中国调味品
中國調味品
중국조미품
CHINESE CONDIMENT
2014年
5期
63-67
,共5页
大蒜%多糖%提取条件%响应面法
大蒜%多糖%提取條件%響應麵法
대산%다당%제취조건%향응면법
Alliumsativum L.%polysaccharide%extraction conditions%response surface methodology (RSM)
目的：探索大蒜多糖水浸提的最佳提取工艺条件。方法：在单因子实验的基础上，运用合理的实验设计方案，采用响应面法（RSM）优化大蒜多糖的提取条件。结果：依据回归分析确定多糖提取率的影响因子，求得最佳水浸提条件：提取温度为90℃，浸提时间为4．24 h，料液比为1∶35，大蒜多糖的提取率为4．04％。结论：响应面法对大蒜多糖的提取条件优化合理可行，为提高多糖的提取率提供了理论依据。
目的：探索大蒜多糖水浸提的最佳提取工藝條件。方法：在單因子實驗的基礎上，運用閤理的實驗設計方案，採用響應麵法（RSM）優化大蒜多糖的提取條件。結果：依據迴歸分析確定多糖提取率的影響因子，求得最佳水浸提條件：提取溫度為90℃，浸提時間為4．24 h，料液比為1∶35，大蒜多糖的提取率為4．04％。結論：響應麵法對大蒜多糖的提取條件優化閤理可行，為提高多糖的提取率提供瞭理論依據。
목적：탐색대산다당수침제적최가제취공예조건。방법：재단인자실험적기출상，운용합리적실험설계방안，채용향응면법（RSM）우화대산다당적제취조건。결과：의거회귀분석학정다당제취솔적영향인자，구득최가수침제조건：제취온도위90℃，침제시간위4．24 h，료액비위1∶35，대산다당적제취솔위4．04％。결론：향응면법대대산다당적제취조건우화합리가행，위제고다당적제취솔제공료이론의거。
Obj ective:To optimize the extraction technique conditions for polysaccharides from AlliumsativumL..Methods:The singer factor test and response surface methodology (RSM)are applied. The technological parameters are determined according to regression analysis by SAS.Results:The optimum conditions are as follows:extraction temperature of 90 ℃,extraction duration of 4.24 h, and water to material ratio of 1∶35.The optimum extracting rate for polysaccharides is 4.04%.Con-clusion:RSM is feasible for optimizing the extraction conditions of polysaccharides from AlliumsativumL.,which has provided theoretical basis for improving the extraction rate of polysaccharides.
