食品工业科技2012，Vol.33Issue(23)：288-291,4.
响应面法优化新疆胀果甘草多糖的提取工艺
Optimization of polysaccharide extraction technology from Glycyrrhiza inflata Bat by response surface methodology
摘要
Abstract
Polysaccharide extracted from Xinjiang Glycyrrhiza inflate Batalin were studied using ethanol as the extraction solvent. Based on the single factor test analysis, the effects of three variables (namely extraction temperature extraction time, and liquid-solid ratio) on the gtycyrrhizia polysaccharide (GPS) extraction efficiency and the optimum process were evaluated by Box-Behnken central composite experimental design and response surface methodology analysis.The results indicated that extraction temperature of 93~C,extraction time of 83min, and liquid - solid ratio of 2] : ] ( mg. L) were the optimum condition. Under these optimized conditions, the experimental values of GPS yield was ]0.48%, in good agreement with the predictive value 10.59%.Therefore,the GPS extraction from Glycyrrhiza inflata Batalin optimized by response surface methodology was reliable.关键词
胀果甘草/多糖/提取/响应面Key words
Glycyrrhiza inflate Batalin/polysaccharide/extraction/response surface methodology分类
轻工纺织引用本文复制引用
刘文玉,颜雪琴,林祥群,魏长庆..响应面法优化新疆胀果甘草多糖的提取工艺[J].食品工业科技,2012,33(23):288-291,4.基金项目
新疆石河子职业技术学院院级项目（ZY2011-01）. （）
