CHI Cheng-deng, SHI Qing-liang, CHEN Zi-hong, CHEN Ji-cheng. Optimization of ultrasonic-assisted extraction of α-terthienyl[J]. Science and Technology of Food Industry, 2014, (22): 273-277. DOI: 10.13386/j.issn1002-0306.2014.22.051
Citation: CHI Cheng-deng, SHI Qing-liang, CHEN Zi-hong, CHEN Ji-cheng. Optimization of ultrasonic-assisted extraction of α-terthienyl[J]. Science and Technology of Food Industry, 2014, (22): 273-277. DOI: 10.13386/j.issn1002-0306.2014.22.051

Optimization of ultrasonic-assisted extraction of α-terthienyl

  • Objective:To optimize the ultrasonic-assisted extraction conditions of α-terthienyl in Radix Echinopsis by the response surface analysis methodology. Methods:The yield of α-terthienyl was selected as investigation index, choosing the power of ultrasonic, extraction temperature and extraction time as random factors, and three-factors-three-levels Box-Behnken central composition designed to investigate the effect on the yield ofα-terthienyl. Results:The optimal conditions were ultrasonic power of 350 W, extraction time of 42 min and extraction temperature of 41℃. Under these conditions, the predicted value of 86.5% was inosculated with the actual value of 85.1%. The relative error was only 1.6%. Conclusion:These methods were feasible for optimizing extraction processing and would efficiently improve the extractions of α-terthienyl in Radix Echinopsis.
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