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该试验优化了黄参多糖的提取工艺。通过单因素试验考察超声功率、提取时间、料液比和提取温度对黄参多糖的影响,依据Box-Behnken中心组合设计,采用响应面法优化黄参多糖超声辅助提取参数。结果表明,最佳提取工艺条件为提取时间12 min、超声功率150 W、提取温度70℃、料液比1∶40(g∶m L)、提取次数3次;在此条件下黄参多糖得率为13.33%。采用响应面法优化超声辅助黄参多糖的工艺条件稳定可行。
The experiment optimized the extraction process of polysaccharides from yellow ginseng. The effects of ultrasonic power, extraction time, solid-liquid ratio and extraction temperature on polysaccharides of yellow ginseng were investigated by single factor experiments. Response surface methodology was used to optimize ultrasonic-assisted extraction parameters of polysaccharides from yellow ginseng according to the combination of Box-Behnken design. The results showed that the optimal extraction conditions were extraction time 12 min, ultrasonic power 150 W, extraction temperature 70 ℃, solid-liquid ratio 1:40 (g: ml) and extraction times 3 times. Under this condition, The rate is 13.33%. The response surface method to optimize ultrasonic-assisted yellow polysaccharides process conditions stable and feasible.