Process for optimizing sulfation of Scrophularia ningpoensis polysaccharide by utilizing response surface method

Abstract

The invention relates to a process for optimizing sulfation of Scrophularia ningpoensis polysaccharide by utilizing a response surface method. The process comprises the following steps: (1) preparation of a sample: preparing Scrophularia ningpoensis polysaccharide powder from dry roots of Scrophularia ningpoensis, and then carrying out reaction extraction according to different reaction temperatures, reaction time and esterification reagent proportions to obtain Scrophularia ningpoensis polysaccharide sulfate powder corresponding to different proportions of esterification reagents; (2) determination of the substitution degree of a sample through barium chloride-gelatin turbidimetry; (3) determination of the ABTS<+> removal rate of the sample; (4) experimental design and statistical analysis: 1, single-factor test, and 2, response-surface-method optimization design: establishing a multivariate quadratic regression equation by taking reaction temperature, reaction time and the esterification reagent proportions as investigation factors according to the results of the single-factor test; and (5) analysis and optimization of an experimental result: carrying out drawing analysis by utilizing Design Expert 8.0.6 software according to the multivariate quadratic regression equation to obtain a response surface of the regression equation and a contour map of the response surface. The method is simple to operate and high in extraction rate.

Description

technical field [0001] The invention relates to the field of biotechnology, in particular to a process for optimizing the sulfation of crocus polysaccharides by using the response surface method. Background technique [0002] Scrophulariaceae ( Scrophulariae Radix ) for Scrophulariaceae ( Scrophulariaceae ) Plant Scrophulariaceae ( Scrophularia ningpoensis Hemsl . ) of the dried roots. It is mainly produced in Zhejiang, Hubei, Jiangsu, Jiangxi and other provinces, among which the Scrophulariaceae produced in Zhejiang is the best product, and it is recognized as one of the eight flavors of Zhejiang. It tastes sweet, bitter, salty, and slightly cold. It has the effects of clearing heat and cooling blood, purging fire and detoxifying, nourishing yin and reducing fire, etc. Injury constipation embolism. At present, it is believed that its main chemical components include iridoids, phenylpropanoid glycosides, phenylethanol glycosides, sterols, flavonoids and polysaccharid...

AI Technical Summary

Problems solved by technology

[0008] At present, the research focus of Scrophulariae Scrophulariae is mostly on the iridoid glycosides and their activities, but there are few reports on the extraction and separation of polysaccharides from Scrophulariae Scrophulariae and its in vitro antioxidant activity, and more studies on the pharmacological activities of Scrophulariae polysaccharides in vivo. as rare

Images