摘要
目的:探讨地龙提取物制备工艺优化对其抗凝血作用及氨基酸含量的影响。方法:选择煎煮时间、醇沉比例和干燥方式作为影响因素,抗凝血效价和氨基酸含量作为评价指标,按L_(9)(3^(4))正交试验表设计方案,分析地龙提取物的制备工艺优化对抗凝血效价、氨基酸含量的影响。结果:煎煮时间(A)、醇沉比例(B)和干燥方式(C)对提取物抗凝血效价、氨基酸含量影响显著(P<0.05),影响大小排序为A>B>C;煎煮时间越长,醇沉比例越高,提取物的抗凝血效价、氨基酸含量越高;冷冻干燥制得提取物外观、颜色较好,抗凝血效价、氨基酸含量最高,含水量最低。以抗凝血效价、氨基酸含量为指标,最佳工艺为煎煮3 h,醇沉比例70%,干燥方式为冷冻干燥。以最佳制备工艺制备3批地龙提取物,外观疏松多孔、无塌陷,淡黄色,平均水分2.81%,平均抗凝血效价484 IU/mg,平均氨基酸总含量3.74%,3批各项指标相对标准偏差值<5%,批间差异小;氨基酸含量与抗凝血效价呈正相关(r=0.986,P=0.000)。结论:地龙提取物的制备工艺通过影响其氨基酸含量而影响抗凝血效价,最佳制备工艺为煎煮3 h,醇沉比例为70%,干燥方式为冷冻干燥,制得提取物批间差异小,重现性良好。
Objective:To investigate the effects of preparation process optimization of earthworm extract on its anticoagulation and amino acid content.Methods:By taking decocting time,alcohol settling ratio and drying method as influencing factors,and by using anticoagulation and amino acid content as evaluation indexes,the effects of preparation process optimization of earthworm extract on its anticoagulation and amino acid content were analyzed according to the design for the orthogonal L_(9)(3^(4))test.Results:Decocting time(A),alcohol settling ratio(B)and drying method(C)had significant effects on the anticoagulation and amino acid content of the extract(P<0.05),and the order of influence was A>B>C.The longer the decocting time,the higher the alcohol settling ratio,the higher the anticoagulation and amino acid content of the extract.The extract obtained by freeze-dried method had better appearance and color,whose anticoagulation was the best,amino acid content highest,and water content the lowest.Taking anticoagulation and amino acid content as indexes,the optimal process was decocting for three hours,alcohol settling ratio 70%,and freeze-drying.The three batches of earthworm extract prepared by the optimal preparation process were loose,porous,light yellow and were without collapse in appearance,whose average water content was 2.81%,average anticoagulation 484 IU/mg and average total amino acid content 3.74%;the relative standard deviation of each index of the three batches was less than 5%,and the difference between the three batches was small.Amino acid content was positively correlated with anticoagulation(r=0.986,P=0.000).Conclusion:The preparation process of earthworm extract influences the anticoagulation by affecting the amino acid content.The optimal process is decocting for three hours,alcohol settling ratio 70%,and freeze-drying,so that the difference between batches of extract is small and the reproducibility is good.
作者
王辙远
张璠璠
于晓涛
贾明璐
陈雪平
田会东
王瑞
WANG Zheyuan;ZHANG Fanfan;YU Xiaotao;JIA Minglu;CHEN Xueping;TIAN Huidong;WANG Rui
出处
《新中医》
CAS
2022年第14期1-6,共6页
New Chinese Medicine
关键词
地龙提取物
制备工艺
氨基酸
抗凝作用
Earthworm extract
Preparation process
Amino acid
Anticoagulation
