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投稿时间：2021-01-27
投稿时间：2021-01-27
中文摘要: 在单因素试验的基础上，分别将超声辅助法和闪式提取法应用于五味子中五味子醇甲的提取工艺研究，通过正交试验优化得到最佳工艺，并对比两种方法的提取效果。采用高效液相色谱法测定五味子醇甲的含量，以五味子醇甲的提取率作为评价指标优化工艺。最佳工艺为闪式提取：乙醇浓度70%、料液比1∶50（g/mL）、提取3 min，此条件下五味子醇甲提取率为5.02 mg/g。
Abstract:Based on a single-factor experiment，ultrasonic-assisted extraction and flash extraction methods were used to extract schizandrin from Schisandrae chinensis Fructus.The best extraction process was identified by using an orthogonal test to compare the extraction effects of both methods.High performance liquid chromatography was applied to determine the schizandrin content，and the extraction efficiency of ultrasonic-assisted extraction and flash extraction were compared by calculating the extraction rate of schizandrin.The results showed flash extraction to be superior to ultrasonic-assisted extraction，and the parameters for optimal extraction were as follows：70%ethanol as the extraction solvent，material to liquid ratio of 1∶50（g/mL），and extraction time of 3 min.The extraction rate of schizandrin by flash extraction was 5.02 mg/g.
keywords: ultrasonic-assisted extraction flash extraction Schisandrae chinensis Fructus schizandrin high performance liquid chromatography
文章编号：202122012 中图分类号： 文献标志码：
基金项目:国家自然科学基金项目（81703683）；吉林省教育厅课题（JJKH20191071KJ）；吉林省中医药管理局项目（2017098、2017250、2018124）；吉林省卫生计生委课题（2017Q048）
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