【摘要】 目的 采用响应面法优化五味子藤茎木脂素超声提取工艺。方法 以采用层次分析-熵权法计算的7种木脂素含量的综合评分为指标,以液料比、乙醇体积分数、超声时间3个因素进行单因素实验,结合响应面设计优化五味子藤茎木脂素的超声提取工艺,并考察提取液的抗氧化活性。结果 响应面优化结果显示,液料比、乙醇体积分数、超声时间对木脂素综合评分均有显著的影响(P<0.05),影响强度依次为:乙醇体积分数>液料比>超声时间。五味子藤茎木脂素的最佳提取工艺为:液料比20 (mL/g)、乙醇体积分数75%、提取时间40 min,在此条件下的综合评分为99.21,与模型预测数值相差较小,提取液具有较好的抗氧化作用。结论 在最优条件下,五味子藤茎木脂素提取率较高且具有抗氧化药理活性。更多还原

【Abstract】 Objective To optimize the ultrasonic extraction process of lignans from Schisandra chinensis vine stem using response surface methodology. Methods The comprehensive score of 7 kinds of lignans content calculated by the analytic hierarchy process and entropy weight method was used as the index. Single-factor experiment was conducted with 3 factors, including liquid-to-material ratio, the volume fraction of ethanol, and ultrasonic time. The response surface design was used to optimize the ultrasonic extraction process of lignans from the vine stem, and the antioxidant activity of the extract was investigated. Results The response surface optimization results showed that the liquid-to-material ratio, volume fraction of ethanol, and ultrasonic time had significant effects on the comprehensive score of lignans(P<0.05), and the strength of influence was in the following order: Ethanol volume fraction>liquid-to-material ratio>ultrasonic time. The optimal extraction process of lignans from stems of Schisandra chinensis was as follows: Liquid-solid ratio of 20(mL/g), ethanol volume fraction of 75%, extraction time of 40 min. Under these conditions, the comprehensive score was 99.21, which was little different from the predicted value of the model, and the extract had a good antioxidant effect. Conclusion Under the optimal conditions, the extraction rate of lignans from the vine stem of Schisandra chinensis is high and has antioxidant activity.更多还原