中心组合设计-响应面分析法优化莽吉柿果皮中总氧杂蒽酮的超声提取工艺  

Optimization of Ultrasonic-Assisted Extraction of Total Xanthones from Mangosteen(Garcinia mangostana L.) Pericarp by Central Composite Design Coupled with Response Surface Analysis

作　　者：赵岩[1] 蔡恩博[1] 唐强[1] 李哲[1] 张燕娣[1] 张连学[1] 

机构地区：[1]吉林农业大学中药材学院,吉林长春130118

出　　处：《食品科学》2012年第22期17-21,共5页Food Science

基　　金：国家自然科学基金青年科学基金项目(31000154);吉林省教育厅"十二五"科学技术研究项目(2011-36)

摘　　要：采用中心组合设计方法优化莽吉柿果皮中总氧杂蒽酮的提取工艺,研究乙醇体积分数、超声时间、液固比及其交互作用对总氧杂蒽酮提取率的影响。应用SAS软件和响应面分析相结合的方法,模拟得到回归方程的预测模型和可信度,并通过岭脊分析得到最佳的提取条件为乙醇体积分数90.9%、超声时间73.8min、液固比17.1:1(mL/g)。该条件下提取率为7.73%。A central composite design（CCD） was used to optimize the ultrasonic-assisted extraction of total xanthones from mangosteen pericarp.The effects of ethanol concentration,ultrasonication time and solvent-to-solid ratio as well as their interactions on the extraction rate of total xanthones were investigated.A predictive regression model was developed using the SAS software by response surface analysis and its reliability was validated.The optimal extraction conditions were 90.9% of ethanol concentration,17.1：1（mL/g） of solvent-to-solid ratio and 73.8 min of ultrasonication time as determined by ridge analysis,resulting in an average actual yield of total xanthones of 7.73%（n = 3）.

关 键 词：莽吉柿 氧杂蒽酮 提取工艺 中心组合设计 响应面分析 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]