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为了研究影响柴胡中黄酮提取率的因素,试验以柴胡中总黄酮含量(采用HPLC法同时测定芦丁、槲皮素、山柰素、异鼠李素的含量之和)为指标,采用单因素试验考察提取浸渍温度、浸渍时间、提取时间、料液比、乙醇浓度、溶液pH值等条件因素。结果表明:柴胡中黄酮提取时浸渍温度不宜过高,对柴胡中黄酮类化合物提取率影响最大的是浸渍温度和pH值。
In order to study the factors influencing the extraction rate of flavonoids from Radix Bupleuri, the content of total flavonoids in Radix Bupleuri (the content of rutin, quercetin, kaempferol and isorhamnetin simultaneously determined by HPLC) Single factor test to investigate and extract the immersion temperature, immersion time, extraction time, solid-liquid ratio, ethanol concentration, pH value of the solution and other conditions. The results showed that the extraction temperature of flavonoids in Bupleurum chinense should not be too high, and the extraction temperature and pH value of flavonoids in Bupleurum chinense were the most important.