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目的:优选川贝清咽含片中余甘子的提取工艺条件。方法:采取单因素实验法与Box-Behnken效应面法,以没食子酸含量、总酚酸含量、干膏率为指标进行实验。在余甘子煎煮的提取工艺中,考察加水量、提取时间、提取次数、浸泡时间等因素对提取工艺的影响。结果:优选出水煎煮余甘子的最佳工艺为:加水量为25倍,提取时间90分钟,浸泡时间80分钟,提取次数2次。平均没食子酸的提取率为:8.52%;平均总酚酸的提取率为:50.05%;平均干膏率为:58.83%。结论:Box-Behnken试验设计法用于川贝清咽含片提取工艺的优选是可行的,数学模型的预测值与试验观察值相符。
Objective: To optimize Chuanbei Qingyan buccal tablet extraction conditions. Methods: The single factor experiment and the Box-Behnken effect surface method were used to test the content of gallic acid, total phenolic acid and dry cream. In the extraction process of emblic decoction, the influence of the amount of water, extraction time, extraction times, soaking time and other factors on the extraction process was investigated. Results: The optimum conditions were as follows: the amount of water was 25 times, the extraction time was 90 minutes, the soaking time was 80 minutes and the number of extraction was 2 times. The average extraction rate of gallic acid was 8.52%. The average extraction rate of total phenolic acids was 50.05%. The average dry cream rate was 58.83%. Conclusion: Box-Behnken experimental design method for Chuanbei Qingyan lozenge extraction process is feasible, the mathematical model predictions and experimental observations consistent.