 摘 要： | 优化啤特果粗多糖的提取工艺。在单因素试验基础上根据Box-Behnken中心组合试验设计原理,采用三因素三水平响应面分析法,依据回归分析确定各工艺条件的影响因素。结果表明:啤特果粗多糖提取的最佳工艺条件为乙醇体积分数为72%,液料比为15∶1(mL:g),提取温度83℃,多糖最大提取率为7.49%。响应面优化法能够提高啤特果的粗多糖提取率。
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| 关 键 词： | 啤特果 粗多糖 提取 响应面分析法 |
Optimization of Extraction Processing of Polysaccharide from Piteguo by Response Surface Methodology |
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| Yang Ming-jun,Wu Jing,Wang Yong-gang,Li Zhi-zhong.Optimization of Extraction Processing of Polysaccharide from Piteguo by Response Surface Methodology[J].Food and Fermentation Industries,2012,38(1):205-208. |
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| Authors: | Yang Ming-jun Wu Jing Wang Yong-gang Li Zhi-zhong |
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| Affiliation: | 1(School of Life Science and Engineering,Lanzhou University of Technology,Lanzhou 730050,China) 2(Lanzhou Jinchuan New Meterials Co.,Ltd.,Jinchang 730000,China) |
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| Abstract: | To optimize the extraction processing of polysaccharide from Piteguo.Based on single-factor experiments and the principles of Box-Behnken central composite experimental design,response surface methodology(RSM) with 3 factors and 3 levels was used to explore the effect of each factor on extraction rate of polysaccharide.The optimal extraction processing conditions of polysaccharide were Ethanol concentration of 72%,water-material ratio of 15:1(mL/g) and extraction temperature of 83℃.Under the optimal extraction conditions,the extraction rate of polysaccharide was up to 7.49%.Conclusion: RSM can improve extraction rate of polysaccharide from Piteguo. |
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| Keywords: | Piteguo polysaccharide extraction response surface methodology(RSM) |
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