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目的:优选牛蒡甘草汤的最佳提取工艺条件。方法:以牛蒡苷含量和干膏得率的综合评分为指标,采用L9(34)正交设计法,对影响其提取率的重要因素(A)加水量、(B)煎煮时间、(C)煎煮次数进行优选。采用HPLC测定牛蒡苷的含量,Hypersil-Keystone C18色谱柱,流动相甲醇-水(43∶57),检测波长280 nm。结果:优选的最佳水提工艺条件为8倍量水,煎煮3次,每次2 h。验证试验显示牛蒡苷质量分数为20.69%,干膏得率为24.37%。结论:优选出的牛蒡甘草汤水提取工艺稳定可行。
Objective: To optimize the extraction process of burdock licorice soup. Methods: Based on the comprehensive evaluation of the content of arctiin and the dry extract, the orthogonal design method of L9 (34) was used to evaluate the factors that affect the extraction rate: (A) water addition, (B) boiling time, ) The number of boiling is preferred. The content of arctiin was determined by HPLC. Hypersil-Keystone C18 column was used with the mobile phase methanol-water (43:57) and the detection wavelength was 280 nm. Results: The optimum conditions for the optimal water extraction process is 8 times the amount of water, boiling 3 times, 2 h each. The validation test showed that the content of arctiin was 20.69% and the dry extract yield was 24.37%. Conclusion: The optimal extraction process of burdock licorice soup is stable and feasible.