柴胡总多糖提取工艺优化及其不同炮制品中总多糖的含量比较

Optimization of Extraction Process of Total Polysaccharides in Bupleuri Radix and Its Content Difference in Different Processed Products of Bupleuri Radix

目的：优化柴胡总多糖的提取工艺,比较不同炮制品中总多糖的含量差异,为该有效部位的开发利用提供参考。方法：采用苯酚-硫酸法测定总多糖含量,检测波长485 nm。通过单因素试验与正交试验优选柴胡总多糖的提取工艺,考察提取温度、料水比、提取时间、提取次数对总多糖得率的影响。测定柴胡不同炮制品中总多糖的含量。结果：各因素对提取工艺的影响顺序为提取温度〉提取次数〉料液比〉提取时间。柴胡总多糖的最佳提取工艺条件为加50倍量水在100℃下提取2次,每次2 h。可溶性总多糖提取率最高达19.39%,柴胡生品、清炒柴胡、酒炙柴胡、酒拌柴胡、醋炙柴胡、醋拌柴胡、鳖血炒柴胡中总多糖质量分数9.82%~20.82%。结论：优选的提取工艺合理可靠、重复性好,为柴胡总多糖的研发提供理论依据。

Objective： To optimize extraction process of total polysaccharides in Bupleuri Radix and compare its content difference in different processed products. Method： Phenol-sulfuric acid method was employed to determine the content of total polysaccharides at 485 nm. Single factor test and orthogonal test was adopted to optimize extraction process of total polysaccharides in Bupleuri Radix. Result： Influence of various factors on extraction process was in the order of extraction temperature 〉 extraction times 〉 solid-liquid ratio 〉 extraction time. The best extraction technology conditions was as follows： extracted twice with 50 times the amount of water under 100 ℃, 2 h for each time. Under these conditions, yield of soluble polysaccharides reached 19.39%, the content of total polysaccharides in different processed products of Bupleuri Radix was 9.82%-20. 82%. Conclusion： This optimized extraction process is reasonable, reliable and suitable, which can provide theory basis for research and development of total polysaccharides in Bupleuri Radix.