摘要
目的优化山楂提取工艺,比较不同炮制方法与山楂多糖含量关系方法:采用Design expert 8.0软考察液固比、超声时间、提取温度对多糖提取率的影响,利用标准曲线法求不同炮制工艺山楂总多糖含量;结果最佳提取工艺为:液固比52.3:1、超声时间1.62 h、提取温度81.1℃,多糖提取率为7.79%,多糖含量:生山楂>炒山楂>焦山楂>山楂炭,分别为:7.72%、6.41%、4.92%、3.79%。结论该工艺简单可靠,结果可以为山楂炮制质量控制提供理论参考。
To optimize the extraction process of hawthorn and compare the relationship between different processing methods and the polysaccharide content of hawthorn.The effects of liquid-solid ratio,ultrasonic time and extraction temperature on the extraction yield of polysaccharide were investigated by using Design Expert 8.0.The total polysaccharide content of hawthorn in different processings was determined by using standard curve method.The results showed that the optimal extraction process was as follows:liquid-solid ratio 52.3:1,ultrasonic time 1.62 h,extraction temperature 81.1℃,the extraction rate of polysaccharide 7.79%,the content of polysaccharide 7.72%,6.41%,4.92%and 3.79%,respectively.The process is simple and reliable,and can provide a theoretical reference for the quality control of hawthorn processing.
作者
张光辉
孟庆华
ZHANG Guanghui;MENG Qinghua(Shaanxi University of Chinese Medicine,Xianyang,Shaanxi 712046,China)
出处
《陕西农业科学》
2022年第2期24-27,共4页
Shaanxi Journal of Agricultural Sciences
关键词
炮制工艺
山楂
响应面
工艺优化
多糖
Processing technology
Hawthorn response surface
Process optimization
Polysaccharide
