丹参中水溶性和脂溶性效应组分的提取优化工艺研究

Optimization of extraction on water- soluble ingredients and fat- soluble ingredients from Salviae miltiorrhizae Radix et Rhizoma

目的优化提取丹参水溶性和脂溶性效应组分的工艺条件。方法根据L9(34)正交试验,分别考察溶剂量、提取次数、提取温度、提取时间等主要影响提取的因素对丹参水溶性(丹酚酸B)、脂溶性效应组分(总丹参酮和丹参酮IIA)提取率的影响。结果确定丹参水溶性组分优化的提取工艺为8倍量的水温浸(80℃)2次,每次0.5 h;脂溶性组分优化的提取工艺为8倍量的95%乙醇加热回流提取2次,每次0.5 h。结论优化的提取条件为丹参效应组分的进一步研究开发奠定了实验基础。

Objective To optimize the extraction of the water- soluble ingredients and fat- soluble ingredients from Salviae miltiorrhizae Radix et Rhizoma,respectively. Methods The effects of solid- liquid ratio,extract times,extract temperature and extract time were investigated to obtain the extraction technology of the water- soluble ingredients( Salvianolic acid B) and fat- soluble ingredients( Tanshinones and Tanshinone IIA) from Salviae miltiorrhizae Radix et Rhizoma according to the orthogonal test of four factors and three levels. Results The optimal technical conditions were extracted twice with water( 80℃) on the ratio of 1 g: 8 ml for the water- soluble ingredients and with 95% ethanol on the ratio of 1 g: 8 ml for fat- soluble ingredients when treatment time was 30 minutes,respectively. Conclusion The study explores a practical extraction method for the water- soluble ingredients and fat- soluble ingredients from Salviae miltiorrhizae Radix et Rhizoma and lay a good foundation for its further research in the future.