摘要
采用热水浸提法设计单因素试验及三因素三水平正交试验,对大豆多糖最佳提取工艺进行了优化,结果表明:三因素对大豆多糖提取量影响温度的顺序为提取温度>提取时间>液料比,提取最佳工艺为:液料比80∶1,提取时间2 h,提取温度90℃时提取2次;采用乙醇沉淀法设计三因素三水平正交实验对其最佳分离工艺进行研究,发现:三因素三水平对大豆多糖分离度影响力的顺序为乙醇浓度>乙醇加入量>沉淀时间,分离的最佳乙醇浓度为80%,加入量4倍体积,沉淀时间3 h。
The single factor test and the orthogonal experiment by using three factors and three levels were designed, for the soybean polysaccharide extractive techonology by water bath. The experimental results showed that the influent factors of wa- ter bath is in the order ：extract temperature 〉 extract time 〉 ratio of liquid to solid. The optimal extractive conditions obtained was ：ratio of liquid to solid in 80： 1 , extract at 90℃ ,2 hours for two times. Then , the orthogonal experiments three factors and three levels were used for separation of Soybean polysaccharide , the influence factors of ethanol precipitation were in the order concentration of ethanol 〉 ethanol volume 〉 precipitation time. The optimal separation conditions obtained were to precipitate Soybean polysaccharide by using the four times volume 80 % ethanol solution for three hours.
出处
《安徽农学通报》
2009年第3期148-150,共3页
Anhui Agricultural Science Bulletin
关键词
大豆多糖
提取工艺
分离工艺
正交实验
单因素实验
Soybean polysaccharide
extractive technology
separative technology
orthogonal experiment
single factor test
