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目的:研究筛选番石榴多糖的超声最佳提取工艺条件。方法:选定提取温度、时间及水料比作为影响因素,以番石榴多糖提取率为评价指标。在单因素试验的基础上,通过3因素3水平Box-Behnken中心组合试验,建立多糖提取率的二次多项式回归方程,经响应面回归分析得到优化组合条件。结果:最佳提取工艺条件为提取温度73℃、超声时间21min、水料比27:1(v:m,mL/g),在该条件下多糖提取率预测值为85.73%,验证值为(85.54±1.04)%(n=3)。结论:此方法与传统水提取法相比具有省时、高效的优点,为番石榴多糖的后续研发提供试验基础。
Objective: To study the optimum conditions of ultrasonic extraction of guava polysaccharides. Methods: The extraction temperature, time and water to material ratio were selected as the influential factors, and the extraction rate of guava polysaccharide was used as the evaluation index. Based on the single factor experiment, the quadratic polynomial regression equation of polysaccharide extraction rate was established by the combination of three factors and three levels of Box-Behnken center. The optimal combination conditions were obtained by response surface regression analysis. Results: The optimum extraction conditions were: extraction temperature 73 ℃, ultrasonic time 21 min, ratio of water to material 27: 1 (v: m, mL / g). Under this condition, the predicted value of polysaccharide extraction was 85.73% 85.54 ± 1.04)% (n = 3). Conclusion: Compared with the traditional water extraction method, this method has the advantages of time saving and high efficiency, and provides experimental basis for subsequent research and development of guava polysaccharide.