本文通过添加果胶酶提取叶下珠有效成分,以没食子酸提取率为考察指标,用高效液相色谱法测其含量,利用正交试验设计优选其提取工艺,优化条件为:pH值为5,料液比为1∶25(g/mL),果胶酶浓度为1.5 g/L,在50℃水浴中提取150 m in。用该工艺条件重复试验,叶下珠没食子酸的平均提取率为1.053%。 In this paper, pectinase was used to extract the active ingredients of the lower leaf bead, and the gallic acid extraction rate was taken as the inspection index. The content was determined by high performance liquid chromatography. The extraction process was optimized by orthogonal test design. The optimum conditions were: pH value 5 The feed-to-liquid ratio was 1:25 (g/mL), the pectinase concentration was 1.5 g/L, and 150 m in was extracted in a 50°C water bath. The experiment was repeated with this process condition, and the average extraction rate of Phyllanthus gallic acid was 1.053%.