摘要
目的:优选加味桂枝茯苓汤的提取工艺。方法:以咖啡酸、连翘苷、连翘酯苷A和芍药苷提取量的综合评分为指标,采用正交试验考察加水量、提取次数及时间对加味桂枝茯苓汤提取工艺的影响。采用HPLC测定咖啡酸、连翘苷、连翘酯苷A和芍药苷含量,检测波长分别为323,277,330,230 nm。结果:最佳提取工艺为加8倍量水煎煮3次,每次2 h;咖啡酸、连翘苷、连翘酯苷A和芍药苷提取量分别为1.04,7.80,12.37,35.33 mg·g-1。结论:采用多指标综合评分法优选的提取工艺科学合理。
Objective： To optimize extraction process of Jiawei Guizhi Fuling decoction. Method： Orthogonal test was adopted to investigate effects of the amount of water,extraction times and timeon extraction process by taking composite score of extraction amount of caffeic acid,forsythin,forsythoside A and paeoniflorin.HPLC was employed to determine contents of index components with detection wavelength were 323,277,330, 230 nm,respectively. Result： Optimal extraction ntechnology was as following：decocted 3 times with eight times the amount of water for 2.0 h each time;extraction amount of caffeic acid,forsythin,forsythoside A and paeoniflorin were 1.04,7.80,12.37,35.33 mg·g^-1,respectively. Conclusion： This optimized extraction technologywas reasonable and scientific by multi-index comprehensive score.
出处
《中国实验方剂学杂志》
CAS
北大核心
2014年第10期29-33,共5页
Chinese Journal of Experimental Traditional Medical Formulae
基金
河南省医学科技攻关计划省部共建项目(2011010002)
关键词
加味桂枝茯苓汤
提取工艺
多指标综合评分法
咖啡酸
连翘苷
连翘酯苷A
芍药苷
Jiawei Guizhi Fuling decoction
extraction technology
multi-index comprehensive score
caffeic acid
forsythin
forsythoside A
paeoniflorin
