星点设计--响应面法优化花椒中主要酰胺类成分提取工艺研究

Optimization of extraction technology of main amide components in Sichuan pepper by central composite design-response surface method

目的:优选花椒中主要酰胺成分的提取工艺。方法:采用星点设计-响应面(CCD-RSM)实验,采用超声辅助溶剂提取法,以其主要成分羟基-α-山椒素(HAS),羟基-β-山椒素(HBS)的总提取率为评价指标,优化提取工艺。结果:确定最佳提取工艺参数为料液比29:1 mL/g,提取时间65 min,提取温度33℃。结论:CCD-RSM优化花椒酰胺的超声醇提工艺,实际值与预测值吻合度高,预测性良好,是可行的,为花椒酰胺的提取及其相关制剂的制备提供理论支持与技术参考。

Objective:The extraction technology of main amide in Sichuan pepper was optimized.Method:Based on central composite design-response surface method(ccd-rsm),the extraction technology was optimized with the total extraction rates of its main components,hydroxy-α-shanjiao(HAS)and hydroxy-β-shanjiao(HBS),as evaluation indexs.Result:The optimal extraction process parameters were as follows:material-liquid ratio(29:1ml/g),extraction time(65 min)and extraction temperature(33℃).Conclusion:The ultrasonic extraction technology of amide in Sichuan pepper is optimized by CCD-RSM,and the actual value is in good agreement with the predicted value.The prediction is good which indicates that the extraciotn method is feasible.The results provide theoretical support and technical reference for the extraction of amide in Sichuan pepper and the preparation of its related preparations.