星点设计-效应面法优化扛板归多糖超声辅助提取工艺  

Optimization of Ultrasound-Assisted Extraction of Polysaccharides from Polygonum perfoliatum L.by Central Composite Design-Response Surface Methodology

作　　者：闭爱艳 韦啟球[2] 裴世成[2] 刘雪萍[2] 黄兴振[1] BI Aiyan;WEI Qiqiu;PEI Shicheng;LIU Xueping;HUANG Xingzhen(College of Pharmacy,Guangxi Medical University,Nanning 530021;Health Science Center,Guangxi University of Science and Technology,Liuzhou 545005)

机构地区：[1]广西医科大学药学院,南宁530021 [2]广西科技大学医学部,柳州545005

出　　处：《食品工业》2024年第4期47-52,共6页The Food Industry

摘　　要：研究超声辅助提取扛板归多糖的最佳工艺。在单因素试验基础上,运用三因素五水平的星点设计-效应面分析法研究超声时间、液料比值和提取温度对扛板归多糖提取率的影响,优选超声辅助提取扛板归多糖的最佳工艺。结果表明,超声辅助提取扛板归多糖的最佳工艺为超声时间30 min,液料比值37 mL/g,65℃超声提取2次。扛板归多糖提取率为5.38%(S_(RSD)=0.53%),理论预测值与实际测得值基本相符。优选出的工艺提取率高、稳定、可行。To investigate the optimal process for the ultrasonic-assisted extraction of polysaccharides from Polygonum perfoliatum L.,using a single-factor experimental design as the basis,a three-factor five-level central composite design(CCD)-response surface methodology(RSM)method was employed to study the effects of ultrasonic time,liquid-to-material ratio and extraction temperature on the extraction yield of polysaccharides.The optimal process for ultrasonic-assisted extraction of polysaccharides was determined based on the results.The study revealed that the optimal process for ultrasonic-assisted extraction of polysaccharides involved an ultrasonic time of 30 min,a liquid-to-material ratio value of 37 mL/g,2 cycles of ultrasonic extraction at 65℃,resulting in a polysaccharide extraction yield of 5.38%(S_(RSD)=0.53%).The theoretical prediction values closely matched the experimental results.The optimized extraction process exhibited high extraction yield,stability,and feasibility.

关 键 词：扛板归 多糖 超声辅助提取 星点设计-效应面法 

分 类 号：R284.2[医药卫生—中药学]