五味子中总木脂素的提取工艺优化研究

Optimization on the extraction technologies of lignans from Schisandra Chinensis (Turcz.) Baill

用乙醇提取五味子中总木脂素,考察了乙醇浓度、料液比、超声时间和提取温度对总木脂素提取率的影响。结果表明,五味子中总木脂素最佳提取工艺条件为:采用70%的乙醇作为提取溶剂,以1∶14(g/mL)的料液比冷浸12 h后,超声提取30 min,提取温度为50℃。五味子中总木脂素提取工艺简便、合理,为总木脂素的分离纯化、含量测定及生理活性的开发研究奠定了基础。

The total lignans extracted with ethanol from Schisandra Chinensis（ Turcz.） Baill. Effects of alcohol concentration,ratio of liquid to solid,extraction time and temperature on the yield of lignans were studied. Results showed that the optimal extracting process was as follows： the extraction solvent was 70%ethanol,the ratio of solid to liquid was 1∶ 14（ g /mL）,after cold soak 12 h,30 min ultrasonic time and50 ℃. The method is simple,reasonable and can provide the reference for the purification,content determination and physiological activity research of total lignans from Schisandra Chinensis（ Turcz.） Baill.