煎煮法对于大黄多糖提取条件的优化设计研究  

Research on decoction method for the optimization of the polysaccharide extracting conditions rhubarb design

作　　者：应莉萍 

机构地区：[1]宁波市中医院药剂科,浙江宁波315010

出　　处：《中国现代医生》2012年第20期76-77,共2页China Modern Doctor

摘　　要：目的探讨煎煮法对于大黄多糖提取的最佳设计条件。方法采用正交实验方法,单因素确定相关参数,主要为煎煮法过程中的温度、时间、频率、混合液浓度等参数,从而测算大黄多糖的含量浓度。结果煎煮法提取大黄多糖的最佳参数条件为:时间3 h,温度95℃,混合液浓度为5%。结论此参数条件下对于大黄多糖的提取是最有利的,具有一定参考价值。Objective To investigate the optimum design conditions which were extracted by boiling rhubarb polysaccharides. Methods The single factor to determine the relevant parameters, decoction process parameters such as temperature, time, frequency, and the mixture concentration,which estimates the rhubarb polysaccharide concentration. Results The optimal parameter conditions of boiling rhubarb extract polysaccharides are： 3 hours, temperature 95℃, and the mixture con- centration of 5%. Conclusion The experimental result of this method can be the basis of extracting rhubarb polysaccharide process with a certain reference value.

关 键 词：大黄多糖 提取工艺 

分 类 号：TQ461[化学工程—制药化工]