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目的:优化浮萍多糖的提取工艺。方法:在单因素试验的基础上,采用Plackett-Burman试验法,对影响浮萍多糖提取率的5个因素进行筛选。根据PB试验结果,选取醇沉至终的乙醇体积分数、料液比、浸提温度为考察因素,运用Box-Behnken响应面法对浮萍多糖的提取工艺进行优化。结果:3个因素对浮萍多糖提取率影响的大小依次是:浸提温度>乙醇体积分数>料液比。最优工艺为:醇沉至终的乙醇体积分数为81%、料液比为1∶42、浸提温度为100℃、浸提时间为60 min、浸提4次。结论:运用Plackett-Burman法和Box-Behnken响应面法优选的浮萍多糖提取工艺稳定可行,可用于浮萍多糖的提取。
Objective: To optimize the extraction process of duckweed polysaccharides. Methods: Based on the single factor experiment, five factors affecting the extraction rate of duckweed polysaccharide were screened by Plackett-Burman test. According to the result of PB test, the volume fraction of ethanol from the end of alcohol precipitation, the ratio of solid to liquid and the extraction temperature were selected as the investigation factors. The extraction process of duckweed polysaccharide was optimized by Box-Behnken response surface method. Results: The three factors influencing the extraction rate of duckweed polysaccharides were as follows: extraction temperature> ethanol volume fraction> solid-liquid ratio. The optimum conditions were as follows: the ethanol concentration was 81%, the ratio of solid to liquid was 1:42, the extraction temperature was 100 ℃, the extraction time was 60 min and the extraction was carried out 4 times. Conclusion: The optimum extraction process of duckweed polysaccharides by Plackett-Burman method and Box-Behnken response surface method is stable and feasible and can be used for the extraction of duckweed polysaccharides.