综合评分优选白茅根总酚酸和总三萜提取工艺  

Study on Extraction Technology of Total Phenolic Acids and Total Triterpenoids from Imperata Cylindrica by Comprehensive Evaluation Method

作　　者：李容[1] 卢小雪[1] 张德威[1] 黄锁义[1] 

机构地区：[1]右江民族医学院,广西百色533000

出　　处：《食品研究与开发》2013年第24期77-80,共4页Food Research and Development

基　　金：广西自然科学基金(2013GXNSFAA019240)

摘　　要：对白茅根总酚酸和总三萜提取工艺进行了研究。采用正交试验设计,考查乙醇浓度、提取时间、提取温度、溶剂用量对提取工艺的影响,以白茅根总酚酸和总三萜含量为指标,用综合评分法优选提取工艺。结果表明,综合评分法得到总酚酸和总三萜的最佳工艺为乙醇浓度80%,回流提取1.5 h,提取温度为60℃,溶剂用量为25倍。综合评分优选提取工艺,方法客观,工艺稳定,可为工业化生产提供理论依据。To study the optimum extraction technology of total phenolic acids and total triterpenoids from Imperata Cylindrica. The influence of alcohol concentration, extraction time,extraction temperature and dosage of solvent on extraction technology was investigated by orthogonal test. With the content of total phenolic acids and total triterpenoids as the evaluation index ,comprehensive evaluation method was used to optimize the extraction technology. Results show that the optimum conditions are as follows:80%ethanol, extraction time 1.5 h,extraction temperature 60℃, 25 times solvent. The comprehensive evaluation method is objective and the extraction technology is stable, can provide a theoretical basis for industrial production.

关 键 词：白茅根 总酚酸 总三萜 提取工艺 综合评分法 

分 类 号：TQ461[化学工程—制药化工]