哈尔滨商业大学学报（自然科学版）2018，Vol.34Issue(2)：209-215,230,8.
响应面法优化蒲公英根多糖超声辅助提取工艺
Optimization of ultrasonic extraction technology of polysaccharides from dandelion roots by response surface method
摘要
Abstract
The dandelion root was used as raw material,and the method of ultrasonic assisted hot water extraction was adopted to extract the polysaccharides from roots of dandelion.The ultrasonic time, ultrasonic temperature, ultrasonic power and liquid ratio were set as the main influencing factors.Based on the single factor experiments, evaluated by the polysac-charide yield,the extraction process of polysaccharide from dandelion root was optimized by Box-Behnken center combination design and response surface method.The results showed that when the ultrasonic time was 1.7 h,the ultrasonic temperature was 65℃,the ultrason-ic power was 108 W, the ratio of material to liquid was 1:25(g/mL), the polysaccharide had the highest yield 11.02%.This paper provided the necessary theoretical basis for the development and comprehensive utilization of dandelion products.关键词
蒲公英根/多糖/超声提取/响应面法Key words
dandelion root/polysaccharides/ultrasonic extraction/response surface method分类
轻工纺织引用本文复制引用
张静,温暖,刘阳洋,翁睿,谭振洪,陈井权,徐树来..响应面法优化蒲公英根多糖超声辅助提取工艺[J].哈尔滨商业大学学报（自然科学版）,2018,34(2):209-215,230,8.基金项目
国家级大学生创新创业项目(201610240002) （201610240002）
横向课题—蒲公英系列食品开发 （）
