【作者】 史文慧； 于淑娟；

【Author】 Wen-Hui Shi,Shu-Juan Yu College of Light Industry and Food Sciences,South China University of Technology,Guangzhou 510640

【机构】 华南理工大学轻工与食品学院；

【摘要】 本试验利用响应面分析法对百合多糖的提取工艺进行了优化。在单因素实验基础上选取实验因素与水平,根据中心组合(central composite)实验设计原理采用三因素三水平的响应面分析法。在分析各个因素的显著性和交互作用后,得出百合多糖水浸提的最佳工艺条件为:提取温度62℃,液料比19:1(V/m),提取时间4h,此时百合多糖得率可达7.73%。,比单因素实验最高提取率高出11.4%。更多还原

【Abstract】 The optimization of the extraction of Lily Polysaccharides was studied in this paper.On the basis of the single-factor experiments and according to the central composite experimental design principles,the method of Response Surface Method with 3 factors and 3 levels was adopted.Then the factors influencing the technological parameters were determined by means of regression analysis.Response surface and contour were finally graphed with the extraction rate as the response value.The results showed that the optimum conditions of Lily Polysaccharides extraction were as follows:extraction temperature of 62℃,the ratio of water to material of 19:1,and extraction time of 4 h,under such condition the extraction rate of Lily Polysaccharides could be up to 7.73%.更多还原