正交设计法优化兴安白芷茎中总香豆素的提取工艺  

Extraction Optimization of Coumarins from Angelica dahurica by Orthogonal Experiments

作　　者：邓晓华[1] 王萍[2] 

机构地区：[1]黑龙江省林业科学院,哈尔滨150081 [2]东北林业大学

出　　处：《中国林副特产》2009年第3期19-21,共3页Forest By-product and Speciality in China

摘　　要：优选回流法提取兴安白芷总香豆素的最佳工艺。采用正交试验法,以乙醇浸膏得率及总香豆素含量为考察指标,对乙醇浓度、回流时间、溶媒用量、提取次数4个影响因素进行研究。结果表明,最佳工艺为A3B2C1D2,即用10倍量的95%的乙醇回流2次,每次2h。影响兴安白芷茎中总香豆素得率的最主要因素是乙醇浓度。Objective To optimize the extraction conditions of coumarins from Angelica dahurica （Fisch） Benth. et Hook. f. ex. Franch. et Sav. Methods According orthogonal design L9 （34）, the effect on the technology of the four following factors： extraction time; ethanol concentration; water-bath temperature and extraction times were observed. Results The optimum conditions for the ext raction of Angelica dahurica （Fisch） Benth. et Hook. f. ex. Franch. Et Sav. is A3B2C1D2. That is, adding ten times of 95 alcohol, refluxing and extracting for 2 h, totally extracting 2 times. Conclusions Ethanol concentration was the most important factor which affected the yield of coumarins from Angelica dahurica （Fisch） Benth. et Hook. f. ex. Franch. Et Sav.

关 键 词：兴安白芷 总香豆素 正交试验 提取工艺 

分 类 号：TQ461[化学工程—制药化工] O626.31[理学—有机化学]