正交设计优选枣仁安神酒的回流提取工艺  

Optimize Reflux Extraction Process of ZaoRen AnShen Wine by Orthogonal Design

作　　者：陈汀[1] 朱慧[1] 胡芳[1] 唐樑[1] 黄玉宇 CHEN Ting;ZHU Hui;HU Fang;TANG Liang;HUANG Yu-yu(Suzhou TCM Hospital Affiliated of Nanjing University of Chinese medicine,Suzhou 215009,China)

机构地区：[1]南京中医药大学附属苏州市中医医院,江苏苏州215009

出　　处：《海峡药学》2024年第4期7-10,共4页Strait Pharmaceutical Journal

基　　金：苏州市科技局项目(SS201878);江苏省药学会-奥赛康医院药学科研项目(A20120)。

摘　　要：目的筛选回流法制备枣仁安神酒的最佳提取工艺。方法以芒果苷、阿魏酸、甘草苷、斯皮诺素、甘草酸铵5种指标性成分的含量和总固体含量为指标,通过单因素及正交实验考察酒的度数、加酒量及回流时间对提取工艺的影响,从而优选出制备枣仁安神酒的最佳提取工艺。结果确定枣仁安神酒的最佳回流提取工艺为加10倍量的60度白酒,回流提取70 min。3批验证实验结果表明该工艺条件稳定、合理、可靠。结论经筛选出的最佳工艺制备的枣仁安神酒有效成分提取率高、稳定性好,为该制剂的深入开发提供了实验基础。OBJECTIVE Screening the best extraction process of ZaoRen AnShen wine by reflux method.METHODS With the contents of mangiferin,ferulic acid,glycyrrhizin,spinotin and ammonium glycyrrhizinate as indexes and the total solid content,the effects of alcohol dosage,adding amount and reflux time on the extraction process were investigated by single factor and orthogonal experiment.RESULTS The optimal reflux extraction process of ZaoRen AnShen wine was determined to add 10 times the amount of 60-degree wine,and reflux extraction was 70 min.Three batches of experimental results showed that the process conditions were stable,reasonable and reliable.CONCLUSION The extraction rate and stability of the effective components of ZaoRen AnShen wine prepared by the best technology were high,which provided the experimental basis for the further development of the preparation.

关 键 词：枣仁安神酒 芒果苷 阿魏酸 斯皮诺素 正交实验 

分 类 号：R94[医药卫生—药剂学]