响应面法优化陕北小粒黑豆中多糖的提取研究
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摘要
采用单因素法和响应面优化法对陕北小粒黑豆中多糖进行了提取。首先采用单因素法,在单因素的基础上利用响应面软件中的Box-Behnken来设计试验,通过试验数据可建立该提取过程的数学模型,幵得到该模型的回归方程,对该模型的相关各参数进行方差分析及统计,得出用该模型来预测提取过程是合理可靠的,同时可得该提取过程的最优条件:提取温度53℃、提取时间3.7 h、液料比26 mL/g、提取次数3次,在此条件下陕北小粒黑豆中多糖的平均提取率为6.626%。
In this paper, single factor method and response surface methodology were used to optimize the extraction process of polysaccharides in black beans from Northern Shaanxi. On the basis of single factor experimental results,the Box-Behnken of response surface software was used to design the experiment. The mathematical model of the extraction process was established with experimental data, and the regression equation of the model was obtained. The variance analysis and statistical results of related parameters of the model showed that it this model was reasonable and reliable to predict the extraction process. The optimal conditions of the extraction were determined as follows: the temperature 53 ℃,the extraction time 3.7 h,the ratio of liquid to material 26 mL/g, the extraction times 3 times. The extraction rate was 6.626% under above optimal conditions.
In this paper, single factor method and response surface methodology were used to optimize the extraction process of polysaccharides in black beans from Northern Shaanxi. On the basis of single factor experimental results,the Box-Behnken of response surface software was used to design the experiment. The mathematical model of the extraction process was established with experimental data, and the regression equation of the model was obtained. The variance analysis and statistical results of related parameters of the model showed that it this model was reasonable and reliable to predict the extraction process. The optimal conditions of the extraction were determined as follows: the temperature 53 ℃,the extraction time 3.7 h,the ratio of liquid to material 26 mL/g, the extraction times 3 times. The extraction rate was 6.626% under above optimal conditions.
引文
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[2]李文斌.黑豆营养保健功能的研究与产品开发[J].食品工程,2010(04):19-20+27.
[3]王敏,李丹,李荣和,李晓磊,雷海容.黑豆营养价值及功能特性应用的研究与进展[J].长春大学学报,2008(02):104-107.
[4]周茜,吴梦颖,王唯霖,杨光,郝红伟,赵文,王颉.多糖型扇贝沙司对小鼠免疫功能和抗氧化活性的影响[J].中国食品学报,2018,18(02):30-36.
[5]林俊,李萍,陈靠山.近5年多糖抗肿瘤活性研究进展[J].中国中药杂志,2013,38(08):1116-1125.
[6]尹红力,赵鑫,佟丼丼,王振宇.黑木耳多糖体外和体内降血糖功能[J].食品科学,2015,36(21):221-226.
[7]郭浩杰,杨严格,安乐,何明睿,黄锦维,李鑫姝,卿素珠,张为民.中药多糖的分子修饰及其药理活性研究进展[J].中草药,2015,46(07):1074-1080.
[8]张晓霜,王妙妙,辛萌,管华诗,王伟.褐藻多糖抗病毒作用研究进展[J].中国海洋药物,2016,35(02):87-94.
[9]冯国辉.橙黄乳菇和红汁乳菇深层发酵培养及生物活性的研究[D].贵州师范大学,2017.
[10]张玉君,杨晓君,丁泽人,赵圆圆,王秋平,余壮壮.内聚能密度结合响应面法优化酿后葡萄皮渣中原花青素的提取工艺[J].西北药学杂志,2018,33(01):19-24.
[11]廖国会,龙家寰,秦立新,段婷婷.松乳菇多糖提取工艺优化及抗氧化活性评价[J].食品工业科技,2018,39(04):123-130.
[12]时潇丼,姚春霞,林晓,沈岚,冯怡.多糖药物应用与研究进展[J].中国新药杂志,2014,23(09):1057-1062.
[13]朱庆麒,吕丼爽.何首乌多糖的纯化及功能性研究[J].当代化工,2014,43(10):2005-2008+2013.
[14]高慧娟,冯九海,韩玉琦,刘军杰,马红利,魏生龙.富硒荷叶离褶伞菌丝体中硒多糖提取工艺的优化及红外光谱分析[J].食品与发酵工业,2018,44(03):151-158.
[15]余培芝.手掌参多糖的提取及药理活性研究[D].青海师范大学,2017.
[16]田璐,李凌燕,王伟青,肖海峻,杨新建,母婷婷.超声波辅助热浸提甘薯多糖工艺研究[J].山西农业大学学报(自然科学版),2018,38(03):67-71.
[17]薛丹,黄豆豆,黄光辉,孙连娜.植物多糖提取分离纯化的研究进展[J].中药材,2014,37(01):157-161.
[18]张媛媛,张彬.苯酚-硫酸法与蒽酮-硫酸法测定绿茶茶多糖的比较研究[J].食品科学,2016,37(04):158-1