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当前位置: 首页 > 文章 > 超高压提取甘草酸的工艺研究 食品科学 2009,30 (18) 75-79
Position: Home > Articles > Ultra High Pressure-assisted Extraction of Glycyrrhizic Acid from Glycyrrhiza uralensis Roots FOOD SCIENCE 2009,30 (18) 75-79

超高压提取甘草酸的工艺研究

作  者：
张峻松;张常记;潘存宽;王修铭;毛多斌;杨公明
单  位：
郑州轻工业学院食品与生物工程学院;红云红河集团新疆卷烟厂
关键词：
甘草;甘草酸;超高压提取;响应面分析法
摘  要：
对常温下超高压提取甘草中甘草酸的工艺进行探讨。以甘草酸提取率为评价指标,考察提取时间、乙醇体积分数、液固比和超高压力对甘草酸提取率的影响。通过单因素试验和响应面分析法确定最佳工艺条件:提取时间15min,乙醇体积分数49.50%,液固比13:1,提取压力382MPa,甘草酸提取率的最大预测值为14.61%。按最佳工艺验证试验5次,甘草酸平均提取率为14.67%,相对标准偏差(RSD)为0.29%(n=5)。
译  名：
Ultra High Pressure-assisted Extraction of Glycyrrhizic Acid from Glycyrrhiza uralensis Roots
作  者：
ZHANG Jun-song1,ZHANG Chang-ji1,PAN Cun-kuan1,2,WANG Xiu-ming2,MAO Duo-bin1,YANG Gong-ming1 (1. College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China; 2. Xinjiang Cigarette Factory, Hongyun and Honghe Group, Kuitun 833200, China)
关键词：
Glycyrrhiza uralensis;glycyrrhizic acid;ultra high pressure-assisted extraction;response surface methodology
摘  要：
Ultra high pressure treatment was used to assist the ethanol extraction of glycyrrhizic acid from Glycyrrhiza uralensis roots at normal temperature. The effects of extraction time, ethanol concentration, pressure and liquid/solid ratio on extraction yield of glycyrrhizic acid were analyzed using single-factor experiments. Response surface methodology (RSM) based on a three-level, three-variable central composite rotatable design (CCRD) was employed to optimize three crucial variables except extraction time. The optimum extraction conditions were determined as follows: ethanol concentration 49.50%, liquid/solid ratio 13:1, extraction pressure 382 MPa for an extraction duration of 15 min. Under the optimized conditions, a extraction yield of glycyrrhizic acid of 14.61% was predicted, and the average value of 5 repeated experiments was14.67 %, with a relative standard deviation of 0.29 %.

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