正交设计法研究紫苏乌梅饮料的提取工艺  

Study on Extraction Process of the Perilla-plum Drink Based on Orthogonal Design

作　　者：薄娟娟 毛伟平 BO Juan-juan;Mao Wei-ping(Zhejiang Zhoushan Kecheng Pharmaceutical Co.Led.,Zhoushan 316200,China)

机构地区：[1]浙江舟山科成制药有限公司,浙江舟山316200

出　　处：《海峡药学》2021年第6期32-34,共3页Strait Pharmaceutical Journal

摘　　要：目的以薄荷叶、紫苏叶、葛根、乌梅、甘草为原料,研究紫苏乌梅饮料的提取工艺。方法采用单因素和正交设计方法,以总黄酮含量为指标,考察了紫苏乌梅饮料的提取条件。结果影响最大因素为提取次数,其次为提取时间,加水量影响最小。结论提取最佳工艺为:加水量为生料的14倍,提取时间为1.5 h,提取次数为4次。OBJECTIVE Extraction process of the perilla-plum drink was studied,which was made of the material of mint,purple Perilla,radix puerariae,ebony and licorice.METHODS The best condition for extraction measurements was obtained though the indepth experimentation,such as design of single factor and orthogonal experiment by determination the contents of total flavonoids.RESULTS The most influential factors was the extracting degree,the second was the extracting hour,the amount of water was the least.CONCLUSION The best condition to extract was that meal-to-water ratio was 14 times,the extracting hour was 1.5 h,the extraction degree was 4 times.

关 键 词：草本汤 提取 凉茶 

分 类 号：R284[医药卫生—中药学]