摘要
目的:比较不同提取方式对冬葵果中咖啡酸、阿魏酸含量的影响,为冬葵果进一步开发利用提供参考依据。方法:采用水煮法、超声提取法、醇提法、索氏提取法等常见的提取方法对冬葵果中咖啡酸、阿魏酸进行提取,并用高效液相色谱对咖啡酸、阿魏酸的含量进行检测。结果:通过对不同提取方式的比较,醇提法的提取效果最佳。咖啡酸、阿魏酸分别在0.415251~41.5251μg/mL、0.297804~29.7804μg/mL浓度范围内线性关系良好;平均加样回收率分别为96.79%、97.80%。结论:醇提法能有效提取出冬葵果中咖啡酸、阿魏酸,操作简单,效率高,可用于工业化提取。
Objective:The effects of different extraction methods on the content of caffeic acid and feruLic acid in Malvae Fructus ware studied,which provided a reference for the further development and utilization of Malvae Fructus.Methods:Caffeic acid and feruLic acid in MalvaeFructus were extracted by boiling method,uLtrasonic extraction method,alcohol extraction method,Soxhlet extraction method and other common extraction methods,and their content was detected by high performance liquid chromatography.Results:Through the comparison of different extraction methods,the extraction effect of alcohol extraction is the best.Caffeic acid and feruLic acid have a good linear relationship within the concentration ranges of 0.415251~41.5251μg/mL and 0.297804~29.7804μg/mL respectively;the average recovery rates of standard addition are 96.79%and 97.80%,respectively.Conclusion:Alcohol extraction method can effectively extract caffeic acid and ferulic acid from the Malvae Fructus,with simple operation and high efficiency,and can be used for industrial extraction.
作者
胡杨
李先芝
石豪
刘洋
毛琼丽
严玲
Hu Yang;Li Xianzhi;Shi Hao;Liu Yang;Mao Qiongli;Yan Ling(Jing Brand Co.,Ltd.,Daye 435112,China;Hubei Provincial Key Lab for Quality and Safety of Traditional Chinese Medicine Health Food,Daye 435112,China)
出处
《亚太传统医药》
2022年第5期57-60,共4页
Asia-Pacific Traditional Medicine
基金
湖北省科技计划(2018ACA125)。
关键词
冬葵果
提取方式
咖啡酸
阿魏酸
Malvae Fructus
Extraction Method
Caffeic Acid
FeruLic Acid
