五味子果籽中木脂素与原花青素的RCO辅助优化提取的研究

研究旨在采用随机质心映射法(Random-Centroid Optimization,RCO)对五味子果籽中木脂素与原花青素进行辅助优化提取。以总木脂素含量、总原花青素含量、DPPH自由基清除率以及得率等4个指标作为提取目标,从提取液乙醇溶液中乙醇的浓度、溶液的pH、提取的液料比以及提取时间等4个影响因素考察最佳提取条件。结果显示,以总木脂素含量为提取目标的最佳提取条件为:乙醇溶液中乙醇的浓度为75%、溶液的pH为4.8、提取的液料比为9:1、时间为4.0h,其中乙醇溶液中乙醇的浓度对总木脂素含量的影响最为显著;以总原花青素含量为提取目标的最佳提取条件为:乙醇溶液中乙醇的浓度为65%、溶液的pH为5.2、提取的液料比为9:1、时间为8.0h,其中溶液的pH对总原花青素含量的影响最为显著。以总木脂素和总花青素含量为提取目标得到的提取物具有较强的抗氧化性。

Extraction optimization of lignans and procyanidins from Schisandra chinensis seed using random-centroid optimization methodology

The extraction optimization of lignans and procyanidins from Schisandra chinensis seed has been investigated in this study. The extraction process of lignans and procyanidins from Schisandra chinensis seed was optimized using random-centroid optimization(RCO) methodology. Four factors including ethanol concentration, liquid and solid ratio, initial pH and extraction time, and four extraction targets of lignans content, procyanidins content, DPPH free radical scavenging and extract yield were considered in the RCO program. Four sets of optimum proposed factor values were obtained corresponding to four extraction targets, respectively. The sets of optimum extraction factors for lignans were: ethanol 75%, liquid and solid ratio 9, initial pH 4.8, extraction time 4.0 h; for procyanidins: ethanol 65%, liquid and solid ratio 9, initial pH 5.2, extraction time 8.0 h. The ethanol percentage, initial pH andextraction time were important factors in lignans and procyanidins extraction process. The obtained extracts had strong antioxidant activity.