优化啤特果粗多糖的提取工艺。在单因素试验基础上根据Box-Behnken中心组合试验设计原理,采用三因素三水平响应面分析法,依据回归分析确定各工艺条件的影响因素。结果表明:啤特果粗多糖提取的最佳工艺条件为乙醇体积分数为72%,液料比为15∶1(mL:g),提取温度83℃,多糖最大提取率为7.49%。响应面优化法能够提高啤特果的粗多糖提取率。

To optimize the extraction processing of polysaccharide from Piteguo.Based on single-factor experiments and the principles of Box-Behnken central composite experimental design,response surface methodology(RSM) with 3 factors and 3 levels was used to explore the effect of each factor on extraction rate of polysaccharide.The optimal extraction processing conditions of polysaccharide were Ethanol concentration of 72%,water-material ratio of 15:1(mL/g) and extraction temperature of 83℃.Under the optimal extraction conditions,the extraction rate of polysaccharide was up to 7.49%.Conclusion: RSM can improve extraction rate of polysaccharide from Piteguo.