摘要
在单因素试验基础上,利用响应面法的BBD组合设计,对大孔树脂精制黑果枸杞酒渣多糖工艺参数进行优化分析。结果显示:AB-8树脂具有较好的吸附能力,最佳吸附条件为上样液pH9、质量浓度1g/L、流速1mL/min、树脂径高比1:15,在此条件下吸附率为92.87%;最佳解吸附条件为洗脱液NaCl溶液pH9、浓度0.25mol/L、流速1mL/min、用量5BV。将洗脱液浓缩,真空干燥即得黑果枸杞酒渣精制多糖,多糖含量为67.13%。
On the basis of one-factor-at-a-time experiments,Box-Behnken experimental design and response surface methodology were used to optimize process parameters for the crude polysaccharides extracted from Lycium ruthenicum Murr.wine lees by macroporous resin adsorption.The results indicated that AB-8 resin was the best adsorbent for polysaccharide adsorption among 5 types of macroporous tested.The optimal adsorption conditions,resulting in the highest adsorption rate of 92.87%,were pH 9,sample concentration 1 g/L,sample loading flow rate 1 mL/min,and resin diameter-to-height ratio 1：15.The optimal desoprtion conditions were 0.25 mol/L NaCl solution at pH 9 as desorption solvent at a flow rate of 1 mL/min and a dose of 5 BV.After the pooled eluate was condensed and vacuum dried,a purified product containing 67.13% polysaccharides was obtained.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第6期37-43,共7页
Food Science
基金
新疆维吾尔自治区科技支疆项目(200991240)
关键词
黑果枸杞酒渣
多糖
响应面法
精制工艺
Lycium ruthenicum Murr.wine lees
polysaccharide
response surface methodology（RSM）
purification
