摘要
利用响应面法优化超声波提取生姜中多糖的工艺条件。在单因素试验的基础上,选取料液比、超声时间、超声功率和提取温度为影响因子,应用Box-behnken中心组合设计建立数学模型,以多糖的提取率为响应值,进行响应面分析。超声波提取生姜中多糖的最佳工艺条件为,液料比(x1)=18∶1,温度(x2)=65℃,时间(x3)=70 min,超声功率(x4)130 W。此条件下多糖的提取率预测值为1.805%,验证值为1.809%。
Response surface methodology was used for optimization the ultrasonic extraction technology of polysaccharide from Zingiber officinale Roscoe.Based on single factor experiments,solvent-solid ratio,ultrasonic time,supersonic power and ultrasound tissue temperature were selected as influencing factors.The experiment mathematical model was arranged according to Box-Behnken central composite design.The optimum extraction conditions showed that the solvent-solid ratio 18 ∶ 1,ultrasonic time 70 min,supersonic power 130 W,ultrasound tissue temperature 65 ℃.The predicted polysaccharide extraction yield was 1.805 % and the verification yield was 1.809 %.
出处
《食品研究与开发》
CAS
北大核心
2013年第10期42-44,共3页
Food Research and Development
基金
甘肃省高等学校研究生导师科研项目计划(编号1009-09)
甘肃省高校河西走廊特色资源利用省级重点实验室科研资助项目(编号XZ1203)
关键词
响应面分析法
多糖
超声波
response surface methodology（RSM）
polysaccharide
ultrasonic wave
