均匀设计法优化附子中多糖的超声提取工艺

Optimization of Ultrasonic Extraction Technology for Polysaccharide from Aconiti Lateralis Radix Praeparata by Uniform Design Method

目的:优化超声法提取附子中多糖的工艺。方法:采用均匀设计法,考察液料比、超声时间、超声温度对附子多糖提取率的影响,进行验证试验并与常规煎煮法结果比较。结果:优化的超声提取工艺为液料比10 mL/g、超声时间34 min、超声温度73℃;验证试验中多糖提取率为19.05%(RSD=0.60%,n=3),与预测值(19.44%)的相对误差为2.0%,提取率高于煎煮法的16.42%。结论:优化的超声提取工艺简单、快速、稳定,且提取率较高,适用于附子中多糖的提取。

OBJECTIVE：To optimize ultrasonic extraction technology for polysaccharide from Aconiti lateralis radix praepara-ta（ALRP）. METHODS：Uniform design method was applied to investigate the effects of liquid material ratio,ultrasonic time and ultrasonic temperature on extraction rate of polysaccharide from ALRP. Verification test was conducted and compared with the re-sults of conventional decoction and boiling method. RESULTS：Optimized ultrasonic extraction technology was as follow as liquid material ratio of 10 mL/g,ultrasonic time of 34 min and ultrasonic temperature of 73 ℃. The polysaccharide extraction rate in veri-fication test was 19.05%（RSD=0.60%,n=3）,relative error of the predicted value （19.44%） was 2.0%,while the extraction rate was higher than decoction and boiling method（16.42%）. CONCLUSIONS：Optimized ultrasonic extraction technology is sim-ple,rapid and stable with high extraction rate,which is suitable for extracting polysaccharide from ALRP.