中心组合-响应面法优化当归补血汤中多糖的提取工艺

Optimization of extraction craft for polysaccharide in Chinese angelica blood tonic soup by CCD- RSM

目的:优化当归补血汤中多糖的提取工艺。方法:选取液固比、提取温度、提取时间为考察因素,以当归补血汤中多糖提取率为响应值,采用中心组合设计(CCD)-响应面法(RSM)对其提取工艺进行优选。结果:影响当归补血汤中多糖提取的因素顺序依次为:提取温度、提取时间、液固比。结论:在液固比13∶1,温度93℃条件下提取2次,每次2.4 h,是该方中多糖提取的最优工艺。

Objective： To optimize the extraction craft for polysaccharide in Chinese angelica blood tonic soup. Methods： In order to optimize the extraction craft, the investigation factors, including the liquid - solid ratio, extraction temperature, and extraction time, were selected. The extraction ratio for polysaccharide in Chinese angelica blood tonic soup was chose as the response value, center combination design （CCD） was adopted and the response surface method （RSM） was employed . Results： The effect order for extracting pol- ysaccharide in Chinese angelica blood tonic soup is as follow： The extraction temperature 〉 extraction time 〉 the liquid - solid ratio. Conclusion： The best extracting craft was established ： the solid - liquid ratio is 13 ： 1, the extraction temperature is 93℃, the extraction time is 2. 4 h and extract ：2 times with the material.