响应面法优化茼蒿抑菌物质超声波提取工艺

Optimization of Ultrasonic-assisted Extraction of Active Ingredients from Garland Chrysanthemum by Response Surface Methodology

本实验以茼蒿为原料,以西瓜枯萎病病菌为指示菌种,采用超声波提取茼蒿活性物质,通过单因素试验和响应面优化分析法研究了乙醇浓度、提取温度、料液比和提取时间对提取茼蒿抑菌物质的影响,并优化提取工艺参数。结果表明:固定乙醇浓度为95%,各自变量对茼蒿抑菌物质提取率的主次关系由大到小依次为:X3(温度)、X2(料液比)、X1(提取时间)。超声波提取的响应面最佳优化工艺为:提取时间103 min,液料比26 m L/g,温度35℃,模型预测值为46.28%,实际平均值为45.56%,实际值与预测值的吻合度达到98.44%。

In order to obtain the extraction conditions for ultrasound-assisted extraction of active ingredients from garland chrysanthemum,response surface methodology was used to explore the effects of ethanol concentration,extraction temperature,solid-liquid ratio and extraction time on the extraction of antifungal substances based on single factor experiment,with fusarium oxysporum f.sp.niveum as indicator strain.Meanwhile,the extraction process parameters was optimized.The results revealed that the best extraction conditions were as follows： in the ethanol concentration of 95%,the primary and secondary relation mong each variable on extraction yield of antifungal ingredient were： X3（ temperature） X2（ solid-liquid ratio） X1（ extraction time）,the maximum extraction yield was achieved when the process was carried out with solid-liquid ratio of 26 m L / g for103 min at 35 ℃. Under the optimum extraction conditions,the model predictive values was 46.28% and the actual average was 45.56%,the percent of contact area of the actual value and the predicted was 98.44%.