响应曲面法优化五味子多糖的热水提取工艺

Optimization of Hot Water Extraction Process for Polysaccharides from Schisandra chinensis Using Response Surface Methodology

本研究以干燥的五味子果实为材料,通过单因素试验、Box-Behnken中心组合试验和响应面分析法,对热水浸提法提取五味子多糖的工艺进行了系统研究。我们重点考察了料液比、提取时间、提取温度和提取溶剂pH值对五味子多糖提取得率的影响,并确定了最佳的提取工艺条件为料液比为1:30 (g/mL),提取温度90℃,提取时间160 min,提取溶剂pH值为7。在这些最优工艺条件下,五味子多糖的提取得率达到了6.94%,提取效率较高。

This study investigated the extraction process of polysaccharides from dried Schisandra chinensis fruits using single-factor experiments, Box-Behnken central composite experiments, and response surface analysis. We focused on examining the effects of liquid-to-material ratio, extraction time, extraction temperature, and solvent pH on the extraction rate of polysaccharides from Schisandra chinensis. The optimal extraction conditions were determined to be a liquid-to-material ratio of 1:30 (g/mL), an extraction temperature of 90˚C, an extraction time of 160 minutes, and a solvent pH of 7. Under these optimal conditions, the extraction rate of polysaccharides from Schisandra chinensis reached 6.94%, indicating a high extraction efficiency.