响应面法优化苍耳子中绿原酸的提取工艺

Extraction of Chlorogenic acid in Fructus Xanthii by Response Surface Method

目的:优化苍耳子中绿原酸的提取工艺。方法:采用Box-Benhnken中心组合设计,以绿原酸得率为评价指标,对提取温度、液料比和提取时间3个影响因素进行考察,以Design-Expert 8.05软件对实验数据作统计处理。结果:Box-Benhnken优化苍耳子中绿原酸最佳提取工艺条件为提取温度89℃、9倍量50%乙醇、提取时间2 h,此工艺条件下绿原酸平均提取率可达1.94%。结论:利用Box-Behnken响应面法优选的提取工艺稳定可行,对苍耳子中绿原酸提取有较好的理论指导价值。

Objective： To optimize extraction of chlorogenic acid in Fructus Xanthii. Methods： With the content of chlorogenic acid yield in Fructus Xanthii as an index, the effect of three factors, i. e. extraction temperature, solvent-solid ra- tio and extraction time was designed by Box-Behnken central composite. Design-Expert 8. 05 software was used for the statistical processing of the experimental data. Results： The optimizing extraction conditions of Fruetus Xanthii were as follows ： ethanol concentration was 50%, extracting time was two hours extracting temperature was 79 ℃ and solvent-solid ratio was 9. Under the conditions, the average chlorogenic acid yield was 1.94%. Conclusion： The optimized extraction of chlorogenic acid in Fructus Xanthii by application of response surface methodology is stable and feasible and the result can provide theoretical guid- ance for large-scale extraction ehlorogenic acid in Fructus Xanthii.