基于星点设计法优化马齿苋多糖的提取工艺
Jiangsu Agricultural Sciences(2020)
Abstract
旨在用星点设计-响应面法优化马齿苋多糖的提取工艺.采用超声辅助提取法提取马齿苋多糖,以多糖提取率为评价指标,通过提物温度、提取时间、料液比、提取次数等单因素结合星点设计法-响应面试验进一步优化提取工艺条件.结果表明,最佳提取工艺为提取温度70℃、提取时间43 min、料液比1 g:23 mL、超声功率230 W,在该条件下,马齿苋多糖提取率的预测值为6.419%,实测平均值为6.524%.由结果可知,该方法模型的预测性良好,提取条件稳定,提取过程简便合理、可靠.
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