正交设计优选葛根超声加热提取工艺

Optimization of Ultrasonic Heating Extraction Process of Puerariae Lobatae Radix by Orthogonal Design

目的正交设计优选皖南野生葛根超声加热提取工艺。方法以葛根总黄酮和葛根素为考察指标,采用单因素考察和正交试验设计对皖南野生葛根超声加热提取工艺进行优化。结果在考察因素变化范围内,总黄酮和葛根素均随超声温度增加而增加,随超声时间延长而增加,乙醇浓度为60%时出现极值,在液料比为10∶1处出现极值;正交试验结果表明,四因素对总黄酮和葛根素提取率影响大小顺序为超声温度>乙醇浓度>超声时间>液料比。结论皖南野生葛根最佳超声加热提取工艺参数为乙醇浓度为60%,超声温度为60℃,超声时间为60 min,液料比为5∶1。

Objective To optimize the ultrasonic heating extraction process of wild Puerariae Lobatae Radix in southern Anhui province by orthogonal design. Methods With the total flavonoids and puerarin as the indexes in the experiment, the single factor and orthogonal experimental design were used to optimize the ultrasonic heating extraction process of wild Puerariae Lobatae Radix in southern Anhui province. Results In the designated range of factors, the contents of the total flavonoids and puerarin increased equally with the rising of ultrasonic temperature,the expanding of ultrasonic time, and their appeared respectively in 60 % of ethanol concentration and in ratio of 10:1 of solid-liquid ratio;the Results of orthogonal test showed that The influence factors in the order of impacting the extraction rates of total flavonoids and puerarin are from the large to the small as ethanol concentration, ultrasonic temperature, ultrasonic time and solid-liquid ratio. Conclusion The optimum extraction parameters of wild Puerariae Lobatae Radix in southern Anhui province by orthogonal design were 60 % of ethanol concentration, 60 ℃ of ultrasonic temperature, 60 min of ultrasonic time, and 5:1 of liquid ratio.