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响应面优化超声波法提取丹参多糖工艺;方法:在单因素试验的基础上,采用三因素三水平响应面分析法,利用软件Design Expert试验设计原理得到二次线性回归方程,以多糖产率为响应面值作响应面图;结果:确定超声提取丹参多糖最佳工艺条件为:超声功率90 W、超声温度50℃、提取时间30 min、液固比为55:1,提取次数为2次,丹参多糖产率为8.23%。统计结果表明,模型相关系数R~2=0.8398。变异系数C.V值较低,说明实验有较好的稳定性;超声功率的二次项和液料比的二次项均达到极显著水平(P<0.01)。验证实验表明,所得模型方程能较好地预测实验结果,拟合度较好。结论:超声提取法与传统水煮法相比,不仅能耗低、产率高,且提取时间缩短16倍。
Response surface optimization ultrasonic extraction of polysaccharides Salvia process; Methods: On the basis of single factor experiments, the use of three factors and three levels of response surface analysis, the use of software Design Expert experimental design principles to be linear regression equation to polysaccharide yield in response The results showed that the optimum conditions of ultrasonic extraction of Salvia miltiorrhiza were: ultrasonic power 90 W, ultrasonic temperature 50 ℃, extraction time 30 min, liquid-solid ratio 55: 1, extraction times 2 times, polysaccharides The yield was 8.23%. The statistical results show that the model correlation coefficient R ~ 2 = 0.8398. The coefficient of variation C. The value of C.V is low, which indicates that the experiment has good stability. The quadratic term of ultrasonic power and the quadratic term of liquid-to-liquid ratio reach the extremely significant level (P <0.01). Validation experiments show that the model equations obtained can better predict the experimental results, the fitting degree is better. Conclusion: Ultrasonic extraction method compared with the traditional boiling method, not only low energy consumption, high yield, and the extraction time is shortened by 16 times.