甘草质量标志物成分的提取工艺研究
Study on Extraction Process of Licorice Quality Marker Components
罗西亚 1任维 1刘耀 2郭玲 2徐剑 2张永萍2
作者信息
- 1. 贵州中医药大学药学院,贵州贵阳 550025
- 2. 贵州中医药大学药学院,贵州贵阳 550025;国家苗药工程技术研究中心,贵州贵阳 550025;贵州中药炮制与制剂工程技术研究中心,贵州贵阳 550025
- 折叠
摘要
目的 优化热回流法提取甘草5个质量标志物的提取工艺.方法 以5个质量标志物提取率总和为指标,考察乙醇浓度、提取温度、提取时间、料液比及提取次数对提取率的影响,选择影响显著的因素进行响应面试验优化提取工艺,在最佳提取工艺基础上结合实际生产优化第2次提取的料液比及时间.结果 乙醇浓度、提取温度及提取时间对提取率影响显著,最佳提取工艺为:第1次提取按料液比1∶12(g/mL)加入60％乙醇92 ℃水浴提取3 h;第2次提取不改变乙醇浓度及提取温度,只需1∶6(g/mL)的料液比提取2h即可达到1∶12(g/mL)提取3h的效果.结论 优化的提取工艺稳定可行、科学合理,为甘草质量标志物成分的提取研究提供理论依据.
Abstract
Objective To optimize the extraction process of 5 quality marker components of licorice by thermal reflux.Methods Taking the sum of 5 quality marker extraction rates as an index,investigate the effects of ethanol concentration,extraction temperature,extraction time,material-liquid ratio and extraction times on the extraction rate.The factors with significant influence were selected for the Response surface test to optimize the extraction process,and the material-liquid ratio and time of the second extraction were optimized based on the actual production on the basis of the best extraction process.Results Ethanol concentration,extraction temperature and extraction time had significant effects on the extraction rate.The best extraction process was the first extraction:60％ethanol was added at 1∶12(g/mL)to a 92 ℃ water bath for 3 h,and the second extraction:without changing the ethanol concentration and extraction temperature,only 1∶6(g/mL)material-liquid ratio extracted for 2 h could achieve the effect of 1∶12(g/mL)extracted for 3 h.Conclusion The optimized extraction process is stable,feasible and scientifically reasonable,which provides a theoretical basis for the extraction of licorice as a Q-Marker component of licorice.
关键词
薄甘草/响应面法/质量标志物/提取工艺Key words
Licorice/response surface method/quality marker/extraction process引用本文复制引用
基金项目
国家苗药工程技术研究中心能力提升(黔科合中引地[2023]006)
贵州省高等学校中药民族药(苗药)新剂型新制剂工程研究中心(黔教技[2022]022)
出版年
2024
NETL
NSTL
万方数据