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目的:优选牡公散中蒲公英与煅牡蛎合提的最佳提取纯化工艺。方法:以浸膏得率及蒲公英中的有效抗菌成分咖啡酸的量为评价指标,采用正交试验法优选最佳提取工艺;以浸膏得率、咖啡酸的量为评价指标,采用单因素法,比较醇沉和壳聚糖纯化工艺,优选最佳纯化工艺。结果:最佳提取纯化工艺为加8倍水浸泡1.5 h,提取3次,每次1 h,将提取液浓缩至药液比为1∶2(g·ml-1),醇沉至含醇量为80%,4℃静置24 h。结论:该工艺简便可行、稳定性好,可为牡公散制剂工艺提供可靠的依据。
Objective: To optimize the extraction and purification of dandelion and calcined oyster from Mugongzhong. Methods: Taking the extraction yield and the effective antimicrobial ingredient caffeic acid in dandelion as the evaluation index, the orthogonal test was used to optimize the extraction process. Taking the extraction yield and the amount of caffeic acid as evaluation indexes, Method, compared alcohol precipitation and chitosan purification process, preferably the best purification process. Results: The best extraction and purification process was to add 8 times of water soak 1.5 h, extracted three times, each time 1 h, the extract was concentrated to a liquid ratio of 1: 2 (g · ml-1), alcohol precipitation to alcohol The amount of 80%, 4 ℃ stand 24 h. Conclusion: The process is simple and feasible, and good stability, which can provide a reliable basis for the preparation process of Mu Gong San.