摘要
利用响应面法优化微波辅助提取橘皮多糖工艺。在单因素实验的基础上,选择3因素3水平的Box-Behnken Design(BBD)实验设计考察微波功率、提取温度和提取时间对多糖提取得率的影响。得到最佳提取条件为:微波功率704 W、提取温度52℃、提取时间41 min。在此条件下橘皮粗多糖的提取得率为(19.86±0.23)%,与预测得率基本一致。粗多糖用纤维素DEAE-52和葡聚糖G-75凝胶进行了分离纯化,得到主要纯化多糖组分的平均分子量和纯度用高效凝胶渗透色谱法(HPGPC)进行了测定。分离纯化得到的主要多糖组分(TPPs-Ⅱ)为平均分子量17.81 ku的均一多糖组分。说明响应面优化得到的微波辅助提取工艺参数准确、可靠。
Response surface methodology（RSM） was applied to optimize extraction conditions for the microwave-assisted extraction of crude polysaccharide from tangerines peel（TPPs）. On the basis of single factor test, a 3-factor, 3-level Box-Behnken experimental, concluding microwave power, extraction temperature and extraction time was applied to investigate the effect on the extraction yield of TPPs. The optimal extraction conditions were as follows： microwave power 704 W, extraction temperature 52.2 ℃, and extraction time 41.8 min. Under these conditions, the experimental yield was（19.86±0.23）%, which was well in close agreement with the value predicted by the model. TPPs-Ⅱ, the main fraction of TPPs, was isolated and purificated by cellulose DEAE-52 and Sephadex G-75 column chromatography, and the average molecular weight and purity of TPPs-Ⅱ was determined by a high performance gel permeation chromatography（HPGPC）. TPPs-Ⅱ was found to be a homogeneous polysaccharide with an average molecular weight of 17.81 ku. The parameters of microwave extraction optimized by RSM were accurate and reliable.
出处
《食品科技》
CAS
北大核心
2017年第3期214-218,222,共6页
Food Science and Technology
基金
吉林省教育厅"十二五"科学技术研究项目([2014]258
[2015]355)
关键词
微波辅助提取
橘皮多糖
响应面
分离纯化
microwave-assisted extraction
polysaccharide of tangerines peel
response surface methodology
isolation and purification
