解郁胶囊中桂枝的提取和干燥工艺研究

Study on the extraction and drying of Ramulus cinnamomi in Xieyu capsule

目的优选解郁胶囊中桂枝的最佳提取工艺,并对提取液的浓缩和干燥方法进行考察。方法采用正交试验法考察乙醇体积分数、乙醇用量、提取时间等因素,以桂皮醛、桂皮酸质量分数及浸膏得率为指标,采用综合评分优选提取工艺条件;以桂皮醛、桂皮酸质量分数为指标,对减压旋转蒸发和常压水浴浓缩方式进行比较以及对浓缩温度进行考察;以桂皮醛、桂皮酸转移率和干膏率为指标,对常压烘箱干燥、真空减压干燥、真空冷冻干燥等3种干燥方法进行比较,优选最佳干燥方法。结果优选提取工艺条件为：乙醇体积分数为70%,8倍量,提取2次,每次2 h,其中乙醇体积分数为主要影响因素;减压旋转蒸发浓缩效果更好,最佳浓缩温度为35~40℃;3种干燥方法中,真空冷冻干燥时桂皮醛、桂皮酸转移率最高。结论该提取工艺和冷冻干燥工艺所得提取物中桂皮醛、桂皮酸的质量分数较高,为解郁胶囊中桂枝药材的桂皮醛和桂皮酸的提取和干燥方式提供了依据。

Objective To screen the optimal extract process for Ramulus cinnamomi in Xieyu capsule and study on the the concentrated extract and drying method. Methods The extraction process of Ramulus cinnamomi was optimized by orthogonal design with the concentration and amount of ethanol and extraction time as factors, and the comprehensive score was used to optimize the extraction condition with extractive yield and the content of cinnamaldehyde and cinnamic acid as index. Vaccum rotary evaporation and atmospheric water bath concentration were compared, and the temperature of concentration was investigated to deal with the extract of Ramulus cinnamomi with the content of cinnamaldehyde and cinnamic acid as index. The drying method was optimized to compare the Oven-drying method, vaccum drying method and freeze-drying method with the extraction rate and the transfer rate of cinnamaldehyde and cinnamic acid as index. Results The optimal extraction procedure was as follows： Ramulus cinnamomi was extracted two times with 70% alcohol whose volume was 8 times as much as the volume of the extracted medicinal material, and Ramulus cinnamomi was rcfluxed for 2.0 h each time. The better effect of concentration was vaccum rotary evaporation, and the best temperature of concentration was 35-40 ℃ .The optimal drying method was freeze-drying method with a higher the transfer rate of cinnamaldehyde and cinnamic acid. Conclusion The experimental results provide the basis for the extraction process and the drying process of the cinnamaldehyde and cinnamic acid in Ramulus cinnamomi.