正交实验设计优选牛蒡子的提取工艺

Optimization of the Technology of Extracting Chemical Constituents from the Fruits of Arctium lappa by Orthogonal Experimental Design

目的 优选出牛蒡子的提取工艺。方法 以牛蒡子苷为指标用HPLC法比较了牛蒡子水提与醇提工艺 ,并采用L9(34 )正交实验优选出醇提工艺条件。结果 牛蒡子的最优工艺是乙醇浓度70 % ,回流时间 1h ,溶媒用量 8倍 ,提取 3次。结论 本工艺稳定可行 ,牛蒡子苷的提取率可达94 98% ,可作为提取牛蒡子生产工艺参考。

Objective To optimize the technology of extracting chemical constituents from niubangzi (the fruits of Arctium lappa). Methods With arctiin as a criterion, the water extraction and ethanol extraction technologies of extracting the constituents from niubangzi were compared by HPLC; and the L 9(3 4) orthogonal experimental design was used to optimize the conditions of the ethanol extraction technology. Results The conditions of the ethanol extraction technology of extracting the constituents from niubangzi were 70% ethanol, 1 hour of reflux, 8 fold solvent and 3 times of extraction. Conclusion With the extraction rate of arctiin as 94 98%, the optimized technology is stable and practical and worthy of a trial in pharmaceutical production.