响应面法优化甘麦大枣汤的提取工艺

Optimization of Extraction Technique of Ganmai Dazao Decoction by Response Surface Methodology(RSM)

[目的]优化甘麦大枣汤的提取工艺。[方法]选择溶媒用量、浸泡时间、煎煮时间、提取温度4个影响中药提取率的因素进行单因素试验,在此基础上选取料液比、提取时间和提取温度3个主要因素进行响应面分析,得出最佳工艺条件。[结果]该研究确定的最佳提取条件为料液比15.79∶1、提取时间80 min、提取温度60℃,预测黄酮提取率最大,为0.108 5%。[结论]该研究理论值与实测值相吻合,所确定的工艺条件可以指导甘麦大枣汤的提取。

The research aimed to optimize the extraction technique of Ganmai Dazao Decoction. [Method]The single-factor experiments was conducted by selecting four factors（the amount of solvent,soak time,boiling time and extraction temperature） that affected the extraction rate of traditional Chinese medicine,then based on the results,select three foremost factors（ ratio of material to water,extraction time and temperature） at three levels to conduct response surface analysis,the optimum process conditions were obtained.[Result] The obtained optimum extraction parameters were ratio of material to water 15. 79∶ 1,extraction time 80 min,extraction temperature 60 ℃ and the forecast extraction rate of flavonoid is 0. 1085%.[Conclusion]The predicted values and the observed values were identical in this study,the process conditions can be used to guide the extraction of Ganmai Dazao Decoction.