响应面法优化新疆胀果甘草多糖的提取工艺

Optimization of polysaccharide extraction technology from Glycyrrhiza inflata Bat by response surface methodology

研究以乙醇为提取剂从新疆胀果甘草中提取多糖的工艺。在单因素实验的基础上,运用Box-Behnken中心组合实验和响应面法考察了提取温度、提取时间和料液比3个因素对甘草多糖提取率的影响,并优化了提取工艺。结果表明最佳工艺条件为:温度93℃,时间83min,料液比为21∶1(mg∶L)。在此条件下胀果甘草多糖提取率的预测值为10.59%,验证实验值为10.48%,两者相近,说明响应面法优化胀果甘草多糖提取的工艺可行。

Polysaccharide extracted from Xinjiang Glycyrrhiza inflate Batalin were studied using ethanol as the extraction solvent. Based on the single factor test analysis, the effects of three variables （namely extraction temperature extraction time, and liquid-solid ratio） on the gtycyrrhizia polysaccharide （GPS） extraction efficiency and the optimum process were evaluated by Box-Behnken central composite experimental design and response surface methodology analysis.The results indicated that extraction temperature of 93~C,extraction time of 83min, and liquid - solid ratio of 2] ： ] （ mg. L） were the optimum condition. Under these optimized conditions, the experimental values of GPS yield was ]0.48%, in good agreement with the predictive value 10.59%.Therefore,the GPS extraction from Glycyrrhiza inflata Batalin optimized by response surface methodology was reliable.