响应面法优化枸杞多糖提取的研究.pdf

食品与发酵科拉
Food and Fermentation Technolo
第47卷(第6期)Vol.47,Mo.6
响应面法优化枸杞多糖提取的研究
刘琳,鄢瑞明,曾凡骏
(四川大学食品科学与工程系,成都610065)
摘要:实验采用热水浸提法提取多糖,以蔥酮一硫酸法在620nm下检测枸杞多糖的含量,计算出得率。朱用Box
Behnken统计设计技术优化枸杞多糖提取方法,得到的最佳エ艺条件是:提取温度87℃,料液比1:26,提取时间7h,
次提取枸杞多糖得率最高可达8.2%。不仅得出了枸杞多糖的最佳提取条件,而且采用响应面设计实验得到的结果相
对传统的正交实验准确度更高,为以后大规模エ厂化生产提供了参考。
关词:枸杞;多糖;检测;提取;响应面
中图分类号:Q539
文献标识码:A
文章编号:1674-506X(2011)06-0032-0004
Study on Optimization of the Extraction Technology of Lycium
Barbarum Polysaccharide by Response Surface Methodology
LIU Lin, YAN Rui-ming, ZENG Fan-jun
Department of Food Science and Engineering, Sichuan University, Chengdu 610065, China)
Abstract: In this study, the method of polysaccharide extraction was hot water extraction and discussing the crushing of
raw materials decolor, pre-soaked in the three factors of pre-experimental extraction to the effect of the follow-up. With
anthrone- sulfuric acid method, the content of LBP was tested under the 620nm and the yield was calculated. Box
tehnken statistical design technolo
Is used to optimize the method of IBP extraction. With the
optimization, the optimum onditions were xation emperature 87, liquid ratio 1: 26, extraction time h. On the
condition, the highest yield of LBP was. 2. The results were not only had the best extraction conditions for LBP, but also
the results of response surface design experiment was much higher the traditional orthogonal in the degree of accuracy. The
reference was provided for flarge-scale factory production in the futur
Key words: lycium chinensis; polysaccharide; detection; extraction; response surface
doi:10.3969is:1674-506X.2011.06-008
枸杞目前以广泛用于保健食品领域,其富含枸回归分析方法,这种方法优点是周期短、实验次数
杞多糖、氨基酸、微量元素、维生素、牛磺酸等化学成少、得到的回归方程
分,具有独特的功能和疗效从而常常作为食品辅助
精度高等,随着计算机技术的不断发展,此法已
添加剂使用。目前,枸杞多糖(IBP)的提取方法有很经成为精度高、应用广、高实用价值的技术。
多,如:水提法、超滤膜提取法、超声波辅助提取法、1实验材料与方法
碱液提取法冏、发酵法剛超声波提取法等等,并且提1.1材料
取技术也日趋完善。实验采用热水浸提法,采用响应1.1.1实验仪器
面分析法优化实验,响应面分析方法通过Box
低速离心机LD5-2A,最高转速5000rmin,北京
Behnken设计研究几种单因素之间交互作用的一种医用离心机厂;紫外光栅分光光度计,上海精密科学
收稿日期:2010-12-03
作者简介:刘琳(1986-),女,研究生,研究方向:保健功能食品的研究。
通讯作者:曾凡骏(1954-),男,教授。