菊苣中香豆素的提取工艺研究  

Research on Extracting Process for Coumarinin Cichorium glafulosum boiss.et huet

作　　者：朱金芳[1] 韩海霞[1] 林聪明[1] 吾米提.艾尔肯 

机构地区：[1]新疆农业大学食品科学与药学学院,乌鲁木齐830052

出　　处：《新疆农业科学》2013年第4期625-629,共5页Xinjiang Agricultural Sciences

基　　金：乌鲁木齐市科学技术局人才工程培养计划项目(P09131002)

摘　　要：【目的】为能从菊苣中提取得到具有保肝作用的香豆素,研究菊苣中香豆素的最佳提取工艺。【方法】以香豆素的含量为评价指标,采用单因素试验法,对提取溶剂、溶剂用量、浸泡时间、提取时间、提取次数进行考察,筛选提取条件。在单因素试验的基础上,通过正交试验,综合考察溶剂用量、提取时间、提取次数,确定最佳提取工艺。【结果】最佳提取工艺为:菊苣药材粉末用其10倍量的70%乙醇浸泡6 h,提取3次,每次2.5h。【结论】采用所确定的最佳提取工艺能从每百克菊苣药材中提取得到0.575 g香豆素,提取效率较高,并适用于工业化生产。[ Objective ] To research the optimal extraction Process for coumarin in Cichorium glafulosum boiss, et huet. [ Method ] According to the content of coumarin, the extraction techniques （ Solvent, volume, soaking time, extracting times, time） were investigated by mono factor test. Moreover, the optimum extraction process （Solvent volume, extracting times, time） was determined by orthogonal test. [ Result] The optimum extraction process was that was soaked into 70% alcohol with ten times volume of it for 6 h , and extracted 3 times for 2.5 h each time. [ Conclusion]The considerable extraction rate（ about 0.575 g coumarin from 100 g Chicory） was achieved by the extraction process. It was suitable for manufacture.

关 键 词：菊苣 香豆素 提取工艺 

分 类 号：S609.9[农业科学—园艺学]