北五味子木脂素超声提取工艺

Technology for extracting lignans from Schisandra chinesnsis (Turcz.) Baill.by ultrasonic extraction

以蒸除挥发油的北五味子果实为原料,采用超声提取的方法从五味子中提取五味子醇甲、酯甲、甲素和乙素等木脂素类有效成分,考察了超声提取时间、乙醇体积分数、料液比和超声功率等因素对提取工艺的影响,并通过响应面法进行工艺优化,得到了提取过程优化的工艺条件:乙醇体积分数81.21%、料液比1∶7.95、提取次数为3次、超声时间29.87min、超声功率222.5W。最佳条件下的验证试验表明:五味子木脂素成分总得率可达到1.536%,浸膏得率可达到14.28%。拟合得到的模型较好地符合实际。

The lignans such as schizandrin,schisantherin A,deoxyschizandrin andγ-schizandrin etc,were extracted by ultrasonic extraction from Schisandra chinesnsis(Turcz.)Baill.which had no volatile oil.Effects of extraction time, ethanol concentration,ratio of liquid to solid and ultrasound power on the yield of lignans were studied.The extracted parameters were optimized by Response Surface Methodology(RSM).The optimal conditions were as follows: extracting for three times by 81.21%alcohol,ultrasonic time 29.87 minutes,ultrasonic power 222.5 W and the ratio of liquid to solid of 1∶7.95.The verification test showed that the yield of lignans was 1.536%and the yield of extract was 14.28%.The optimized model by RSM accords with the practice.