醋炙鳖甲总氨基酸提取工艺优选  

Optimizing the Extracting Technology of Total Amino Acids in the Carapax Trionycis Processed with Vinegar

作　　者：徐士勋[1] 邢延一[1] 林锦旋[2] 周燊[1] 绪扩[1] 韩秋俊[1] 雷海民[1] 

机构地区：[1]北京中医药大学中药学院,北京100102 [2]北京中医药大学基础医学院,北京100029

出　　处：《中医药学报》2014年第2期67-70,共4页Acta Chinese Medicine and Pharmacology

基　　金：国家自然科学基金项目(81073017);北京中医药大学科研创新团队项目(2011-CXTD-15)

摘　　要：目的:优选醋炙鳖甲总氨基酸提取工艺。方法:以浸膏得率和总氨基酸含量为指标,对提取方法和提取溶剂进行优选,采用正交试验法考察该方法下提取鳖甲的溶剂用量、提取时间和提取次数,优化工艺条件。结果:以蒸馏水为溶剂进行回流法提取时,最佳提取工艺为10倍水煎煮2 h,提取3次。结论:以蒸馏水为溶剂进行回流提取时,浸膏得率和总氨基酸含量均较高,该方法设计合理、简便易行。Objective： To optimizie the extracting technology of the total amino acids in Carapax Trionycis stir- frying with vinegar. Methods： Use the rate of extractum and the contents of total amino as the index to optimize the extracting method and the extracting solvent,then utilize the orthogonal experiments to evaluate the factors（ the ratio of the solvent,the time of extraction and the frequency of extraction） to optimize the technology. Results： The best technology was to extract the Carapax Trionycis stir- frying with vinegar by using 10 times＇ water lasted 2 hours for 3 times by the reflux method with the water as the solvent. Conclusion： When using the reflux method with the distilled water as the solvent, the rate of extractum and the contents of total amino acids are both the highest,so the procedure is convenient,appropriate and feasible.

关 键 词：醋炙 鳖甲 总氨基酸 提取工艺 

分 类 号：R284.1[医药卫生—中药学]