【摘要】 为了优化红曲多糖的过氧化氢法脱色工艺,在单因素实验的基础上,选择过氧化氢加入量、脱色时间和脱色温度为自变量、多糖脱色率为响应值,应用Design Expert软件,采用响应曲面法,研究了各自变量及其交互作用对多糖脱色率的影响.利用响应面分析方法拟合得到了二次多项式回归方程的预测模型,并确定了红曲多糖过氧化氢法脱色的最佳条件:4 mL多糖(8 mg/mL)溶液中3%过氧化氢溶液的加入量为3.9 mL,脱色时间为127 min,脱色温度为65.6℃.该条件下红曲多糖脱色率为86.24%.更多还原

【Abstract】 In order to optimize the decolorizing technology for monascus polysaccharide by hydrogen peroxide,single factor experiments involving three technological parameters including the addition of hydrogen peroxide,decolorizing time,and decolorizing temperature were done for investigations on the interactive effects of the parameters on the decolorizing ratio of monascus polysaccharide using Box-Behnken design(BBD) combined with response surface methodology.In the optimization,Design Expert software was used to fit BBD experimental data and a quadratic polynomial regression model was developed for the decolorizing ratio of monascus polysaccharide as responses to the above parameters.The results showed that the optimal values of technological parameters for using hydrogen peroxide to decolorize monascus polysaccharide were as follows: the addition of hydrogen peroxide 3.8 mL,decolorizing time 127 min,and decolorizing temperature 65.6 ℃ for every 4 mL polysaccharide solution(8 mg/mL).Under such conditions,the decolorizing ratio of monascus polysaccharide was up to 86.24%.更多还原