星点设计-效应面法优化川麦冬多糖的提取工艺

星点设计—效应面法优选川麦冬多糖的提取工艺。以料液比、提取时间、提取温度为自变量,以川麦冬多糖提取率为因变量,通过对自变量各水平的二项式拟合,用效应面法选取最佳工艺,并进行预测分析。确定的最佳工艺料液比1∶35、温度75℃、提取2h,提取次数1次。提取预测值与验证值偏差为2.04%。二项式拟合复相关系数平方R2=0.9627。结论:采用星点设计-效应面法优化川麦冬的多糖提取工艺具有方法简便,精密度高,可预测性较好的优点。

Optimization of refluxextraction process of total flavonoids from ophiopogonis radix by central composite design-response surface methodology

Objective:To optimize the extraction process of polysaccharide from ophiopogonis radix by central composite design-response surface method.Method:Independent variables were:solvent ratio,extraction temperature and extraction time;dependent variables was the extraction rate of polysaccharidein ophiopogonis radix.Non-linear mathematical model was used to estimate relationship between independent and dependent variables.Response surface methodology was used to optimize the extraction process.Predictions were given by comparing the observed and predicted values.Result:Optimal conditions of extraction process wereas following:refluxed once at 75℃ with 35 ratio of water for 2hours.The bias between observed and predicted values of extraction quantity was 2.04%.Regression coefficients of binomial fitting complex model was as high as 0.9627.Conclusion:The optimum model is simple,precise and highly predictive.