XU Hong-yun, WANG Zhan-bin. Optimization of the extraction technology of the triterpenoid from inonotus hispidus by response surface[J]. Science and Technology of Food Industry, 2013, (23): 228-232. DOI: 10.13386/j.issn1002-0306.2013.23.031
Citation: XU Hong-yun, WANG Zhan-bin. Optimization of the extraction technology of the triterpenoid from inonotus hispidus by response surface[J]. Science and Technology of Food Industry, 2013, (23): 228-232. DOI: 10.13386/j.issn1002-0306.2013.23.031

Optimization of the extraction technology of the triterpenoid from inonotus hispidus by response surface

  • In order to improve the extraction yield of triterpenoid from inonotus hispidus, the extraction technology of 4 main factors (ethanol concentration, temperature, solid-to-liquid ratio and time) were optimized based on single factor.Then the effects of the 4 factors and their interactions on triterpenoid extraction yield were studied by response surface.The most important factor influencing the extraction yield was ethanol concentration, followed by temperature, solid-to-liquid and extraction time.The interaction of extraction temperature and time had significant role in extraction yield of triterpenoid from inonotus hispidus.And quadratic regression equation was simulated, and the best extraction parameters were:ethanol concentration 73%, extraction temperature 67℃, solid- to- liquid ratio 1∶53.0, extraction time5.25h, and the extraction yield reached 4.59%.
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