酸枣仁-五味子药对提取工艺研究.pdfVIP

·62· Chinese Journal of Information on TCM Mar.2012 Vol.19 No.3 酸枣仁-五味子药对提取工艺研究 1,2 1,2 1,2 1,2 2 2 1 高家荣 ,魏良兵 ,吴溪 ,孟楣 ,陈莉 ,王晓玉 ,吴亦菲 1.安徽中医学院,安徽 合肥 230038； 2.安徽中医学院第一附属医院,国家中医药管理局中药制剂三级实验室,安徽 合肥 230031 摘要：目的 优选酸枣仁-五味子药对的最佳提取工艺。方法 采用正交试验法,以酸枣仁-五味子药对中五味子 醇甲含量和水提浸膏得率为指标,采用超高液相色谱法测定五味子醇甲含量,考察加水量、提取时间、提取次数对水 提取工艺的影响。结果 最佳提取工艺为加 10倍药材量的水,煎煮 3次,每次 1.5 h。结论 优选的提取工艺稳定、 可行。 关键词：酸枣仁-五味子药对；正交试验；提取工艺；五味子醇甲 DOI：10.3969/j.issn.1005-5304.2012.03.024 中图分类号：R283.5 文献标识码：A 文章编号：1005-5304(2012)03-0062-03 Extraction Process of the Combination of Schisandrae chinensis fructus and Ziziphi spinosaesemen GAO Jia-rong1,2 1,2 1,2 1,2 2 2 1 , WEI Liang-bing , WU Xi , MENG Mei , CHEN Li , WANG Xiao-yu , WU Yi-fei (1.Anhui College of TCM, Hefei 230038, China；2.The First Affiliated Hospital of Anhui College of TCM, State Administration of National Chinese Drugs Medicament Laboratory of Grade 3, Hefei 230031, China) Abstract ：Objective To optimize the extraction process of the combination of Schisandrae chinensis fructus and Ziziphi spinosae semen. Methods The preparation process was investigated by L 4 9 (3 ) orthogonal design with content of edible alcohol armour and total extraction as indexes. The main factors influencing the extraction efficiency such as the amount of added water, the time of extraction and times of boiling were investigated. Results The optimum technical condition was as follows：10 times amount of water, extract 3 times a