黑果枸杞多糖提取工艺及其含量测定中显色条件优化研究
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摘要
目的:以响应面法优化黑果枸杞多糖提取工艺,正交法优化显色条件。方法:在单因素考察的基础上,选定提取温度、提取时间和料液比3个因素为自变量,以多糖提取率为响应值,利用响应面法建立数学模型,获得最佳工艺。选择对多糖含量测定结果产生显著影响的4个显色因素:5%苯酚用量、浓硫酸用量、反应温度、水浴显色时间进行正交试验。结果:最优工艺为:提取时间2h,提取温度90℃,液料比30∶1,在此优化条件下,平均提取率为3.21%,得率为5.0%。与理论值的相对误差为0.31%;最佳显色反应条件是质量分数为5%苯酚加入量为1.5mL,浓硫酸5mL,显色温度为90℃,水浴显色时间为30min。结论:响应面法优化黑果枸杞多糖提取工艺及正交法优化显色条件,方法简便,结果可靠。
Objective:To optimize the extraction process of Polysaccharide from Lycium ruthenicum Murr by response surface methodology.Methods:On the basis of single factor investigation,the selected extraction temperature,extraction time and solid-liquid ratio of 3 factors as independent variables,Extraction rate of polysaccharide as the response value,establish the mathematical model using response surface method,the optimum process.Selective determination of 4 color factors have a significant impact on the content of polysaccharides:5% amount of phenol and concentrated sulfuric acid,reaction temperature,water bath time of color by orthogonal test.Results:The optimal extraction process was:extraction time 2H,extraction temperature 90,liquid-solidratio 30:1,under the optimum conditions,the average extraction rate is 3.21%,the relative error is 0.31%,the Yield was 5%;the color reaction is 5% mass fraction of phenol was added 1.5mL,concentrated sulfuric acid 5mL,the color temperature is 90,water bath time is 30 min.Conclusion:Response surface method to optimize the extraction process of Lycium ruthenicum Murr polysaccharides and orthogonal method to optimize the color condition,the method is simple,the results are reliable.
Objective:To optimize the extraction process of Polysaccharide from Lycium ruthenicum Murr by response surface methodology.Methods:On the basis of single factor investigation,the selected extraction temperature,extraction time and solid-liquid ratio of 3 factors as independent variables,Extraction rate of polysaccharide as the response value,establish the mathematical model using response surface method,the optimum process.Selective determination of 4 color factors have a significant impact on the content of polysaccharides:5% amount of phenol and concentrated sulfuric acid,reaction temperature,water bath time of color by orthogonal test.Results:The optimal extraction process was:extraction time 2H,extraction temperature 90,liquid-solidratio 30:1,under the optimum conditions,the average extraction rate is 3.21%,the relative error is 0.31%,the Yield was 5%;the color reaction is 5% mass fraction of phenol was added 1.5mL,concentrated sulfuric acid 5mL,the color temperature is 90,water bath time is 30 min.Conclusion:Response surface method to optimize the extraction process of Lycium ruthenicum Murr polysaccharides and orthogonal method to optimize the color condition,the method is simple,the results are reliable.
引文
[1]汪建红,陈晓琴,张蔚佼.黑果枸杞果实多糖抗疲劳生物功效及其机制研究[J].食品科技,2009,34(2):203-207.
[2]NI W H,GAO T T,WANG H L,et al.Anti-fatigue activity of polysa-ccharides from the fruits of four Tibetan plateau indigenous medicinal plants[J].J Ethnopharmacol,2013,150(2):529-535.
[3]汪建红,陈晓琴,张蔚佼.黑果枸杞果实多糖降血糖生物功效及其机制研究[J].食品科学,2009,30(5):244-248.
[4]PENG Q,LIU H J,SHI S H,et al.Lycium ruthenicum polysaccharide attenuates inflammation through inhibiting TLR4/NF-κB signaling pathway[J].Int J Biol Macromol,2014(67):330-335.
[5]LIU Z G,DANG J,WANG Q L,et al.Optimization of polysaccharides from Lycium ruthenicum fruit using RSM and its anti-oxidant activity[J].Int J Biol Macromol,2013(61):127-134.
[6]陶遵威,郑夺,邸明磊,等.植物多糖的研究进展[J].药物评价研究,2010,33(2):148-152.
[7]汪建红,陈晓琴,张蔚佼.水浸提黑果枸杞果实多糖的前处理研究[J].新疆师范大学学报,2008,27(3):73-75.
[8]王鸿,邓泽元,刘蓉,等.响应曲面法优化山蕗菜根多糖的提取工艺[J]食品科学,2010,31(2):46-50.
[9]陈健,孙爱东,高雪娟,等.响应面分析法优化超声波提取槟榔原花青素工艺[J].食品科学,2011,32(4):82-86.
[10]邹建国,刘飞,刘燕燕,等.响应面分析法优化微波辅助提取枳壳中总黄酮工艺[J].食品科学,2012,33(2):24.
[2]NI W H,GAO T T,WANG H L,et al.Anti-fatigue activity of polysa-ccharides from the fruits of four Tibetan plateau indigenous medicinal plants[J].J Ethnopharmacol,2013,150(2):529-535.
[3]汪建红,陈晓琴,张蔚佼.黑果枸杞果实多糖降血糖生物功效及其机制研究[J].食品科学,2009,30(5):244-248.
[4]PENG Q,LIU H J,SHI S H,et al.Lycium ruthenicum polysaccharide attenuates inflammation through inhibiting TLR4/NF-κB signaling pathway[J].Int J Biol Macromol,2014(67):330-335.
[5]LIU Z G,DANG J,WANG Q L,et al.Optimization of polysaccharides from Lycium ruthenicum fruit using RSM and its anti-oxidant activity[J].Int J Biol Macromol,2013(61):127-134.
[6]陶遵威,郑夺,邸明磊,等.植物多糖的研究进展[J].药物评价研究,2010,33(2):148-152.
[7]汪建红,陈晓琴,张蔚佼.水浸提黑果枸杞果实多糖的前处理研究[J].新疆师范大学学报,2008,27(3):73-75.
[8]王鸿,邓泽元,刘蓉,等.响应曲面法优化山蕗菜根多糖的提取工艺[J]食品科学,2010,31(2):46-50.
[9]陈健,孙爱东,高雪娟,等.响应面分析法优化超声波提取槟榔原花青素工艺[J].食品科学,2011,32(4):82-86.
[10]邹建国,刘飞,刘燕燕,等.响应面分析法优化微波辅助提取枳壳中总黄酮工艺[J].食品科学,2012,33(2):24.