正交设计法优选七味地藿颗粒多糖的提取工艺研究

Optimization the Extraction Process of Qi Wei Di Huo Granule by Orthogonal Design

关键词:  七味地藿颗粒  多糖  水浴提取  正交设计

Key words:  Qi Wei Di Huo Granule  polysaccharide  extraction  orthogonal design

摘要:

本研究采用水浴提取法提取七味地藿颗粒中的多糖，通过苯酚-硫酸显色体系运用紫外分光光度法对该方剂中多糖的含量进行测定，分析提取时间、提取次数、提取温度和料液比等因素的影响，并在此基础上进行正交实验，优化提取工艺参数。结果表明：当料液比为1：25，提取时间为2h，提取温度为90℃，提取次数为3次时，七味地藿颗粒多糖提取效果最好，提取率为28.01%。该优化工艺条件稳定、可靠，可作为工业化生产七味地藿颗粒的理论基础。

Abstract:

The study on Extraction of Polysaccharide from Qi Wei Di Huo Granule in the water bath to herb extraction method by phenol sulfuric acid chromogenic system using UV spectrophotometry on the prescription of polysaccharide content determination, analysis of extraction time, extraction times, extraction temperature and ratio of material to liquid, and on this basis by orthogonal experiment, optimization of extraction parameters. The results show that when the solid-liquid ratio was 1:25, extraction time 2h, extraction temperature of 90 degrees, 2 times of extraction, Qi Wei Di Huo Granule to Epimedium Polysaccharide Extract had the best effect, the extraction rate was 28.01%. The optimum technological conditions of stable and reliable theoretical basis, can produce seven flavor herb granules as industrialization.