正交实验法优选五味子的提取工艺

Optimization of the Extraction Process of Fructus Schisandrae Chinensis by Orthogonal Design

目的:研究五味子最佳提取工艺。方法:采用薄层扫描法,以五味子乙素为检验指标,用正交试验法考察提取因素对其含量的影响,从中优选出五味子最佳提取工艺。结果:五味子水煎后的残核用85%的乙醇回流提取2次,每次一小时。结论:上述试验结果可为五味子提取工艺的确定提供试验依据。

To study the optimum extraction process of Fructus Schisandrae Chinensis. Methods： To select the optimum extraction process for Fructus Schisandrae Chinensis,tetrahydropalmatine as markers, TLC-Scanning was applied, and orthogonal design was used for studying the effect of extracting factors on the content of Fructus Schisandrae Chinensis. Results： The optimum extracting process for Fructus Schisandrae Chinensis boiled in water is adding 85% alcohol into meterials and refluxing for 2 times,1.0 hours every time. Conclusion： the experimental results provide the basis for the ascertainment of extraction process of Fructus Schisandrae Chinensis.