Optimization of Extraction Process of Water SoIubIe Content from GIycyrrhiza by Response Surface MethodoIogy
Author(s): DOU Kang-ning, WANG Fei, LI Yu-lan, XIAO Huan-huan, TAN Wen-yan
Pages: 21-25
Year: 2015 Issue: 8
Journal: China Condiment
Keyword: glycyrrhiza; condiment; extraction; response surface methodology;
Abstract: Glycyrrhiza is a kind of resource using as both medicine and food,and its extract is extensively applied in the condiment.In this paper,the extraction process of water soluble from glycyrrhiza is optimized by single factor experiment and response surface methodology. The experimental results show that the optimum condition for extracting the water soluble from glycyrrhiza by water is determined as follows:the extraction time is 120.0 min,the temperature is 99.1 ℃,and the concentration is 4.0%.Under the experimental conditions,the extraction yield of water soluble is 41 .8%.The extraction time,temperature,concentration and interaction of extraction time and temperature have significant effect on the extraction yield of water soluble from glycyrrhiza.
Pages: 21-25
Year: 2015 Issue: 8
Journal: China Condiment
Keyword: glycyrrhiza; condiment; extraction; response surface methodology;
Abstract: Glycyrrhiza is a kind of resource using as both medicine and food,and its extract is extensively applied in the condiment.In this paper,the extraction process of water soluble from glycyrrhiza is optimized by single factor experiment and response surface methodology. The experimental results show that the optimum condition for extracting the water soluble from glycyrrhiza by water is determined as follows:the extraction time is 120.0 min,the temperature is 99.1 ℃,and the concentration is 4.0%.Under the experimental conditions,the extraction yield of water soluble is 41 .8%.The extraction time,temperature,concentration and interaction of extraction time and temperature have significant effect on the extraction yield of water soluble from glycyrrhiza.
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