山茱萸化学成分超声提取工艺的研究

Studies on Chemical Components of Fructus Corni in the Ultrasonic Extraction Process

目的优选山茱萸的超声提取工艺。方法采用L9(34)正交试验,考察超声频率(A)、时间(B)、次数(C)和溶媒用量(D)四个影响因素,以熊果酸含量为评价指标,并采用薄层扫描法进行测定。结果超声法比索氏提取法效率高1.3倍。超声影响因素主次顺序为ABDC。结论山茱萸的超声提取最佳工艺为用10倍量无水乙醇浸泡0.5h后在输入功率80%下超声20min。

Objective To optimize the conditions of ultrasonic extraction of Fructus Corni. Methods The four relevant factors-ultrasonic power(A), ultrasonic time(B), ultrasonic times(C) and solvent volume (D) have been investigated by the L9(34)orthogonal design, where the content of Ursolic acid has been defined as the standard index. Results The yield of the ultrasonic extraction is much higher than that of Soxhlet extraction, and the experimental results demonstrate that the factor A is the most important one. Conclusion The optimum condition of the ultrasonic extraction is that the sample is soaked in 10 fold of ethanol for half an hour, and then extracted for 20 min under the power of 80% by ultrasonic extraction.