五味子提取工艺的优化研究  

Study on Optimized Extraction of Fructus Schisandrae Chinensis

作　　者：李霞[1,2] 贾晓斌[1,2] 陈彦[1] 范晨怡[1] 黄丽霞[2] 魏惠华[3] 

机构地区：[1]江苏省中医药研究院,江苏省现代中药制剂工程技术研究中心,南京市210028 [2]江苏大学,镇江市212013 [3]苏州雷允上药业有限公司,苏州市215003

出　　处：《中国药房》2007年第6期424-426,共3页China Pharmacy

基　　金：江苏省135工程重点人才资助项目(65RC2002065)

摘　　要：目的:优化五味子的提取工艺。方法:以五味子醇甲、五味子酯甲、五味子甲素、五味子乙素含量为指标,考察提取溶剂、药材破碎程度对提取工艺的影响,优选提取工艺参数。结果:五味子药材破碎后以乙醇提取,其活性成分可得到有效利用。优化的提取工艺参数为:药材破碎过40目筛、70%乙醇提取2次、每次提取2.0h。结论:本工艺比目前配方颗粒采用的工艺合理,使质量得到了最大保证。OBJECTIVE： To optimize the extraction process of Fructus Schisandrae Chinensis. METHODS： Taking the contents of schizandrin, schisantherin A, deoxyschizandrin, r- schizandrin as the indexes, the influence on the extraction process by extract solvent and medicinal material particle diameter was examined, and the extraction parameters were optimized. RESULTS： Active components of Fructus Schisandrae Chinensis, after the medicinal material being crushed, can be effectively utilized through extracting by alcohol. The optimized extraction parameters were as follows： the medical material being ground into 40 meshes, extracted twice by 70% alcohol, 2 hours per time. CONCLUSION： The optimized extracting process works better than current technique adopted for formulated granule preparation, and can ensure quality to the highest degree.

关 键 词：五味子 提取工艺 优化 

分 类 号：R283[医药卫生—中药学]