响应面法优化葫芦多糖提取条件

摘要

[Objective]The extraction process of polysaccharides from Lagenaria siceraria(Molina) Standl. were opti-mized by using response surface methodology, in order to provide technical support for further study of polysaccharides from L. siceraria. [Method]With L. siceraria as raw materials, based on single factor experiment, the extraction temper-ature, liquid-solid ratio and extraction time were selected as independent variables. Response surface methodology based on a central composite design with 3 factors and 4 levels was applied to analyze effects of 3 factors and their interactions on extraction rate of polysaccharides , so as to optimize extraction conditions. [Result]The results showed that, the quadratic multinomial regression equation was established as:Y=5.54+0.14A+0.43B+0.36C+0.016AB-0.081AC-0.13BC-0.34A2-0.23B2-0.21C2(R2=0.9956; A: extraction temperature; B: liquid-solid ratio; C: extraction time). The 3 factors af-fecting extraction rate was in order as follows: liquid-solid ratio>extraction time>extraction temperature. Three factors and interaction between liquid-solid ratio and extraction time had extremely significant effect on extraction rate of polysaccha-rides(P<0.01), and the interaction between extraction temperature and extraction time also had significant effect(P<0.05). The optimum extraction process was as follows: extraction temperature of 83 ℃, liquid-solid ratio ratios of 24∶1(mL/g), extraction time of 2.3 h, extracting polysaccharides twice. Under optimum condition, the extraction rate of polysaccharides was up to (5.810±0.240)%, which was close to the theoretical value(5.820%). [Conclusion]The response surface method-ology is workable to optimize extraction process of polysaccharides, the optimized process conditions can improve extrac-tion rate of polysaccharides from L. siceraria.%【目的】采用响应面法优化葫芦多糖提取工艺，为葫芦多糖的深入研究提供参考依据。【方法】以葫芦为原材料，在单因素试验的基础上,以提取温度、水料比及提取时间为自变量，采用响应面法进行3因素3水平的中心组合试验，分析3个因素及其交互作用对多糖提取率的影响，确定最佳提取工艺条件。【结果】二次元回归方程为：Y=5.54+0.14A+0.43B+0.36C+0.016AB-0.081AC-0.13BC-0.34A2-0.23B2-0.21C2（R2=0.9956；A为提取温度，B为水料比， C为提取时间，Y为葫芦多糖提取率）。葫芦多糖提取率影响因素排序为：水料比＞提取时间＞提取温度，3个因素及水料比与提取时间的交互作用对多糖提取率影响极显著（P＜0.01），提取温度与提取时间的交互作用影响显著（P＜0.05）。葫芦多糖最佳提取工艺条件为：提取温度82℃、水料比24∶1（mL/g）、提取时间2.3 h、提取次数2次，在此条件下，多糖提取率可达（5.810±0.240）%，与模型预测值5.820%接近。【结论】通过响应面法优化的葫芦多糖提取工艺模型具有可行性，优化后的工艺条件可提高葫芦多糖提取率。