药膳五汁饮中鲜芦根鲜麦冬的水提工艺研究
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摘要
目的:优选五汁饮中鲜麦冬和鲜芦根的最佳水提工艺参数,为工业化生产提供依据。方法:采用苯酚-硫酸比色法测定五汁饮提取物中多糖含量,HPLC法测定五汁饮提取液中阿魏酸含量,作为评价工艺的指标。以单因素试验考察水提工艺粉碎程度、水提方法、提取次数,正交设计试验及响应面试验设计法优化水提工艺参数。结果:最优水提工艺参数为:100℃回流法水提2次、药材粉碎成10目筛、浸泡1 h、水提时间3 h、2 h,加水量为18倍、12倍。结论:优选的五汁饮中鲜麦冬和鲜芦根水提工艺参数科学、合理、可行、成熟稳定,适合工业化生产。
Objective:To optimize the water-extracting process parameters of Radix Ophiopogonis and Rhizoma Phragmitis in Fivejuice decoction to provide the basis for industrialization.Methods:The polysaccharide content in the extraction fluid of five-juice decoction was measured by phenol-dense sulphuric acid method.The ferulic acid content in the extraction fluid of five-juice decoction was measured by HPLC.Both the polysaccharide content and ferulic acid content were taken as the indices of process evaluation.The process parameters of water-extracting process,such as crush degree,extraction methods and extraction times,were optimized by single factor experiment,and then the parameters were optimized by orthogonal design and response surface design.Results:The optimized water-extracting process parameters were as follows:extracting twice by circulation reflux at 100℃.The crush degree was the powder passing through 10 mesh,and the powder was soaked in water for 1 h before extracting.For the first time,the amount of water was 18 times,and the extracting time was 3 h.For the second time,the amount of water was 12 times,and the extracting time was 2 h.Conclusion:The best water-extracting process parameters of Radix Ophiopogonis and Rhizoma Phragmitis in five-juice decoction are scientific,reasonable,feasible,mature and stable,and the water-extracting process is suitable for the industrial production.
Objective:To optimize the water-extracting process parameters of Radix Ophiopogonis and Rhizoma Phragmitis in Fivejuice decoction to provide the basis for industrialization.Methods:The polysaccharide content in the extraction fluid of five-juice decoction was measured by phenol-dense sulphuric acid method.The ferulic acid content in the extraction fluid of five-juice decoction was measured by HPLC.Both the polysaccharide content and ferulic acid content were taken as the indices of process evaluation.The process parameters of water-extracting process,such as crush degree,extraction methods and extraction times,were optimized by single factor experiment,and then the parameters were optimized by orthogonal design and response surface design.Results:The optimized water-extracting process parameters were as follows:extracting twice by circulation reflux at 100℃.The crush degree was the powder passing through 10 mesh,and the powder was soaked in water for 1 h before extracting.For the first time,the amount of water was 18 times,and the extracting time was 3 h.For the second time,the amount of water was 12 times,and the extracting time was 2 h.Conclusion:The best water-extracting process parameters of Radix Ophiopogonis and Rhizoma Phragmitis in five-juice decoction are scientific,reasonable,feasible,mature and stable,and the water-extracting process is suitable for the industrial production.
引文
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2冯楚雄,朱建平,瞿昊宇,等.五汁饮对酒精性肝、胃组织形态学的影响[J].湖南中医药大学学报,2015,35(12):49-52
3张国升,凡明月,彭代银,等.芦根多糖对四氯化碳小鼠肝损伤的保护作用[J].中国药理学通报,2002,18(3):354-355
4冯楚雄.五汁饮解酒作用及其抗急性酒精性肝、胃损伤的研究[D].长沙:湖南中医药大学硕士学术论文,2016
5瞿昊宇,冯楚雄,朱建平,等.GC法检测五汁饮对大鼠酒后血中乙醇浓度影响的实验研究[J].湖南中医杂志,2016,32(3):171-176
6中国药典[S].2015年版.一部.155,249
7宫江宁,高川.正交试验法优化栀子多糖的提取工艺[J].贵州师范大学学报(自然科学版),2017,35(3):103-106
8詹晓如,郑小吉.五汁饮口服液的研制[J].卫生职业教育,2011,29(1):97-98
9陈辉,刘心洁,胡朝辉,等.响应面法优化无麸质面条复合改良剂[J].河北工业科技,2014,31(4):306-310
10 Zhu M,Nie P,Liang YK.Optimizing conditions of polysaccharide extraction from Shiitake mushroom using response surface methodology and its regulating lipid metabolism[J].Carbohydrate Polymers,2013,95(2):644-648