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目的:比较不同方法对北五味子总木脂素提取的影响,优选最佳提取工艺方法。研究五味子木脂素抗微波辐射损伤作用。方法:以干燥北五味子果实为原料,分别采用传统加热回流法、超声提取法、微波提取法、微波—超声提取法提取北五味子总木脂素,对这四种提取方法分别进行正交试验分析,以确定最佳提取工艺。结果:通过结果比较分析,以微波提取工艺结果最佳,在微波提取功率为200W,乙醇体积分数为80%,提取时间为40min,料液比为1:12的提取条件下,北五味子总木脂素的产量达到了16.44mg/g,使得木脂素的提取产量较传统加热回流法、超声提取法、微波—超声提取法得到了显著的提高。
Objective: To compare the effects of different methods on the extraction of total lignans in Schisandra chinensis, and optimize the extraction process. To study the anti-microwave radiation injury effect of Schisandra chinesis. Methods: The dried Fructus Schisandrae fruits were used as raw materials to extract the total lignans of Schisandra sphenanthera by traditional heating reflux method, ultrasonic extraction method, microwave extraction method and microwave-ultrasonic extraction method. The four extraction methods were respectively analyzed by orthogonal experiment , To determine the best extraction process. Results: Through the comparison of the results, the microwave extraction process was the best. Under the conditions of microwave extraction power of 200W, ethanol volume fraction of 80%, extraction time of 40min and solid-liquid ratio of 1:12, The yield of lipids reached 16.44mg / g, making the yield of lignans increased significantly compared with the traditional heating reflux method, ultrasonic extraction and microwave-ultrasonic extraction.