Box-Behnken试验设计优化姜黄素超声波-内部沸腾法提取工艺

Box-Behnken Experimental Design Optimizes the UltrasonicInternal Boiling Extraction Process of Curcumin

目的超声波-内部沸腾法优化姜黄中姜黄素的提取工艺。方法以姜黄素提取率为响应值,超声时间、乙醇体积分数、乙醇体积、提取温度等为主要考察因素,在单因素试验的基础上,采用Box-Behnken设计-响应曲面法优化工艺,并进行验证。结果最佳提取工艺参数:无水乙醇作为解吸剂,解吸剂料液比1∶20,超声时间20 min,80℃热水作为提取剂,提取剂料液比1∶30,提取时间3 min,提取温度80℃。验证试验姜黄素提取率为1.139%,与预测值1.129%相近。结论经优化的超声波-内部沸腾法具有稳定性和可行性,可用于姜黄中姜黄素的提取。

Objective To optimize the extraction process of curcumin from turmeric by ultrasonicinternal boiling method.Methods Taking curcumin extraction rate as response value,ultrasonic time,ethanol volume fraction,ethanol volume,extraction temperature,etc.as the main investigating factors,on the basis of single factor experiment,Box-Behnken design-response surface method was used to optimize the process and carry out verification.Results The optimal extraction process parameters were:Absolute ethanol as desorbent,material-to-liquid ratio of desorbent 1∶20 L,ultrasonic time 20 min,hot water at 80℃as extractant,and material-liquid ratio of extractant was 1∶30,extraction time 3 min,extraction temperature 80℃.The extraction rate of curcumin in the verification test was 1.139%,which was close to the predicted value of 1.129%.Conclusion The optimized ultrasonic-internal boiling method is stable and feasible,and can be used for the extraction of curcumin from turmeric.