超声波-过氧化氢优化甘草酸提取工艺

Ultrasonic-Hydrogen Peroxide Optimized Glycyrrhizic Acid Extraction Process

以新疆野生甘草为原料,使用超声波-过氧化氢方法提取甘草酸。超声波提取过程中,加入过氧化氢与乙酸,形成过氧酸体系,在超声作用下降解木质素,从而减少提取过程中的传质阻力,增加提取率。通过对提取过程中过氧化氢用量、超声时间、超声温度、超声功率的探讨,采用正交设计法与效应面法,确定最佳提取工艺以最大程度的提高甘草酸提取率。结果表明,功率124 W、提取温度68℃、过氧化氢含量8.7%、提取时间2 h,二次提取后最大提取率为18.91%,可最大程度提高甘草酸收率,该工艺可有效提升甘草酸收率。

The hydrogen peroxide-ultrasonic was used to extract glycyrrhizic acid from Xinjiang wild glycyrrhiza as the research material.During the extraction peroxy acid system was be formed by adding hydrogen peroxide and acetic acid,and its degraded lignin with influence of ultrasonic,so the resistance of the mass transfer process reduced.The amount of hydrogen peroxide,ultrasonic time,ultrasonic temperature and ultrasonic power in the extraction process were discussed by using orthogonal design and response surface methodology to determine the best extraction process.The optimal extraction process condition was power 124 W,temperature 68℃,hydrogen peroxide content 8.7%,and extraction time 2 h,which had the maximum extraction rate of 18.91%after the second extraction.It could improve the glycyrrhizic acid’s extraction most.