摘要
研究光果甘草中光甘草定的提取工艺。在单因素实验的基础上,以100%工业甲醇为提取溶剂,选定料液比、提取时间和提取温度3个因素的3个水平进行中心组合实验,建立光甘草定得率和纯度的二次回归方程,其决定系数分别为98.08%和91.21%。通过响应面及岭嵴分析得到优化的提取工艺条件是:料液比1:38.5g/mL、提取时间64min、提取温度50.4℃,在该条件下光甘草定得率预测值为0.52%,验证值为0.51%。
A three-level Box-Behnken design, combined with the canonical and ridge analyses, was employed to optimise the process parameters for glabridin extraction from the Glycyrrhiza glabra L. one of the most valued traditional Chinese medicines. The critical factors selected for the investigation were methanol/solid ratio, duration of time and extraction temperature. The experimental results were fitted with a second-order polynomial equation by a multiple regression analysis and more than 98.08% and 91.21% of the variation could be predicted by the yield and the purity of glabridin models. The canonical analysis of surface responses revealed that the three eigenvalues had different signs, indicating a saddle stationary surface. The optimal conditions for extraction of glabridin from the Glycyrrhiza glabra L. were determined, using the ridge analysis, as extraction time, 64 min; extraction temperature, 50.4 ℃; at methanol/solid ratio of 1：38.5 g/mL. Under these conditions, the highest yield of glabridin reached with estimated value and verified value being of 0.52% and 0.51%.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2012年第4期72-76,共5页
Journal of Chinese Institute Of Food Science and Technology
关键词
光果甘草
光甘草定
提取
响应面分析
岭嵴分析
Glycyrrhiza glabra L.
glabridin
extraction
response surface analysis
ridge analysis
