均匀设计和正交设计法优选吴茱萸提取工艺的研究

目的对吴茱萸醇提工艺进行考察,优选最佳提取条件,并对均匀设计法和正交设计法进行比较.方法用均匀设计法和正交设计法,以吴茱萸碱与吴茱萸次碱的提出率为指标,对乙醇浓度、溶媒用量、浸泡时间等影响因素进行考察.结果确定提取工艺为用70 %乙醇分别以8倍、7倍量提取2 h、1.5 h.结论本工艺合理,提取率高,适于工业生产;均匀设计在本提取工艺筛选试验中具有很好的可行性.

Optimization of the Extraction Procedure of Evodia Fruits by the Uniform Design and Orthogonal Design

Objective To optimize the alcohol extraction procedure of evodia fruits by the uniform design and orthogonal design, respectively, and to compare the two experiment design methods in terms of their feasibility. Method With the extraction rates of evodiamine and rutecarpine as criteria, the uniform design and orthogonal design were used, respectively, to examine the influence of such factors, as alcohol concentration, solvent volume and marinating time, on the extraction procedure. Result It was found that the optimized extraction procedure was to extract evodia fruits, the first time, with 8-fold of 70% alcohol for 2 hours, and the second time, with 7-fold of 70% alcohol for 1.5 hours. Conclusion The optimized extraction procedure is rationally designed with high extraction rates of evodiamine and rutecarpine, and it is suitable to be used in industrial production. The uniform design shows a higher feasibility in the present screening test on the extraction procedure of evodia fruits.