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目的:优选加味桂枝茯苓汤的提取工艺。方法:以咖啡酸、连翘苷、连翘酯苷A和芍药苷提取量的综合评分为指标,采用正交试验考察加水量、提取次数及时间对加味桂枝茯苓汤提取工艺的影响。采用HPLC测定咖啡酸、连翘苷、连翘酯苷A和芍药苷含量,检测波长分别为323,277,330,230 nm。结果:最佳提取工艺为加8倍量水煎煮3次,每次2 h;咖啡酸、连翘苷、连翘酯苷A和芍药苷提取量分别为1.04,7.80,12.37,35.33 mg·g-1。结论:采用多指标综合评分法优选的提取工艺科学合理。
Objective: To optimize flavored Guizhi Poria Decoction extraction process. Methods: Taking the comprehensive score of caffeic acid, forsythin, forsythoside A and paeoniflorin as indexes, the effects of water addition, extraction times and time on the extraction of flavored Guizhi Fuling decoction were studied by orthogonal test. The contents of caffeic acid, forsythin, forsythoside A and paeoniflorin were determined by HPLC. The detection wavelength was 323,277,330,230 nm respectively. Results: The best extraction process was adding 8 times amount of water and boiling for 3 times, each time being 2 hours. The extraction rates of caffeic acid, forsythin, forsythiaside A and paeoniflorin were 1.04, 7.80, 12.37 and 35.33 mg · g-1. Conclusion: The multi-index comprehensive scoring method of the extraction process is scientific and reasonable.