正交设计提取广西路路通中没食子酸工艺研究

Extraction of gallic acid in Fructus liquidambaris from Guangxi by orthogonal experiment

目的研究4因素对路路通中没食子酸提取的影响,并测定广西不同产地路路通中没食子酸的含量。方法采用正交试验方法,分析超声时间、乙醇浓度、料液比、提取温度对没食子酸含量的影响。基于没食子酸和路路通样品在波长270 nm有最大吸收,在最佳提取工艺条件下,紫外可见分光光度法测定广西不同产地路路通中没食子酸的含量。结果路路通最佳提取工艺条件为超声时间60 min、乙醇浓度30%、料液比1∶30(g∶m L)、提取温度60℃。在此条件下,广西不同产地路路通中没食子酸含量差异较大:玉林产没食子酸含量最高(90.53 mg·g-1),而河池产含量最低(49.35 mg·g-1)。结论该法工艺简单,提取效率稳定,试验结果准确,可用于路路通中没食子酸的提取和含量测定。

Objective To investigate the effect of 4 factors on the extraction of gallic acid from Fructus liquidambaris, and to determine the content of gallic acid from different origins in Guangxi. Methods The effect of ultrasonic time, concentration of ethanol, solid-to-liquid ratio and temperature on the extraction of gallic acid were evaluated with the orthogonal experiment. Based on the maximum absorption wavelengths of gallic acid and the samples, the content of gallic acid was measured by UV-vis method at 270 nm. Results The best technology condition was follows： extract with 30-fold 30% ethanol for 60 min with ultrasound. The contents of gallic acid were quite different on these conditions： high level gallic acid was found in Fructus liquidambaris from Yulin（90.53 mg·g-1）, while the lowest level of gallic acid was found from Hechi（49.35 mg·g- 1）. Conclusion The developed method is effective, stable and accurate for the extraction and determination of gallic acid from Fructus liquidambaris.