基于层次分析和正交设计法优选甘草提取工艺

Optimization of Extraction Technology of Glycyrrhiza uralensis Based on Analytical Hierarchy Process with Orthogonal Design

目的:以层次分析法和正交设计法优选甘草总多糖、总黄酮和总皂苷的提取工艺,为其工业化生产提供参考。方法:以总多糖、总黄酮和总皂苷含量作为评价指标,采用层次分析法(AHP)确定各指标权重系数,通过单因素和正交试验相结合的方法,以料液比、提取温度、提取次数、提取时间为考察因素,优选出最佳提取工艺。结果:最佳提取工艺条件为甘草粉末以20倍量水,90℃,提取2次,每次提取1.5 h。结论:基于AHP法的多指标综合评价提取方法具有科学性和准确性,该提取工艺简便、快捷,可用于甘草总多糖、总黄酮和总皂苷的同时提取,为甘草资源综合研究与利用奠定基础。

Objective：To optimize the extraction of total polysaccharides，total flavonoids and saponins from Glycyrrhiza uralensis by the method of analytical hierarchy process and orthogonal design.Methods：Based on the method of analytical hierarchy process，the single factor and orthogonal experimental design，the best extraction technology was optimized by taking solid-liquid ratio，extraction temperature，extraction times and extraction times as the factors，the contents of total posaccharides，total flavonoids and total saponins as evaluation indexes for comprehensive assessment.Results：The optimal extraction parameters were：solid-liquid ratio：1∶20，extraction temperature：90 ℃，extraction times：2 times，extraction time：1.5 hours.Conclusion：The extraction method based on multi-index comprehensive evaluation of the AHP method is scientific and accurate.The extraction technology with the advantages of simple，convenient and rapid，could be used for simultaneous extraction of total polysaccharides，total flavonoids and total saponins from G.uralensis，which could provide a theoretical basis for further study and comprehensive utilization of G.uralensis.