雪灵芝总皂甙提取工艺及其数学模型研究  

Optimization of Extraction Technology of Total Saponins from Arenaria kansuensis Maxim by Mathematical Model

作　　者：许倩兮[1] 黄勇 彭光华[1] 

机构地区：[1]华中农业大学食品科技学院,湖北武汉430070 [2]武汉市标准化研究院,湖北武汉430015

出　　处：《食品科学》2009年第10期69-73,共5页Food Science

基　　金：湖北省自然科学基金项目(95J25)

摘　　要：运用统计分析方法,采用四元二次回归正交旋转组合设计进行雪灵芝总皂甙提取试验,选择提取时间(h)、提取温度(℃)、乙醇浓度(%)、料液比为调控因子,以雪灵芝总皂甙的提取率y为目标函数,建立数学模型,经微机仿真寻优,选择出对影响雪灵芝总皂甙的提取的四个因素的最佳范围为提取时间4.78～5.22h、提取温度77.91～82.78℃、乙醇浓度68.49%～73.3%(V/V)、料液比1:38.42～1:42.89(W/V)组合方案,并研究了各因素交互作用效应,为雪灵芝皂甙的提取提供科学依据。Using statistical analysis, four-element quadratic regression orthogonal rotation combination was designed for extraction experiment of total saponins from Arenaria kansuensis Maxim. A mathematical model was established, with extraction time, extract temperature, concentration of ethanol and solid-liquid rate as the adjusting factors and the yield of total saponins from Arenaria kansuensis Maxim （y） as the objective function. After the simulated optimization by computer, the optimum ranges of extraction time, extraction temperature, concentration of ethanol and solid-liquid ratio were determined as 4.78 to 5.22 h, 77.91 to 82.78℃, 68.49% to 73.3 % and 1：38.42 to 1：42.89, respectively. Furthermore, the interactions among various factors were also investigated. Altogether, the present study provided scientific basis for total saponins extraction from Arenaria kansuensis Maxim.

关 键 词：雪灵芝 总皂甙 提取工艺 数学模型 

分 类 号：TS201.21[轻工技术与工程—食品科学]