蒲公英中降糖成分的提取工艺优选和含量测定

Optimization of extraction technology and content determination of hypoglycemic components in Dandelion

目的 采用正交法优选蒲公英的最佳提取工艺,建立高效液相色谱法(high performance liquid chromatography, HPLC)法测定蒲公英中原儿茶酸、咖啡酸、芦丁、东莨菪内酯含量。方法 以原儿茶酸、咖啡酸、芦丁和东莨菪内酯的含量为综合评价指标,采用L9(34)正交设计考察提取溶剂、料液比、提取时间和提取温度次数4个因素对提取工艺的影响;采用安捷伦(Agilent)TC-C18色谱柱、流动相为20%乙腈-0.1%的甲酸水、检测波长设定为260 nm。结果 优选出最佳提取工艺为:采用30%乙醇水溶液为提取液,提取液为药物重量的12倍,提取温度为80℃,提取时间为1 h。原儿茶酸、咖啡酸、芦丁三个成分在0.025~1 mg/mL,东莨菪内酯在0.05~2 mg/mL范围内呈良好的线性关系(r>0.999 5),平均加标回收率≥95.09%,RSD≤1.90%。结论 乙醇浓度和料液比对蒲公英的提取有显著性影响,优选的提取工艺稳定、可靠,HPLC测定方法简单快速,适用性好,可为工业化生产提供实验数据。

Objective To optimize the optimum extraction process of Taraxacum mongolicum through orthogonal method, and a HPLC method was established for the determination of protocatechuic acid, caffeic acid, rutin and scopolamine lactone in dandelion.Methods Selecting the contents of protocatechuic acid, caffeic acid, rutin and scopoletin as comprehensive evaluation indexes, the extraction process was optimized through an orthogonal array(L9(34)) to evaluate three levels of the effects of extraction solvent, liquid to solid ratio, extraction time, duration of extraction, and the number of extractions.Agilent TC-C18 column was used;The mobile phase was 20% acetonitrile-0.1% formic acid water;The detection wavelength was 260 nm.Results The optimum extraction process was as follows: 30% ethanol aqueous solution was used as the extraction solution, the extraction solution was 12 times the weight of the herb, the extraction temperature was 80 ℃,and the extraction time was 1 h.There were good linear relationships of protocatechuic acid, caffeic acid and rutin at 0.025~1 mg/mL and scopolamine at 0.05~2 mg/mL(r>0.999 5).The average recovery was≥95.09% and RSD was≤1.90%.Conclusion Extraction solvent and solid-liquid ratio had significant effect on the extraction of dandelion.The optimum extraction process is stable and reliable.The HPLC method was simple, rapid and has good applicability, which could provide experimental data for industrial production.