五味子水提工艺优化及液质联用测定方法研究  

Application of Plackett-Burman-Central Composite Design for Extract Processing of Schisandra chinensis by HPLC-MS/MS

作　　者：王梅[1] 刘明明[2] 梁晨光[2] 史鑫波 白宏博[2] 宋忠兴[2] 刘妍如[2] 唐志书[2] 

机构地区：[1]陕西中医学院附属医院,陕西咸阳712000 [2]陕西中医药大学/陕西省中药资源产业化协同创新中心,陕西省中药基础与新药研究重点实验室,陕西咸阳712083

出　　处：《中国现代中药》2016年第11期1484-1489,共6页Modern Chinese Medicine

基　　金：国家自然科学基金项目(81501229);陕西省协同创新计划项目(2015XT-35);陕西省科技统筹创新工程计划项目(2011KTCL03-05)

摘　　要：目的:以Plackett-Burman-Central Composite Design(PB-CCD)设计为基础,通过分析五味子的LC-MS/MS液质联用仪测出的谱图优选五味子的水提工艺。方法:以五味子醇甲及五味子酯甲的含量为指标,以浸泡时间、液固比、溶剂PH值、提取时间、提取次数、提取温度及浓缩温度为考察因素,采用PB-CCD优选水提工艺条件并进行含量测定分析。结果:选定最佳提取工艺为浸泡时间2 h,提取时间1 h,提取温度70℃,提取次数5次,溶剂pH值5.0,浓缩温度60℃。结论:PB-CCD优选五味子提取工艺方法简单,可为五味子的提取生产工艺提供参考。Objective： A Plackett-Burman-Central Composite Design with response surface analysis method was applied to optimize the aqueous extraction efficiency of Schisandra chinensis materials. Method ： By using design of experiments （DOEs）, the controllable factors of PB-CCD experiment were selected for further optimization, such as immersion time, liquid/solid ratio, pH value, extraction time, temperature and concentration based on schisandrin and schisantherin A determination. Results： An optimized condition of extraction was selected, 2 hours of immersion time, 1 hour of extraction time, 70 ℃ of extraction temperature with five times under pH 5.0 of solvent and 60 ℃ of concentration temperature. Conclusion： The strategy of optimization method based on PB-CCD experiment design can apply a simple and reliable pathway for the aqueous extraction of S. chinensis.

关 键 词：PB—CCD实验设计 液质联用 五味子 五味子醇甲 五味子酯甲 

分 类 号：R284.1[医药卫生—中药学]