温浸法提取丹参总酚酸成分的工艺研究  

Study on Extraction Technical Processes of Salvia Total Phenolic Acids from Radix Salvia by Soaking Extraction

作　　者：高雅风[1] 任钰[1] 王化宇[1] 孟美[1] 张炜煜[1] 

机构地区：[1]长春中医药大学,长春130117

出　　处：《食品工业》2013年第12期127-130,共4页The Food Industry

基　　金：丹参益肝自乳化微乳的制备工艺研究;吉林省科技厅项目;项目编号:20100916

摘　　要：为确定温浸法提取丹参总酚酸提取物的提取工艺参数。采用温浸法提取丹参总酚酸提取物,以丹酚酸B的含量为考核指标,采用L9(34)正交试验优选最佳提取工艺。结果表明采用温浸法提取丹参总酚酸提取物最佳提取工艺为加6倍于药材量的水,于80℃温浸提取2次,每次2.0 h。故丹参总酚酸提取物提取工艺简单合理,稳定可行。To determine the exlraction technique parameter of salvia total phenolic acids from Radix Salvia by soaking extraction. To optimize the best extraction technique by L9（3^4） orthogonal test, use ethanol reflux method for extraction of tanshinones extract and take salvianolic acid B as indexes. The results showed The optimum extraction technique by soaking extraction of salvia total phenolic acids was added 6 times volumes of water, soaking at 80 ℃ for extracted 2 times and each time for 2.0 h. The conclusions were the extraction technique of salvia total phenolic acids was simple, stable and viable.

关 键 词：丹参总酚酸提取物 温浸法 正交试验 提取工艺 

分 类 号：TQ461[化学工程—制药化工]