超声微波协同提取八角茴香中莽草酸的工艺研究

Ultrasonic and Microwave Assisted Extraction of Shikimic Acid from Illicium verum Hook.f

研究超声微波辅助提取八角茴香莽草酸的工艺。以水为溶剂,并利用响应面法对八角茴香中莽草酸的提取工艺条件进行优化。在单因素试验的基础上,根据中心组合设计原理采用4因素3水平的响应面分析法,依据回归分析确定最优提取工艺条件。选取微波功率、料液比、超声时间、微波提取时间作为影响因子进行优化,研究结果表明,莽草酸的最佳工艺条件为:微波功率400W,料液比1∶16,超声时间14min,微波时间6min,提取3次。在此条件下,1次提取率最高为7.823%。

Ultrasonic and microwave assisted extraction of shikimic acid from illicium verum Hook.f was studied.Response surface analysis methodology（RSM）was used to optimize the extraction process of shikimic acid from illicium verum Hook.f with water as solvent.Based on single-factor experiments,the optimum conditions for the extraction of shikimic acid were obtained via center-united experiment design.Four independent variables,namely microwave power,liquid-solid ratio,ultrasonic time and microwave time,were selected as affecting factors during extraction.The results show that the optimum extraction conditions for shikimic acid were as follows：microwave power of 400 W,liquid-solid ratio of 1：16,ultrasonic time of 14 min and microwave time of 6 min for three times.In this condition,the yield of shikimic acid was up to 7.823% at once.