响应面法优化八角茴香中莽草酸的微波提取  

Optimization of Microwave-assisted Extraction Technology of Shikimic Acid from Illicium Verum Hook.f.by Response Surface Analysis

作　　者：侯韬[1] 朱沛沛[1] 李涛涛[1] 林书育[1] 张婕[1] 

机构地区：[1]陕西理工学院化学与环境科学学院,陕西汉中723001

出　　处：《中国调味品》2014年第1期4-8,17,共6页China Condiment

摘　　要：为了优化八角茴香中莽草酸的微波辅助提取工艺,在单因素的基础上,选取微波时间、微波功率和料液比为影响因子,莽草酸提取率作为响应值,采用Box-Behnken中心组合进行3因素3水平的优化实验,实验回归分析结果表明微波辅助提取莽草酸的最佳工艺条件为八角茴香粉末60目,微波功率430W,微波时间9min,料液比1∶28g/mL,在此条件下,八角茴香中莽草酸的提取率为6.3647%。In order to optimize the microwave-assisted extraction technology of shikimic acid from lllicium Verum Hook. f. , the optimum extraction conditions of shikimic acid from Illicium Verum Hook. f. by Box-Behnken central combination design with three factors and three levels based on the results of single-factor test are determined. The microwave time, microwave temperature and ratio of material to ethanol are as the influence factors and the extraction ratio of shikimic acid is as the response value. The results show that the optimum extraction conditions are： granularity of 60 meshes, microwave power of 430 W, microwave treatment time of 9min, ratio of solid to solvent of 1 ： 28 g/ mL. The extraction rate of shikimic acid from Illicium Verum Hook. f. reaches 6. 3647% under the optimum extraction conditions.

关 键 词：响应面法 八角茴香 莽草酸 微波提取 优化 

分 类 号：TS264.2[轻工技术与工程—发酵工程]