核农学报2013，Vol.27Issue(7)：996-1002,7.
响应面法优化块菌多糖的超声波辅助提取工艺
Optimization of Ultrasonic-assisted Extraction Process of Polysaccharides from Truffles by Response Surface Methodology
蒲彪 1岳金玫 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
To optimize the extraction process of Truffles polysaccharides,the response surface methodology (RSM) was adopted.Based on the single factor experiment the mathematical regression model was established about the dependen' variable (extraction yield of Truffles polysaccharides and polysaccharides content) and independent variables (ultrasonic time,ultrasonic power,ultrasonic temperature and liquid-solid ratio).The factors influencing the process parameters were determined by regression analysis,and the results showed that the optimum conditions for the extraction were as follows:ultrasonic power was 140W,ultrasonic time was 36min,ultrasonic temperature was 50℃ and liquid-solid ratio was 40:1.The predictive maximum yield of polysaccharides extraction was 18.42％ and the polysaccharides content was 74.70％,under the optimized process conditions,the actual extraction was 18.15％ and the relative error was 1.47％,the actual content was 73.89％ and the relative error was 1.08％.关键词
块菌/多糖/响应面分析法/超声波Key words
Truffles / Polysaccharides / Response surface methods / Ultrasonic Wave extraction引用本文复制引用
蒲彪,岳金玫,陈安均,刘兴艳..响应面法优化块菌多糖的超声波辅助提取工艺[J].核农学报,2013,27(7):996-1002,7.
