食品工业科技2012，Vol.33Issue(19)：271-274,4.
响应面法优化块菌多糖的提取工艺
Optimization of the extraction technology of truffles polysaccharides by response surface analysis
岳金玫 1蒲彪 1陈安均 1刘兴艳1
作者信息
- 1. 四川农业大学食品学院,四川雅安625014
- 折叠
摘要
Abstract
Purpose:To optimize the extraction conditions for polysaccharides from truffles.Methods:Based on the single-factor experiments,the Box-Behnken center-united experimental design for 3 factors were used to determine the extraction condition.Results:Within the tested ranges,the impact of three process parameters on extraction yield of polysaccharides from big to small was extraction temperature,liquid-to-solid ratio and extraction time.The optimum extraction temperature was 90℃,extraction time was 60min and liquid-to-solid ratio was 33:1 for polysaccharides extraction.The predictive maximum yield of polysaccharides extraction rates was 13.45% and the polysaccharide content was 70.75%,the average yield of polysaccharides in three validation experiment under the optimum process conditions was 13.32% and the relative error was 0.96%,the actual content was 71.55% and the relative error was 1.13%.Conclusion:The response surface optimized condition for extraction polysaccharides improved extraction efficiency,suggested which is suitable for the extraction of polysaccharides from truffles because of its reliability and briefness.关键词
块菌/多糖/提取率/响应面Key words
truffles/polysaccharides/extraction efficiency/response surface methods分类
轻工纺织引用本文复制引用
岳金玫,蒲彪,陈安均,刘兴艳..响应面法优化块菌多糖的提取工艺[J].食品工业科技,2012,33(19):271-274,4.
