Optimization of the Extraction Process of Bi Xie Fen Qing Drink Using Ultrasound-Microwave Cooperation with Central Composite Design-Response Surface Method
10.11842/wst.2017.02.026
- VernacularTitle:星点设计-效应面法优化萆薢分清饮超声-微波协同提取工艺研究
- Author:
Yingjun YE
;
Zijin XU
;
Hui CHEN
;
Jianming LIU
;
Mochang QIU
- Keywords:
Bi Xie Fen Qing drink;
ultrasound-microwave cooperation;
central composite design;
extraction rate
- From:
World Science and Technology-Modernization of Traditional Chinese Medicine
2017;19(2):351-358
- CountryChina
- Language:Chinese
-
Abstract:
This study aimed at optimizing the extraction process of Bi Xie Fen Qing (BXFQ) drink using ultrasound-microwave cooperation with central composite design-response surface method in comparison with the traditional decoction process.Taking microwave frequency,amount of water,extraction time as the main detection factors,diosgenin,glycyrrhizic acid and the extract yield were tested as the evaluation indexes;and taking an integrated score as response value for response surface and contour,predictive analysis was carried out and the optimum extraction conditions were achieved.It was found that the optimum extraction process of BXFQ drink was identified:the microwave frequency was 434 W,water addition was 18.4 times,extraction time was 9.3 mins and the ultrasonic frequency was fixed at 50 W.Under the optimum process,the diosgenin extraction yield rate was 23.17％ (mg· g-1),extraction yield rate of glycyrrhizic acid was 0.64％ (g·g-1),and the extraction yield rate of extractum was 34.12％ (g·g-1).All the indexes were superior to those of the traditional method.It is concluded that the composite design-response surface method is suitable for the extraction optimization of BXFQ drink with favorable predictability of the mathematical model.The optimized ultrasoundmicrowave cooperation was easy to operate with high extraction efficiency.It is suitable for industrialized production with the provision of a scientific reference for the modern formulation development of BXFQ drink.
