采用响应曲面法优化甘草饮片中甘草酸的超声提取工艺

Optimization of the ultrasonic extraction technique of glycyrrhizic acid by using response surface methodology

根据Box-B ehnken的中心组合实验设计原理,在单因素试验的基础上,采用三因素三水平的响应曲面分析法,建立了甘草饮片中甘草酸超声提取的二次多项数学模型,并以甘草酸提取率为响应值作响应面和等高线,考察了浸泡时间、超声时间和液固比对甘草酸超声提取的影响。结果表明,甘草酸超声提取的优化工艺条件为:浸泡时间151.3 m in,超声时间48.8 m in,液固比10.2 mL/g;在此工艺条件下,甘草酸提取率为21.06%。

The ultrasonic extraction process of glycyrrhizic acid from glycyrrhiza uralensis was researched. On the basis of one-factor tests and the Box-Behnken center-united experimental design principle, the method of response surface analysis with 3 factors and 3 levels was adopted. A second order quadratic equation for ultrasonic extraction of glycyrrhizic acid was built. Response surface and contour were graphed with the extraction rate of glycyrrhizic acid as the response value. Based on the analysis of the response surface plots and their corresponding contour plots,effects of marinating time,operating time of ultrasonic wave,and liquid-to-solid ratio were explored. By using this new method,the optimum extraction condition was obtained as follows：marinating time 151.3 minutes,operating time of ultrasonic wave 48.8 minutes,and liquid-to-solid ratio 10.2 mL/g. Under the optimized condition,the average extraction rate of glycyrrhizic acid was 21.06%.