摘要
研究了煎煮法和乙醇浸渍法提取客家药膳草药溪黄草的条件,通过感官评价及薄层色谱比较两种提取方法得到的提取物的成分,证明水煎煮法和乙醇热浸渍法提取溪黄草的得率、成分和口味均有明显不同。通过实验确定煎煮法为提取溪黄草制作药膳汤料的方法,其最优的提取条件为:加水量10倍,煎煮时间0.5 h,提取次数4次,此时得率为13.5%。
The condition of extraction of Hakka diet herb Rabdosia serra （ Maxim. ） Hara with decoction and alcohol soak method was studied. The component in the extract was also detected by sense evaluation and TLC. The results Showed that the extraction efficiency, component and taste in the extract are different between the two methods. The experiment indicated that decoction was the proper method for extracting Rabdosia serra（ Maxim. ） Hara to prepare soup material, and the optimal condition of decoction was as follows ： the weight of water was 10 times of Rabdosia serra（ Maxim. ） Hara, the time of extraction was 0.5h, and the number of extraction was 4.
出处
《嘉应学院学报》
2006年第6期55-58,共4页
Journal of Jiaying University
基金
梅州市科技计划项目(2006B21)
关键词
煎煮法
浸渍法
提取
客家药膳苹药
溪黄草
decoction
alcohol soak method
extraction
Hakka diet herbal medicine
Rabdosia serra （ Maxim. ） Hara
