利用响应面分析法优化香薷中挥发油提取工艺  

Optimization of Extraction Conditions of Essential Oil from Herba Moslae by Using Response Surface Methodology

作　　者：杨美艳[1] 聂少平[1] 李景恩[1] 李昌[1] 谢明勇[1] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047

出　　处：《食品科学》2008年第9期222-225,共4页Food Science

基　　金：教育部"长江学者和创新团队发展计划"项目(IRT0540)

摘　　要：本研究在单因素试验的基础上,利用二次回归正交旋转组合设计及响应面分析法优化了香薷中挥发油的水蒸汽法提取工艺,建立了加水质量倍数、浸泡时间、蒸馏时间与挥发油提取率之间的数学模型,确定了香薷中挥发油提取的最佳工艺条件,即加入11.6倍的水,浸泡73min,然后蒸馏提取301min,在此条件下提取,挥发油得率为1.70%±0.03%(n=3)。On the basis of single-factor test, the conditions by steam distillation for the extraction of essential oil from Herba Moslae were optimized through central composite rotatable design （CCRD） and response surface methodology （RSM）. The mathematical regression model was established about the dependent variable （the extraction rate of essential oil） and indepen- dent variables （ ratio of liquid to solid, soaking time and distillation time）. According to this model, the optimum extraction conditions are determined liquid to solid ratio 11.6, soaking time 73 rain and distillation time 301 min. The response value （the extraction rate of essential oil ）to these optimum values is 1.70%± 0.03% （n=3）.

关 键 词：香薷 挥发油 提取 响应面分析法 

分 类 号：R248.2[医药卫生—中医临床基础]