肉苁蓉中儿茶素提取条件及含量测定研究

Study on Extraction Conditions and Content Determination of Catechin from Cistanche

采用超声波辅助萃取法提取,高效液相色谱法测定了肉苁蓉(Cistanche)中的儿茶素含量。在单因素试验基础上,以料液比、提取温度、超声时间、提取次数为研究对象,进行了4因素3水平正交试验。结果表明肉苁蓉中儿茶素最佳提取工艺为:甲醇料液比2 g︰25 mL、提取温度60℃、超声提取30 min,提取1次。儿茶素在0.602~15.05μg/μL范围内呈良好线性关系,回归方程为y=19300x+421095,r=0.999 6,加样回收率为98.26%。在此条件下,肉苁蓉中儿茶素含量为26.77 mg/g。

Catechin in Cistanche was ultrasonically extracted and detected by HPLC.According to single-factor experiments,three levels of four factors including material-liquid ratio,ultrasonic temperature,ultrasonic time and ultrasonic number were selected for the orthogonal design.The results showed that with the optimum extraction conditions as follows:material-liquid ratio was 2 g︰25 mL with 30 min ultrasonic-assisted extraction under 60℃,with only one ultrasound was performed.Under the optimal conditions,the calibration curve of Catechin was linear(r=0.9996)in the range of 0.602~15.05μg/μL.The equation was y=19300x+421095,r=0.9998,the recovery was 98.26%and the content of Catechin from Cistanche was 26.77 mg/g.This process can effectively extract catechin from cistanche,and provide a basis for the improvement of pharmacopoeia standard in the future.