节点文献

Optimization of Extraction Technique of Ganmai Dazao Decoction by Response Surface Methodology( RSM)

免费订阅

【作者】 Shendong HOUYicheng FANGJing WANGYoule QU

【Author】 Shendong HOU;Yicheng FANG;Jing WANG;Youle QU;School of Food Science and Pharmacy,Zhejiang Ocean University;

【机构】 School of Food Science and Pharmacy,Zhejiang Ocean University

【摘要】 [Objective] The research aimed to optimize the extraction technique of Ganmai Dazao Decoction. [Methods]The single-factor experiment was conducted with four factors( solvent dosage,soak time,boiling time and extraction temperature) that affected the extraction rate of traditional Chinese medicine,then based on the results,the response surface analysis was conducted with the selected three foremost factors( liquid ratio,extraction time and temperature),the optimum process conditions were obtained. [Results]The optimum extraction process determined in the study was as follows: liquid ratio was 1∶15. 79,extraction time 80 min,extraction temperature 60 ℃ and the maximum extraction rate of flavonoids was estimated to be 0. 108 5%. [Conclusions]The theoretical value estimated in the study was identical with the measured value,and the process conditions can be used to guide the extraction of Ganmai Dazao Decoction.

【所属期刊栏目】 Processing of Traditional Chinese Medicineand Quality Control (2014年09期)
  • 【分类号】TS255.4;TQ464
  • 【被引频次】1
  • 【下载频次】32
节点文献中: 

本文链接的文献网络图示:

浏览历史:
下载历史: