响应面优化甘草水溶物提取工艺研究

Optimization of Extraction Process of Water Soluble Content from Glycyrrhiza by Response Surface Methodology

甘草为药食两用资源,其提取物在调味品中有广泛的应用。该文采用单因素及响应面实验设计优化了甘草水溶物提取条件。实验结果表明,用水提取甘草中水溶物的最佳条件为:提取时间120.0min、温度99.1℃、浓度4.0%。在该实验条件下,甘草水溶物提取率为41.8%。提取时间、温度、浓度及提取时间与温度的交互影响对甘草水溶物提取率影响显著。

Glycyrrhiza is a kind of resource using as both medicine and food, and its extract is extensively applied in the condiment. In this paper, the extraction process of water soluble from glycyrrhiza is optimized by single factor experiment and response surface methodology. The experimental results show that the optimum condition for extracting the water soluble from glycyrrhiza by water is determined as follows： the extraction time is 120. 0 min, the temperature is 99.1 ℃, and the concentration is 4.0%. Under the experimental conditions, the extraction yield of water soluble is 41.8%. The extraction time, temperature, concentration and interaction of extraction time and temperature have significant effect on the extraction yield of water soluble from glycyrrhiza.