多指标综合评分法优选加味桂枝茯苓汤提取工艺

目的:优选加味桂枝茯苓汤的提取工艺。方法:以咖啡酸、连翘苷、连翘酯苷A和芍药苷提取量的综合评分为指标,采用正交试验考察加水量、提取次数及时间对加味桂枝茯苓汤提取工艺的影响。采用HPLC测定咖啡酸、连翘苷、连翘酯苷A和芍药苷含量,检测波长分别为323,277,330,230 nm。结果:最佳提取工艺为加8倍量水煎煮3次,每次2 h;咖啡酸、连翘苷、连翘酯苷A和芍药苷提取量分别为1.04,7.80,12.37,35.33 mg·g-1。结论:采用多指标综合评分法优选的提取工艺科学合理。

Optimization of Extraction Technology for Jiawei Guizhi Fuling Decoction by Multi-index Comprehensive Score

Objective: To optimize extraction process of Jiawei Guizhi Fuling decoction. Method: Orthogonal test was adopted to investigate effects of the amount of water,extraction times and timeon extraction process by taking composite score of extraction amount of caffeic acid,forsythin,forsythoside A and paeoniflorin.HPLC was employed to determine contents of index components with detection wavelength were 323,277,330, 230 nm,respectively. Result: Optimal extraction ntechnology was as following:decocted 3 times with eight times the amount of water for 2.0 h each time;extraction amount of caffeic acid,forsythin,forsythoside A and paeoniflorin were 1.04,7.80,12.37,35.33 mg·g^-1,respectively. Conclusion: This optimized extraction technologywas reasonable and scientific by multi-index comprehensive score.