中国药房2016，Vol.27Issue(22)：3142-3144,3.DOI:10.6039/j.issn.1001-0408.2016.22.35
星点设计-响应面法优化五味子多糖的酶提工艺
Optimization of Enzymatic Extraction Technology of Polysaccharides from Schisandra chinensis by Central Composite Design-response Surface Methodology
张楠楠 1朱志军 1蒋亚超 1邓浩 1高松 1李莹丽1
作者信息
摘要
Abstract
OBJECTIVE:To optimize enzymatic extraction technology of polysaccharide from Schisandra chinensis. METH-ODS:Using pH value of enzymatic extraction solution,the amount of enzyme,extraction temperature as response factor,S. chi-nensis polysaccharide as response value,on the basis of single-factor experiments,3-factor,5-level central composite experimental design was adopted for the experiment. Validation test was also conducted. RESULTS:The optimal extraction technology was as pH value of 5.7,enzyme dosage of 1.3%,extraction temperature of 53 ℃. In validation test,the extraction rate of S. chinensis polysaccharide was 14.30%(RSD=1.84%,n=6). CONCLUSIONS:The optimized extraction technology is simple,reasonable and stable,and can be used for the extraction of polysaccharide from S. chinensis.关键词
五味子多糖/酶法提取/星点设计-响应面法Key words
Schisandra chinensis polysaccharide/Enzymatic extraction technology/Central composite-response surface method-ology分类
医药卫生引用本文复制引用
张楠楠,朱志军,蒋亚超,邓浩,高松,李莹丽..星点设计-响应面法优化五味子多糖的酶提工艺[J].中国药房,2016,27(22):3142-3144,3.
