赭朴九味润燥汤中桃仁、大黄等超声波提取工艺研究

Ultrasonic extraction method of rhubarb and peach kernel of Zhepujiuweirunzao tang

目的:优化赭朴九味润燥汤中桃仁、大黄等的超声波提取工艺。方法:以蒽醌衍生物总含量、脂肪油含量为筛选指标,采用L9(43)正交试验考察提取条件,优选出最佳提取工艺。结果:最佳提取条件为:依次用7,5和5倍体积的60%乙醇提取3次,每次20min;总蒽醌衍生物和脂肪油提取率分别为81.4%和51.2%;浓缩转移率分别为88.7%(n=3,RSD=1.5%)和87.4%(n=3,RSD=5.7%);固形物总收率9.7%(n=3,RSD=8.0%)。结论:本法确定的最佳工艺可为该处方的生产提供依据。

Objective:To optimize the ultrasonic extraction method of rhubarb,peach kernel and edestan of Zhepujuiweirunzao tang based on the latest development.Methods:According to the total content of the derivatives of anthraquinone and fatty oil,the ultrasonic extraction condition was investigated via L9(43)orthogonal design.Results:The best ultrasonic extraction condition was 7,5 and 5 folds 60% ethanol for 3 times and for 20 minutes each time.The extraction yield of the derivatives of anthraquinone and fatty oil was 81.4% and 51.2%,respectively.Their concentrating transformation yield was 88.7%(n=3,RSD=1.5%)and 87.4%(n=3,RSD=5.7%),respectively;solids yield was 9.7%(n=3,RSD=8.0%).Conclusion:The best extraction method is available for the development and production of Zhepujiuweirunzao tang.