微波辅助提取甘草甜素的工艺优化

Extraction process optimization of glycyrrhizin with microwave

以乙醇溶液作为提取溶剂,采用微波辅助浸提从甘草中提取甘草甜素。探讨微波时间、静置时间、微波功率、料液比、提取剂乙醇浓度5个因素对甘草甜素提取率的影响,并通过正交试验确定甘草甜素的最佳提取工艺。结果表明:影响甘草甜素提取率的因素按主次顺序由大到小依次为:C>B>A>E>D,即微波功率>静置时间>微波时间>提取剂乙醇浓度>料液比;最佳工艺条件为A1B4C3D3E2,即微波时间105 s、静置时间22 h、微波功率560 W、料液比1:30、提取剂乙醇浓度50%,在此工艺条件下甘草甜素的提取率为37.68%。

Glycyrrhizin was extracted from liquorice by microwave extraction mainly use ethanol solution as extraction agent. The effects on glycyrrhizin extracted yield by the five factors of microwave time, standing time, microwave power, solid-liquid ratio, extraction solvent ethanol concentration were discussed, and the best extraction process of glycyrrhizin was obtained though orthogonal test. Theresults showed that： the primary and secondary descending order of the factors that affected glycyrrhizin yield as follows： C〉B〉A〉E〉D, that was microwave power〉standing time〉microwave time〉extraction solvent ethanol concentration〉solid-liquid ratio. The best optimal process conditions were A1B4C3D3E2, that was microwave time 105 s, standing time 22 h, microwave power 560 W, solid-liquid ratio 1：30, extraction solvent ethanol concentration 50%. The extraction yield of glycyrrhizin was 37.68% in this conditions.