中药多酚超声瞬时提取工艺拟合及质量评价.docVIP

中药多酚超声瞬时提取工艺拟合及质量评价 　 作者：叶勇，张永波 陈焕仪 朱全红 【摘要】 目的 研究超声瞬时提取工艺对中药多酚成分的影响，对其工艺进行评价，并进行工艺模型拟合。方法采用超声瞬时提取方法对叶下珠、茶叶、丹参中多酚类进行提取，HPLC测定其有效成分没食子酸、EGCG和丹参素含量;采用均匀设计和多元线性回归对超声瞬时提取的工艺参数和多酚产率进行了回归拟合，优化工艺参数;对工艺耗能进行计算。结果超声瞬时提取工艺较10 min煎煮法和1 h超声法有效成分含量分别可高1～3倍和1～5倍。常规煎煮法(2 h)其耗能是超声瞬时提取的60倍。不同药材其回归方程有所不同，但颗粒度影响均较大。结论超声瞬时提取工艺是一种高效节能工艺，适用于中药多酚类提取。 【关键词】 超声瞬时提取; 多酚; 工艺参数; 回归模型; 能耗 　　Abstract：ObjectiveTo study the effect of instantaneous ultrasonic extraction on polyphenols in Chinese herbs, evaluate this technique, and create the regression equation.MethodsInstantaneous ultrasonic extraction was used to extract polyphenol separately from herbs of Phyllantuus urinaria L., leaves of Camellia sinensis L. and root of Salvia miltiorrhiza Bunge. Gallic acid, EGCG and Salvianic acid were determined by HPLC. The uniform design and multi-linear regression were applied to obtain the equation about the relationship between process parameters and polyphenol yield rate, and optimize the process conditions. Energy consumption of the technique was calculated. ResultsPolyphenol content extracted by this method could be 1～3 times or 1～5 times more than that extracted by water boiling for 10 min or ultrasonic extraction for 1h. The energy consumption in water boiling extraction for 2h was 60 times more than in instantaneous ultrasonic extraction for 10 min. The regression equations were different in various herbs, and all were obviously affected by granularity. Conclusion Instantaneous ultrasonic extraction is the technique with high efficiency and low energy consumption, it is practicable to be used in extraction of polyphenols in Chinese herbs. 　　Key words： Instantaneous ultrasonic extraction; Polyphenol; Process parameter; Regression model; Energy consumption 　　提取是中药制药工艺中的首要环节。目前的中药提取均是采用传统的煎煮工艺，一般以水或醇为溶剂，加热回流1～2 h并提取2～3次。这种工艺不仅耗能，而且对热敏性的有效成分造成了较大的破坏。因此有必要对传统热提取工艺进行改革和创新。低温和快速可以减少热敏性成分的破坏。冷提取、超临界萃取可实现冷提取，微波萃取可实现快速提取。但直接冷浸提取率低。超临界提取虽然得率较高，但仍然需要一定温度和压力，且设备投资大[1]。微波萃取的温度高，不宜长时间操作，由于设备限制，对大量提取仍有一定困难[2]。超声