摘要
目的研究超声瞬时提取工艺对中药多酚成分的影响，对其工艺进行评价，并进行工艺模型拟合。方法采用超声瞬时提取方法对叶下珠、茶叶、丹参中多酚类进行提取，HPLC测定其有效成分没食子酸、EGCG和丹参素含量；采用均匀设计和多元线性回归对超声瞬时提取的工艺参数和多酚产率进行了回归拟合，优化工艺参数；对工艺耗能进行计算。结果超声瞬时提取工艺较10min煎煮法和1h超声法有效成分含量分别可高1～3倍和1～5倍。常规煎煮法（2h）其耗能是超声瞬时提取的60倍。不同药材其回归方程有所不同，但颗粒度影响均较大。结论超声瞬时提取工艺是一种高效节能工艺，适用于中药多酚类提取。
Objective To study the effect of instantaneous ultrasonic extraction on polyphenols in Chinese herbs, evaluate this technique, and create the regression equation. Methods Instantaneous ultrasonic extraction was used to extract polyphenol separately from herbs of PhyUantuus urinaria L. , leaves of Camellia sinensis L. and root of Salvia miltiorrhiza Bunge. Gallic acid, EGCG and Salvianic acid were determined by HPLC. The uniform design and multi - linear regression were applied to obtain the equation about the relationship between process parameters and polyphenol yield rate, and optimize the process conditions. Energy consumption of the technique was calculated. Results Polyphenol content extracted by this method could be 1 - 3 times or 1 - 5 times more than that extracted by water boiling for 10 min or uhrasonic extraction for lh. The energy consumption in water boiling extraction for 2h was 60 times more than in instantaneous ultrasonic extraction for 10 min. The regression equations were different in various herbs, and all were obviously affected by granularity. Conclusion Instantaneous ultrasonic extraction is the technique with high efficiency and low energy consumption, it is practicable to be used in extraction of polyphenols in Chinese herbs.
出处
《时珍国医国药》
CAS
CSCD
北大核心
2009年第9期2256-2258,共3页
Lishizhen Medicine and Materia Medica Research
基金
国家教育部传热节能重点实验室基金项目资助(No.KF0702)
关键词
超声瞬时提取
多酚
工艺参数
回归模型
能耗
Instantaneous ultrasonic extraction
Polyphenol
Process parameter
Regression model
Energy consumption
