论文部分内容阅读
目的:优化莽吉柿果皮中α-mangostin的提取工艺。方法:采用中心组合设计方法,研究乙醇浓度、超声时间、液固比及其交互作用对α-mangostin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。结果:最佳提取条件为:乙醇浓度67.8%、超声提取时间85.9 min、液固比24.2 mL/g。该条件下提取率为5.53%。结论:本研究为工业化提取α-mangostin提供了有效方法。
Objective: To optimize the extraction process of α-mangostin in Mangosteen peel. Methods: Central composite design method was used to study the effect of ethanol concentration, ultrasonic time, liquid-solid ratio and their interaction on the extraction rate of α-mangostin. By using SAS software and response surface analysis, the prediction model and reliability of regression equation are simulated and the optimal extraction conditions are obtained by ridge ridge analysis. Results: The optimum extraction conditions were: ethanol concentration 67.8%, ultrasonic extraction time 85.9 min, liquid-solid ratio 24.2 mL / g. The extraction rate under this condition was 5.53%. Conclusion: This study provides an effective method for the industrial extraction of α-mangostin.