星点设计-效应面法优化北五味子果实提取工艺

Optimal Extraction Technology of Schisandra chinensis Fruit by Central Composite Design/Response Surface Method

目的:星点设计-效应面法优选北五味子果实的提取工艺。方法:以乙醇体积分数、提取时间、溶媒比为自变量,以北五味子总木脂素含量得率为因变量,通过对自变量各水平的多元线性回归及二项式拟合,用效应面法选取最佳工艺,并进行预测分析。结果:确定最优提取工艺为20倍量85%乙醇,提取3次,每次170 min,提取预测值与理论值偏差为0.19%,二项式拟合复相关系数r=0.994 2。结论:星点设计-效应面法优化的北五味子果实提取工艺,方法简单,精密度高,可预测性较优。

Objective：To optimize extraction process of Schisandra chinensis fruit by central composite design/response surface method.Method： Independent variables were ethanol concentration,extraction time and solvent ratio,dependent variable was extraction rate of total saponins in S.chinensis.Linear or no-linear mathematic models were used to estimate relationship between independent and dependent variables.Response surface methodology was used to optimize extraction process,prediction was carried out through comparing observed and predicted values.Result： Optimal conditions of extraction process were as following：extracted 3 times with 85% ethanol for 170 min each time.The bias between observed and predicted values was 0.19%.Regression coefficients of binomial fitting complex model was as high as 0.994 2.Conclusion： This extraction process of S.chinensis fruit by central composite design/response surface methodology was simple,high precision,good predictability.