摘要
目的:优化牛蒡根总黄酮的超声提取工艺。方法:以总黄酮提取率为指标,采用单因素考察乙醇体积分数、料液比、粉碎粒度、提取次数、超声时间、温度及功率对牛蒡根总黄酮提取工艺的影响;选取乙醇体积分数、提取时间、超声功率及粉碎粒度为考察因素,通过正交试验法优化牛蒡根总黄酮超声提取条件,并使用SPSS软件对试验数据进行统计分析。结果:乙醇体积分数、超声时间、超声功率和粉碎粒度是影响牛蒡根总黄酮提取效果的主要因素。优选的提取工艺为牛蒡根最粗粉加20倍量60%乙醇提取3次,每次40 min,超声功率60 W,温度60℃。结论:优选的提取工艺稳定可行,可推广于大生产应用。
Objective： To optimize extraction technology of total flavonoicl from root of Arctium lappa. Method： With extraction rate as index, effect of different factors on extraction technology was investigated by single factor test, including the concentration of ethanol, solid-liquid ratio, crush size, extraction times, ultrasonic time, temperature and power; Orthogonal test was use to optimize ultrasonic extraction conditions of total flavonoid from root of A. lappa with extraction time, ethanol concentration, ultrasonic power and crush size as factors, and test data was statistical analysing by SPSS software. Result： Ethanol concentration, ultrasonic time, ultrasonic power and crush size were main factors, which influencing extraction effect of total flavonoid. Optimum extraction technology was as follows ： crush size of A. lappa root of the most coarse powder, extracted 3 times with 20 the amount of 60% ethanol at 60℃, 40 min each time, ultrasonic power 60 W. Conclusion： Optimized extraction technology was stable and feasible, it could be suitable in industrial production.
出处
《中国实验方剂学杂志》
CAS
北大核心
2013年第2期43-45,共3页
Chinese Journal of Experimental Traditional Medical Formulae
关键词
牛蒡根
总黄酮
超声提取
root of Arctium lappa
total flavonoid
ultrasonic extraction
