九味降脂汤提取工艺的试验研究  

The Research of the Extraction Process of Jiuwei Jiangzhi Decoction

作　　者：袁敏[1] 王庆兰[1] 王建凤[1] 孙付军[1] 李晓晶[1] 

机构地区：[1]山东省中医药研究院,250014

出　　处：《中国实用医药》2010年第21期6-7,共2页China Practical Medicine

基　　金：山东省中医药科技发展计划项目(项目编号:2007-117)

摘　　要：目的优选九味降脂汤的提取工艺。方法以方中陈皮所含橙皮苷含量和干浸膏量为指标,采用L9(34)正交试验法,优化筛选九味降脂汤的提取工艺,并以优选的工艺与传统的汤剂煎煮方法进行了分析比较。结果九味降脂汤最佳提取工艺为:加水量为其处方量药材的10倍,煎煮3次,每次1h。结论该工艺稳定可行,重现性良好。Objective To optimize the extraction process of Jiuwei Jiangzhi Decoction. Methods Using the orthogonal design,the content of heseridin and yield were determined to optimize the extraction process of Jiuwei Jiangzhi Decoction,the optimal extraction process was compared with traditional method of decoction. Results The best extraction process of Jiuwei Jiangzhi Decoction was obtained as following：10 times of water,extraction for 3 times and 1 h for each time. Conclusion The optimized process is stable and good reproducibility.

关 键 词：九味降脂汤 橙皮苷 提取工艺 正交试验 

分 类 号：TQ461[化学工程—制药化工]