五味子醇甲水提醇沉法提取工艺研究

[目的]以五味子醇甲为指标,优化五味子的提取工艺。[方法]采用正交试验法优选分析煎煮工艺中的加水量、煎煮时间和煎煮次数等因素及醇沉工艺中的加醇量与醇浓度。[结果]优选出的五味子醇甲提取、纯化工艺为:用12倍量的水,提取3次,每次1 h,滤液浓缩到1.0 g生药/m l后醇沉至80%。[结论]水提醇沉法工艺可作为五味子提取生产工艺的参考。

Study on the Extraction Process of Schizandrin with Water Extracting-Alcohol Precipitating from Fructus Schisandra chinensis

[Objective] The research aimed to optimize the extraction process of schizandrin from Fructus Schisandra chinensis.[Method] The optimization of water addition,decocting time and times during decocting process and alcohol addtion,alcohol concentration during alcohol precipitation process was carried out with orthogonal test method. [Result] The optimized process for extraction and purification of schisandrin was as follows:extracting three times,using 12 times water,1 h each time,with filter liquids concentrated to 1.0 g crude drug 1ml.And the content then precipitated to 80%.[Conclusion] This process can be used as a reference for the production technology of Fructus S.chinensis.