星点设计-响应面法优化五味子多糖的酶提工艺
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篇名: 星点设计-响应面法优化五味子多糖的酶提工艺
TITLE:
摘要: 目的:优化五味子多糖的酶提工艺。方法:采用星点设计-响应面法,以溶液pH、酶用量、提取温度为响应因子,以五味子多糖的提取率为响应值,在单因素试验的基础上,采用3因素5水平星点设计进行试验;同时进行验证试验。结果:优化的最佳提取工艺条件为酶提溶液pH 5.7、酶用量1.3%、提取温度53 ℃;验证试验中五味子多糖的提取率为14.30%(RSD=1.84%,n=6)。结论:优化的提取工艺简便、合理、稳定,可用于五味子多糖的提取。
ABSTRACT: OBJECTIVE: To optimize enzymatic extraction technology of polysaccharide from Schisandra chinensis. METHODS: Using pH value of enzymatic extraction solution, the amount of enzyme, extraction temperature as response factor, S. chinensis 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.
期刊: 2016年第27卷第22期
作者: 张楠楠,朱志军,蒋亚超,邓浩,高松,李莹丽
AUTHORS: ZHANG Nannan,ZHU Zhijun,JIANG Yachao,DENG Hao,GAO Song,LI Yingli
关键字: 五味子多糖;酶法提取;星点设计-响应面法
KEYWORDS: Schisandra chinensis polysaccharide; Enzymatic extraction technology; Central composite-response surface methodology
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