| 响应面法优化黄秋葵多糖超声提取工艺 |
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| 引用本文： | 任丹丹,陈谷. 响应面法优化黄秋葵多糖超声提取工艺[J]. 食品科学, 2011, 32(8): 143-146. DOI: 10.7506/spkx1002-6630-201108032 |
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| 作者姓名： | 任丹丹 陈谷 |
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| 作者单位： | 华南理工大学轻工与食品学院 |
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| 摘 要： | 目的：探讨黄秋葵多糖的超声提取工艺。方法：选定时间、水料比和温度作为影响因素，以黄秋葵多糖提取率为评价指标。在单因素试验的基础上，通过3因素3水平Box-Behnken中心组合试验，建立多糖提取率的二次多项式回归方程，经响应面回归分析得到优化组合条件。结果：最佳提取工艺条件为提取时间20min、水料比44:1(mL/g)、提取温度52℃、提取1次时，多糖提取率达到最大值。该条件下多糖提取率预测值为27.82%，验证值为27.75%。结论：为黄秋葵多糖的提取工艺提供参考，有利于对黄秋葵的进一步开发利用。
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| 关 键 词： | 黄秋葵 多糖 超声提取工艺 响应面分析优化 |
Optimization of Ultrasound-assisted Extraction of Polysaccharides from Okra by Response Surface Analysis |
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| REN Dan-dan,CHEN Gu. Optimization of Ultrasound-assisted Extraction of Polysaccharides from Okra by Response Surface Analysis[J]. Food Science, 2011, 32(8): 143-146. DOI: 10.7506/spkx1002-6630-201108032 |
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| Authors: | REN Dan-dan CHEN Gu |
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| Affiliation: | College of Light Industry and Food, South China University of Technology, Guangzhou 510640, China |
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| Abstract: | Objective: To optimize the ultrasound-assisted extraction of polysaccharides from okra by response surface analysis. Methods: On the basis of single-factor experiments, the relationship between the yield of polysaccharides and main extraction conditions including extraction time, liquid/solid ratio and temperature was modeled using a 3-factor, 3-level Box-Behnken experimental design and further, the established model was analyzed by response surface methodology to obtain the optimum extraction conditions. Results: The optimum extraction conditions were obtained as follows: extraction time of 20 min, liquid/solid ratio of 44:1 and temperature of 52 ℃. Under these conditions, the estimated and observed values of maximal yield of polysaccharides were 27.82% and 27.75%, respectively. Conclusion: The results provide a reference for extraction of okra polysaccharides, and lay a foundation for future research on okra. |
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| Keywords: | okra polysaccharides ultrasound-assisted extraction technology response surface methodology |
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