食品与发酵工业2012，Vol.38Issue(1)：205-208,4.
啤特果粗多糖提取工艺优化
Optimization of Extraction Processing of Polysaccharide from Piteguo by Response Surface Methodology
摘要
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.关键词
啤特果/粗多糖/提取/响应面分析法Key words
Piteguo/polysaccharide/extraction/response surface methodology(RSM)分类
轻工纺织引用本文复制引用
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):205-208,4.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 （）
