摘要
目的:优化溪黄草中咖啡酸与迷迭香酸的超声提取工艺。方法:采用HPLC测定溪黄草中咖啡酸与迷迭香酸含量,以咖啡酸与迷迭香酸提取率为指标,在单因素试验基础上,通过L9(34)正交试验考察提取溶剂、料液比、提取时间对工艺的影响。结果:最佳提取工艺条件为加20倍量30%乙醇超声提取40 min。结论:优选的工艺简单、经济、提取率高,可为中药溪黄草的开发利用提供参考。
Objective： To optimize ultrasonic extraction technology of caffeic acid and rosmarinic acid from Isodon lophanthoides.Method： A HPLC method was established to determine the content of caffeic acid and rosmarinic acid in I.lophanthoides.With yield of caffeic acid and rosmarinic acid as indexes,based on single factor test,extraction technology was optimized by L9（34） orthogonal test by screening extraction solvent,material-liquid radio,extraction time as factors.Result： Optimal ultrasonic extraction conditions were as follows： extracted 40 min with 20 times the amount of 30% ethanol.Conclusion： This optimized extraction technology was simple and economical with high extraction rate,it could provide a reference for development and utilization of I.lophanthoides.
出处
《中国实验方剂学杂志》
CAS
北大核心
2013年第12期12-14,共3页
Chinese Journal of Experimental Traditional Medical Formulae
基金
国家"十二五"科技支撑计划项目(2012BAI29B00)
关键词
溪黄草
咖啡酸
迷迭香酸
正交试验
超声提取
HPLC
Isodon lophanthoides
caffeic acid
rosmarinic acid
orthogonal test
ultrasonic extraction
HPLC
