超声辅助提取尾叶香茶菜总二萜工艺研究

摘要

目的:研究超声辅助提取尾叶香茶菜中总二萜的工艺.方法:以Kamebakaurin作为对照品,采用紫外分光光度法来测定尾叶香茶菜中总二萜的含量,通过单因素和响应面实验考察超声提取尾叶香茶菜总二萜的主要影响因素,来确定超声辅助提取最佳的工艺条件.结果:超声辅助提取最佳条件为:功率400 W,提取温度60℃,乙醇浓度64％.结论:超声提取尾叶香茶菜总二萜的测定的方法简单可行,效果好,提取效率高.%Objective:To study the extraction process of the total diterpenoids from Rabdosia excise by method of ultrason-ic-assisted extraction. Methods:The content of the total diterpenoids was determined by UV-spectrophotometry using Kamebakaurin as the standard. The single factor experiment and response surface methodology were used to optimize the technology of the ultrasonic-assisted extraction method. Results: The optimum extraction conditions were as follows:the extracting power was 400W, the extracting temperature was 60℃, the extracting solvent was 64％ ethanol. Conclu-sion:The extraction of the total diterpenoids from Rabdosia excise by ultrasonic-assisted extraction was simple, feasi-ble, and effective.