响应面法优化微波辅助提取油橄榄叶多糖工艺研究

以油橄榄叶为原料,通过微波辅助提取油橄榄叶中的多糖。试验设置了微波温度、微波时间、乙醇体积分数、液料比4个影响因素,以多糖提取率为指标,通过Box-Behnken试验设计优化微波辅助提取油橄榄叶中多糖的工艺。结果表明:各因子对微波辅助提取油橄榄叶多糖得率的影响大小依次是微波温度>液料比>微波时间>乙醇体积分数。微波辅助提取油橄榄叶中多糖的最佳条件为微波温度50℃、液料比为43 mL/g、微波时间64 min和乙醇体积分数91%。在此条件下,油橄榄叶多糖得率为12.453 5 mg/g。该研究优化了微波辅助提取油橄榄叶多糖的提取工艺,为油橄榄叶进一步开发利用成为饲料添加剂提供指导。

Optimization of microwave-assisted extraction of polysaccharides from olive leaves by response surface method

Taking olive oil leaves as raw material,the polysaccharides in olive oil leaves are extracted by microwave assist.The experiment set up four influencing factors such as microwave temperature,microwave time,ethanol volume fraction,and liquid-to-material ratio.Taking the polysaccharide extraction rate as the index,the microwave-assisted extraction process of polysaccharides from olive leaves was optimized through the Box-Behnken test design.The results show that the effect of each factor on the microwave-assisted extraction of olive oil leaf polysaccharide yield is microwave temperature>liquid-material ratio>microwave time>ethanol volume fraction.The optimum conditions for microwave-assisted extraction of polysaccharides from olive leaves were microwave temperature of 50℃,liquid-material ratio of 43 mL/g,microwave time of 64 min and ethanol volume fraction of 91%.Under these conditions,the polysaccharide yield of olive leaves was 12.4535 mg/g.The study optimizes the microwave-assisted extraction of polysaccharides from olive olive leaves,and provides guidance for the further development and utilization of olive olive leaves as feed additives.