首页|黄芪甘草汤中总多糖提取工艺优化

黄芪甘草汤中总多糖提取工艺优化

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目的 优化黄芪甘草汤中总多糖的提取工艺.方法 采用水提醇沉法提取多糖,以多糖得率为指标,通过单因素与正交实验法优化黄芪甘草汤中总多糖提取工艺.结果 黄芪甘草汤中总多糖最佳提取工艺条件为:提取温度为 80℃,料液比为 1:20(g:mL),脱脂时间为6h,提取时间为 1h,提取次数 3次.结论 最佳提取条件下总多糖平均得率为9.71%,验证结果显示,优化后的提取工艺具有较高的稳定性和重复性.
Optimization of extraction technology of total polysaccharides from Huangqi Gancao Tang
OBJECTIVE To optimize the extraction process of total polysaccharides from Huangqi Gancao Tang.METHODS The polysaccharide was extracted by water extraction and alcohol precipitation,and the extraction process of total polysaccharide in Huangqi Gancao Tang was optimized by single factor and orthogonal experiments.RESULTS The optimum extraction conditions of total polysaccharides in Huangqi Gancao Tang were as follows:extraction temperature was 80℃,the ratio of material to liquid was 1∶20(g∶mL),degreasing time was 6h,extraction time was 1h,and extraction for 3 times.CONCLUSION Under the optimum extraction conditions,the yield of total polysaccharides was 9.71%.The verification results show that the optimized extraction process has high stability and repeatability.

Huangqi Gancao Tangwater extraction and alcohol precipitationpolysaccharideextraction pro-cess

毛浩洋、董方昕、金可欣、李思明

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哈尔滨商业大学 药学院,黑龙江 哈尔滨 150076

黄芪甘草汤 水提醇沉法 多糖 提取工艺

黑龙江省自然科学基金优秀青年基金

YQ2021H002

2024

化学工程师
黑龙江省化工研究院

化学工程师

CSTPCD
影响因子:0.243
ISSN:1002-1124
年,卷(期):2024.(1)
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