中国食品学报2012，Vol.12Issue(7)：105-111,7.
响应面法优化超声波辅助提取柿子多糖工艺的研究
Optimization of Ultrasonic-assisted Extraction of Polysaccharide from Persimmon by Response Surface Methodology
摘要
Abstract
To obtain the optimum Ultrasonic-assisted extraction technology of polysaccharide from Mopan persimmon, the single-factor extraction tests and response surface analysis were employed to optimize the technological conditions, including liquid/solid ratios, extraction temperature, ultrasonic processing time and power. The results indicated that the optimal extraction conditions were liquid/solid ratio of 18.04 mL/g, ultrasonic processing time of 32.12 min, ultrasonic power of 405.30 W and extraction temperature of 40 ℃ respectively, under these conditions, the predictive maximum yield of polysaccharide from Mopan persimmon was 15.49%, the validation value was 15.23%. The relative error between them was 1.71%. The extration rate of polysaccharide obtained by Ultrasonic-assisted extraction technology is 51.71% higher than by the traditional water extraction method.关键词
柿子多糖/超声波提取/响应面分析Key words
persimmon polysaccharide/ ultrasonic extraction/ response surface analysis引用本文复制引用
陈湘宁,李宇华,丁轲,黄漫青..响应面法优化超声波辅助提取柿子多糖工艺的研究[J].中国食品学报,2012,12(7):105-111,7.基金项目
北京市中青年骨干项目(PHR201008416) （PHR201008416）
北京市优秀人才项目(2010D005021000002) （2010D005021000002）
