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目的:对比茵陈蒿方传统与现代浸提方法,确定最佳提取工艺。方法:以茵陈蒿方传统煎煮法为基础,采用紫外分光光度法,以总绿原酸、总环烯醚萜苷、总蒽醌及总多糖的综合评分为指标,通过单因素试验和正交试验优化茵陈蒿方的提取工艺。结果:最佳提取工艺为加12,8,6倍量水提取3次,提取时间分别为1,1,0.5 h;再加6倍量80%乙醇提取2次,每次0.5 h。结论:不同提取方法对茵陈蒿方有效成分含量有明显影响,两步提取法较其他方法更能充分提取其有效成分,且方法稳定可行,为该方合理应用和进一步研究提供实验依据。
OBJECTIVE: To compare the traditional and modern methods of Yinchenhao prescription to determine the best extraction process. Methods: Based on the traditional decoction method of Yinchenhao, UV spectrophotometry was used to determine the total chlorogenic acid, total iridoid glycosides, total anthraquinone and total polysaccharide as indexes, Orthogonal Experiment Optimization of Yinchenhao Prescription. Results: The best extraction process was 12,8,6 times the amount of water extracted three times, the extraction time was 1,1,0.5 h; plus six times the amount of 80% ethanol extracted twice, each 0.5 h. CONCLUSION: Different extraction methods have significant effects on the active constituents of Yinchenhao. The two-step extraction method is more effective than other methods to extract the active constituents. The method is stable and feasible, which provides the experimental basis for the rational application and further research.