CAJ | 학술논문

采用单因素试验分析料液比、超声时间、超声功率、提取温度对多糖得率的影响,在单因素试验基础上,利用响应面法对五味子多糖提取工艺进行优化.根据中心组合试验设计原理,采用四因素三水平响应面分析法进行响应面试验,并对各个因素的显著性和交互作用进行分析.确定最佳工艺条件为:料液比1:25(g/mL)、超声时间40 min、超声功率400 W、提取温度65℃,多糖得率为5.44%.
채용단인소시험분석료액비、초성시간、초성공솔、제취온도대다당득솔적영향,재단인소시험기출상,이용향응면법대오미자다당제취공예진행우화.근거중심조합시험설계원리,채용사인소삼수평향응면분석법진행향응면시험,병대각개인소적현저성화교호작용진행분석.학정최가공예조건위:료액비1:25(g/mL)、초성시간40 min、초성공솔400 W、제취온도65℃,다당득솔위5.44%.
Using single factor experiment to analyze the influence of solid-liquid ratio, ultrasonic time, ultrasonic power, extraction temperature on the yield of polysaccharide, the response surface method was used to optimize the extraction process of Schisandrae chinensis polysaccharide on basis of single factor experiment. According to the center combination experiment design principle, the experiment of four factors and three levels of response surface was carried out, and the significance and the interactions of different factors were analyzed. The optimum technological conditions were determined as follows:material liquid ratio 1:25 (g/mL), ultrasonic time 40 min, ultrasonic power 400 W, extraction temperature 65℃, and the polysaccharide yield was 5.44%.