甜瓜蒂中总葫芦素的提取工艺研究  

Study on the Extraction Process of Cucurbitacin from Cucumis melo L.

作　　者：赵晶丽[1] 

机构地区：[1]吉林工业职业技术学院,吉林吉林132013

出　　处：《广东化工》2015年第22期94-95,共2页Guangdong Chemical Industry

基　　金：吉林省教育厅课题项目(吉科教合字[2014]第452号)

摘　　要：葫芦素系葫芦科植物甜瓜(Cucumis melo L.)瓜蒂的提取物。在单因素考察和预实验的基础上,应用正交试验设计对提取工艺条件进行了优选。优选的最佳提取工艺为:药材粗粉,70%乙醇浸泡30分种后,80℃提取3次,加醇倍量依次为8,6,6倍,依次提取1,0.5,0.5小时,合并提取液,抽滤后浓缩,干燥得干膏。所得工艺合理可行。Cucurbitacin belongs to the extract cream of cucurbitfaculty melon category. In the extracting technology, based on the test of the influence factors and the single factor review, we optimized the extracting technology by the sign of the orthogonal test. The best technological conditions is： take 70 % ethyl alcohol as the resolver, soak 30 minutes later, under 80℃ the condition, the times of extraction is 3 times, the amount of alcohol in the order orS, 6, 6 times, 1, 0.5, 0.5 hours in turn, combined extract, filtration concentration, dry extract. The process is feasible, reasonable.

关 键 词：葫芦素 提取工艺 

分 类 号：TQ460.6[化学工程—制药化工]