[1]陈凌,曹巧巧,张建群.Box-Behnken中心组合设计优化酶法提取马齿苋多糖的工艺[J].江苏农业学报,2020,(02):500-506.[doi:doi:10.3969/j.issn.1000-4440.2020.02.034]
　CHEN Ling,CAO Qiao-qiao,ZHANG Jian-qun.Optimization on enzymatic extraction of polysaccharides from Portulaca oleracea L. by Box-Behnken central composite design[J].,2020,(02):500-506.[doi:doi:10.3969/j.issn.1000-4440.2020.02.034]
点击复制

Box-Behnken中心组合设计优化酶法提取马齿苋多糖的工艺()
分享到：

江苏农业学报[ISSN:1006-6977/CN:61-1281/TN]

卷:
期数:
2020年02期
页码:
500-506
栏目:
加工贮藏·质量安全
出版日期:
2020-04-30

文章信息/Info

Title:
Optimization on enzymatic extraction of polysaccharides from Portulaca oleracea L. by Box-Behnken central composite design
作者:
陈凌; 曹巧巧; 张建群
（嘉兴职业技术学院农业与环境学院，浙江嘉兴314036）
Author(s):
CHEN Ling; CAO Qiao-qiao; ZHANG Jian-qun
(Jiaxing Vocational and Technical College of Agriculture and Environment, Jiaxing 314036, China)
关键词:
Box-Behnken中心组合设计; 马齿苋; 多糖; 酶解提取
Keywords:
Box-Behnken central composite design; Portulaca oleracea L.; polysaccharide; enzymatic extraction
分类号:
TS201.1
DOI:
doi:10.3969/j.issn.1000-4440.2020.02.034
文献标志码:
A
摘要:
采用Box-Behnken中心组合试验设计，以果胶酶添加量、酶解温度、料液比为自变量，以多糖得率和羟基自由基（·OH）清除率为因变量，利用响应面法优化果胶酶酶解提取马齿苋多糖的工艺。结果表明，料液比1∶37（g/ml）、果胶酶添加量10.67 g/kg、酶解温度36.4 ℃、pH值5.0、酶解时间80 min条件下，马齿苋多糖得率预测值与测定值的相对标准偏差为2.29%，模型拟合度较高。体外抗氧化试验结果表明，马齿苋多糖具有较好的抗氧化性。因此，采用响应面法优化酶法提取马齿苋多糖工艺条件是可行的。
Abstract:
The Box-Behnken central composite design was used in this study. Taking pectinase addition, hydrolysis temperature and solid-liquid ratio as independent variables, the extraction rate of polysaccharides and the clearance rate of hydroxyl radical(·OH） as dependent variables, the response surface method was adopted to optimize the enzymatic extraction process of polysaccharides from Portulaca oleraceae L.. The results showed that the optimal conditions were as follows∶the solid-liquid ratio was 1∶37 (g/ml), pectinase addition was 10.67 g/kg, hydrolysis temperature was 36.4 ℃, pH value was 5.0, and enzymolysis time was 80 min. Under the optimal conditions, the relative standard deviation of polysaccharide yield between the predicted value and the measured value was 2.29%, and the model fitting degree was high. The results of antioxidant test in vitro indicated that polysaccharides from Portulaca oleracea L. had better antioxidant properties. Therefore, it is feasible to optimize the extraction conditions of Portulaca oleracea L. polysaccharides by the method of response surface.

参考文献/References:

[1]张志强,梁魁景,高小宽,等.超声波辅助法优化马齿苋多糖的提取工艺[J].食品研究与开发,2017,38 (8):41-45.
[2]胡庆娟,吴光杰,牛庆川,等.响应面试验优化木瓜蛋白酶法脱马齿苋多糖蛋白工艺[J].食品科学, 2018,39(20):246-252.
[3]陈凌,骆卢佳,曹巧巧,等.马齿苋不同溶剂提取物对核桃油的抗氧化动力学研究[J].中国粮油学报,2018,33(11):39-44.
[4]FAN T, HU J, FU L, et al. Optimization of enzymolysis-ultrasonic assisted extraction of polysaccharides from Momordica charabtia L. by response surface methodology[J]. Carbohydrate Polymers, 2015, 115: 701-706.
[5]尹学伟，王秋月，李清虎，等. 响应面法优化糯高粱多糖提取工艺及其抗氧化活性分析[J].南方农业学报, 2019,50(7):1572-1578.
[6]钱志伟,王会晓,杨海蛟.酶法提取马齿苋多糖[J].中国农学通报,2011,27(5):475-478.
[7]吕萍,李倩.马齿苋多糖三种提取方法的比较研究[J].食品工业,2014,35(8):82-84.
[8]米热班古·木太力甫,敬思群.马齿苋多糖提取工艺优选及活性初筛[J].食品与发酵工业,2013, 39(5):246-250.
[9]李良,金文娟.枸杞多糖含量测定方法的比较分析[J].食品研究与开发,2016,37(11):143-146.
[10]陈凌,陈召桂,骆卢佳,等.不同方法提取马齿苋多糖的抗氧活性比较[J].食品研究与开发,2015,36(22):14-18.
[11]陈凌,贺伟强,陶昆,等.不同采收期马齿苋活性成分含量及抗氧化性的变化[J].北方园艺,2015(8): 157-160.
[12]陈凌,骆卢佳,曹巧巧.冷藏对马齿苋榨汁抗氧化能力的影响[J].安徽农业大学学报, 2019,46(3):510-514.
[13]邹雪，李然洪，周靖,等. 果胶酶处理对蓝莓半甜红酒风味成分影响的研究[J]. 酿酒科技,2013(9):37-42，48.
[14]蒋德旗,陈晓白,农贵珍,等.鸡骨草多糖的酶法提取工艺优化及其抗氧化活性[J].食品工业科技,2019,40(3):153-158.
[15]游金坤,朱岩,高观世,等.水酶法提取金耳多糖的工艺优化[J].食品工业科技,2019,40(4):189-194.
[16]江宇琪,王琪,刘琨毅,等.Box-Behnken中心组合设计优化复合奶酒发酵工艺[J]. 中国乳品工业,2019,47(4):60-64.

相似文献/References:

[1]王茂文,刘 冲,丁海荣,等.苏北沿海滩涂盐肥耦合对马齿苋生长及土壤环境的影响[J].江苏农业学报,2016,(02):331.[doi:10.3969/j.issn.1000-4440.2016.02.015]
　WANG Mao-wen,LIU Chong,DING Hai-rong,et al.Coupling effect of salt and fertilizer application on the growth of Portulaca oleracea L. and soil environment in the salt soil of northern Jiangsu coastal mudflat[J].,2016,(02):331.[doi:10.3969/j.issn.1000-4440.2016.02.015]
[2]王波,张晓艳,黄攀,等.响应面法优化马齿苋黄酮超声波提取工艺[J].江苏农业学报,2018,(01):166.[doi:doi:10.3969/j.issn.1000-4440.2018.01.024]
　WANG Bo,ZHANG Xiao-yan,HUANG Pan,et al.Optimization of ultrasonic wave extraction of flavonoid from Portulace oleracea L. by response surface methodology[J].,2018,(02):166.[doi:doi:10.3969/j.issn.1000-4440.2018.01.024]

备注/Memo

备注/Memo:
收稿日期：2019-08-29基金项目：浙江省嘉兴市科技局资助项目（2018AY11013）作者简介：陈凌（1962-），女，浙江天台人，本科，教授，主要从事植物源食品抗氧化剂研究。(E-mail)chenlingjx@163.com
更新日期/Last Update: 2020-05-18