黄芪甘草汤中总多糖提取工艺优化  

Optimization of extraction technology of total polysaccharides from Huangqi Gancao Tang

作　　者：毛浩洋 董方昕 金可欣 李思明 MAO Hao-yang;DONG Fang-xin;JIN Ke-xin;LI Si-ming(College of Pharmacy,Harbin University of Commerce,Harbin 150076,China)

机构地区：[1]哈尔滨商业大学药学院,黑龙江哈尔滨150076

出　　处：《化学工程师》2024年第1期80-83,共4页Chemical Engineer

基　　金：黑龙江省自然科学基金优秀青年基金(No.YQ2021H002)。

摘　　要：目的优化黄芪甘草汤中总多糖的提取工艺。方法采用水提醇沉法提取多糖,以多糖得率为指标,通过单因素与正交实验法优化黄芪甘草汤中总多糖提取工艺。结果黄芪甘草汤中总多糖最佳提取工艺条件为:提取温度为80℃,料液比为1∶20(g∶mL),脱脂时间为6h,提取时间为1h,提取次数3次。结论最佳提取条件下总多糖平均得率为9.71%,验证结果显示,优化后的提取工艺具有较高的稳定性和重复性。OBJECTIVE To optimize the extraction process of total polysaccharides from Huangqi Gancao Tang.METHODS The polysaccharide was extracted by water extraction and alcohol precipitation,and the extraction process of total polysaccharide in Huangqi Gancao Tang was optimized by single factor and orthogonal experiments.RESULTS The optimum extraction conditions of total polysaccharides in Huangqi Gancao Tang were as follows:extraction temperature was 80℃,the ratio of material to liquid was 1∶20(g∶mL),degreasing time was 6h,extraction time was 1h,and extraction for 3 times.CONCLUSION Under the optimum extraction conditions,the yield of total polysaccharides was 9.71%.The verification results show that the optimized extraction process has high stability and repeatability.

关 键 词：黄芪甘草汤 水提醇沉法 多糖 提取工艺 

分 类 号：R284.2[医药卫生—中药学]