%0 Journal Article
%T 响应曲面法优化五味子多糖的热水提取工艺<br>Optimization of Hot Water Extraction Process for Polysaccharides from <i>Schisandra </i><i>chinensis</i> Using Response Surface Methodology
%A 谢佳玟
%A 顾涵宇
%A 孔奕丹
%A 孙涵
%A 王恬
%A 沈正圆
%A 王石磊
%J Hans Journal of Biomedicine
%P 313-322
%@ 2161-8984
%D 2024
%I Hans Publishing
%R 10.12677/hjbm.2024.142035
%X 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。<br />
This study investigated the extraction process of polysaccharides from dried <i>Schisandra chinensis</i> 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 <i>Schisandra chinensis</i>. 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 <i>Schisandra chinensis</i> reached 6.94%, indicating a high extraction efficiency.
%K 五味子，多糖，提取工艺，响应曲面法<br><i>Schisandra </i><i>chinensis</i>
%K Polysaccharides
%K Extraction Process
%K Response Surface Methodology
%U http://www.hanspub.org/journal/PaperInformation.aspx?PaperID=85635