摘要
用不同频率的超声从大黄中提取大黄蒽醌类成分，与常规煎煮法提取相比。结果表明超声无需加热，且随超声频率不同而得率不同，尤以频率为２０ｋＨｚ的超声提取后，大黄蒽醌成分的得率为高。
In this research, we reported the different ultrasonic frequency's effect on extraction of anthracene quinone component from Chinese rhubarb, and compared with traditional decoction method. The results showed that the extraction rate varied with ultrasonic frequency, and ultrasonic method did not need heating. Maximum extraction rate of anthracene quinone had been obtained especially at 20 kHz.
出处
《华西药学杂志》
CAS
CSCD
北大核心
1999年第2期117-118,共2页
West China Journal of Pharmaceutical Sciences
关键词
超声频率
大黄
蒽醌成分
提出率
提取
Ultrasonic frequency Chinese rhubarb Component of anthracene quinone Extraction rate
