牛蒡、大豆、大蒜提取物提取工艺的优化

为了优化植物提取物的提取工艺，采用水浸提的方法研究了牛蒡、大豆、大蒜提取物的提取工艺。选取固液比、提取温度、提取时间等3项考察因素，采用正交实验对提取条件进行优化。实验结果表明：影响提取率的主因素综合来说是提取温度。其中，对于牛蒡来说，最优的提取工艺为：固液比1：20（重量比），提取温度70℃，提取1小时。对于大豆来说，最优的提取工艺为：固液比1：10（重量比），提取温度70℃，提取1.5小时。对于大蒜来说，最优的提取工艺为：固液比1：20（重量比），提取温度90℃，提取2小时.

Study on Extraction Techniques of A rctium lappa,Giycine max(L)Merrill,Allium sativum

In order to obtain the optimum condition of plant extraction techniques,this paper studies the extraction techniques from A rctium lappa、Giycine max(L)Merrill、Allium sativum . The radio of raw material to water、extraction temperature and time were selected as three factors to design the orthogonal experament and the optimum condition of extraction techniques was obtained .The result showed that extraction temperature was the main factor .The optimum condition for the A rctium lappa extraction tecnique was as following :radio of raw material to water is 1:20,extraction temperature is 70℃,extraction time is 1 hour ; The optimum condition for the Giycine max(L)Merrill extraction tecnique was as following :radio of raw material to water is 1:10,extraction temperature is 70℃,extraction time is 1.5 hour ; The optimum condition for the Allium sativum extraction technique was as following :radio of raw material to water is 1:20,extraction temperature is 90℃,extraction time is 2 hour.