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Table 3 Estimated effects for temperature, 6-BA and NAA concentration on production of puerarin, daidzin, and daidzein

From: Tailoring enhanced production and identification of isoflavones in the callus cultures of Pueraria thomsonii Benth and its model verification using response surface methodology (RSM): a combined in vitro and statistical optimization

Factors

Puerarin (%)

Daidzin (%)

Daidzein (%)

Effect

SE

p value

Effect

SE

p value

Effect

SE

p value

Intercept

0.150

4.801 × 10–3

< 0.0001*

0.450

0.019

< 0.0001*

0.056

3.324 × 10–3

< 0.0001*

A:Temp

–

–

–

0.039

0.013

0.0097*

–

–

–

B:NAA

–

–

–

–

–

–

–

–

–

C:6-BA

0.021

3.185 × 10–3

< 0.0001*

0.033

0.013

0.0207*

5.379 × 10–3

2.205 × 10–3

0.0286*

AB

–

–

–

–

–

–

–

–

–

AC

0.014

4.162 × 10–3

0.0064*

–

–

–

–

–

–

BC

− 0.014

4.162 × 10–3

0.0056*

− 0.043

0.017

0.0228*

9.500 × 10–3

2.881 × 10–3

0.0053*

A2

− 0.029

3.101 × 10–3

< 0.0001*

− 0.043

0.012

0.0041*

− 0.011

2.147 × 10–3

0.0001*

B2

− 0.034

3.101 × 10–3

< 0.0001*

− 0.080

0.012

< 0.0001*

− 6.025 × 10–3

2.147 × 10–3

0.0140*

C2

− 0.030

3.101 × 10–3

< 0.0001*

− 0.083

0.012

< 0.0001*

− 0.012

2.147 × 10–3

< 0.0001*

  1. *: the effect of factors and their interactions considered statistically significant