Optimization of extraction process for Cinnamon gum by response surface methodology

The extracting process conditions of Cinnamon gum were investigated and optimized by using water as extracting agent under high temperature and high pressure. Based on the experiments of five single factors,particle size,pH,solid to liquid ratio,extraction temperature,extraction time,multivariate statistical regression model was established through the response surface methodology,and extraction conditions was observed by investigating the effects of four main factors as pH,solid to liquid ratio,extraction temperature,extraction time and their interaction on extraction quantity of Cinnamon gum. The results showed that the optimum extraction conditions of Cinnamon gum under high pressure were obtained:pH5.0,solid to liquid ratio 1:44 (g/mL),extraction temperature 125℃,extraction time 31 min,the extraction quantity of Cinnamon gum under such conditions was 186.5 mg/g which was in close agreement with the predicted extraction value of 187.1219 mg/g. The total sugar content in Cinnamon gum extract was 96.06%.It was feasible to optimize the extraction quantity of Cinnamon gum by this model.