响应曲面法优化五味子多糖的热水提取工艺  

Optimization of Hot Water Extraction Process for Polysaccharides from Schisandra chinensis Using Response Surface Methodology

作　　者：谢佳玟 顾涵宇 孔奕丹 孙涵 王恬 沈正圆 王石磊 

机构地区：[1]浙江树人学院生物与环境工程学院,浙江 杭州

出　　处：《生物医学》2024年第2期313-322,共10页Hans Journal of Biomedicine

摘　　要：本研究以干燥的五味子果实为材料,通过单因素试验、Box-Behnken中心组合试验和响应面分析法,对热水浸提法提取五味子多糖的工艺进行了系统研究。我们重点考察了料液比、提取时间、提取温度和提取溶剂pH值对五味子多糖提取得率的影响,并确定了最佳的提取工艺条件为料液比为1:30 (g/mL),提取温度90℃,提取时间160 min,提取溶剂pH值为7。在这些最优工艺条件下,五味子多糖的提取得率达到了6.94%,提取效率较高。This study investigated the extraction process of polysaccharides from dried Schisandra chinensis fruits using single-factor experiments, Box-Behnken central composite experiments, and response surface analysis. We focused on examining the effects of liquid-to-material ratio, extraction time, extraction temperature, and solvent pH on the extraction rate of polysaccharides from Schisandra chinensis. The optimal extraction conditions were determined to be a liquid-to-material ratio of 1:30 (g/mL), an extraction temperature of 90˚C, an extraction time of 160 minutes, and a solvent pH of 7. Under these optimal conditions, the extraction rate of polysaccharides from Schisandra chinensis reached 6.94%, indicating a high extraction efficiency.

关 键 词：五味子 多糖 提取工艺 响应曲面法 

分 类 号：R28[医药卫生—中药学]