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在单因素试验的基础上,利用响应曲面法(response surface methodology,RSM),通过中心组合设计,对蕨菜多糖提取工艺参数进行优化分析研究。选择料水比、提取温度和提取时间作为优化因子,研究了各因子对蕨菜多糖得率的影响。通过分析得到优化多糖的提取条件:水料比18.8:1(V/W),提取温度为62.5℃;时间5.9h。在此条件下蕨菜多糖提取得理论值达到2.06%,实际最大多糖得率为2.02% ± 0.16%。同时,用 FARP 法测定了多糖的抗氧化活性。
Based on the single factor experiment, the process parameters of the extraction of polysaccharide from Brackenweed were optimized by the response surface methodology (RSM) and the central composite design. The ratio of material to water, extraction temperature and extraction time were selected as optimization factors to study the influence of each factor on the polysaccharide yield of Brackenberry. Through the analysis, we get the optimal extraction conditions of polysaccharide: water to material ratio of 18.8: 1 (V / W), extraction temperature of 62.5 ℃; time of 5.9h. In this condition, the theoretical value of the polysaccharide extracted from Bracken reached 2.06%, and the actual maximum polysaccharide yield was 2.02% ± 0.16%. Meanwhile, the antioxidant activity of polysaccharides was determined by FARP method.