甘麦大枣汤提取工艺对比分析

董胜男; 惠明; 田青; 黄继红

doi:10.12187/2023.04.008

August 2023

Article Contents

DONG Shengnan, HUI Ming, TIAN Qing and et al. Comparative analysis of extraction technology of Ganmai Dazao decoction[J]. Journal of Light Industry, 2023, 38(4): 61-68. doi: 10.12187/2023.04.008

Citation: DONG Shengnan, HUI Ming, TIAN Qing and et al. Comparative analysis of extraction technology of Ganmai Dazao decoction[J]. Journal of Light Industry, 2023, 38(4): 61-68. doi: 10.12187/2023.04.008 shu

Comparative analysis of extraction technology of Ganmai Dazao decoction

1. School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China;
2. Henan Provincial Engineering Laboratory of Preservation and Breeding of Industrial Microbial Strains, Zhengzhou 450001, China

Received Date: 2022-11-10
Accepted Date: 2023-01-06

Abstract

Taking Ganmai-Dazao decoction as the research object, and the extraction amount of 5-21st alkyl resorcinol (ARs-21) as the main evaluation index, the three extraction conditions of water extraction, alcohol extraction, and water extraction and alcohol precipitation were optimized by a single factor test combined with response surface test, and the main physical and chemical indexes and production cost of the extract were compared and analyzed. The results showed that the optimum extraction conditions were as follows:solid-liquid ratio 1:30, ethanol concentration 505 g/L, and extraction time 43 min. Under these conditions, the color and state of the extract were good, and the extraction amounts of ARs-21 and total flavonoids were high, but the industrial cost was high. The optimum extraction conditions of water extraction were as follows:solid-liquid ratio 1:31, extraction temperature 90℃, extraction time 36 min. Under these conditions, the dry extract yield of the extract was higher, the particle size was smaller, and the cost was lower, which was suitable for large-scale production. However, there were some problems, such as darker color, higher viscosity, and lower extraction amount of ARs-21 and total flavonoids than those of alcohol extraction. The water extraction and alcohol precipitation method would produce white yellow flocculent precipitate after alcohol precipitation, which could not be dissolved back, and the product quality stability was poor, which was not suitable for the extraction of Ganmai Dazao decoction.
- Ganmai Dazao decoction,
- water extraction,
- alcohol extraction,
- 5-heneicosylresorcinol,
- total flavone
References
1. [1]
  周鹏, 宋晨, 池仕红, 等.中药提取工艺研究进展[J].中兽医医药杂志, 2022, 41(5):37-43.
2. [2]
  杨义芳, 孔德云.中药提取分离手册[M].北京:化学工业出版社, 2009.
3. [3]
  张艳, 刘雪松, 郝敬友, 等.现代中药提取技术研究进展[J].现代畜牧科技, 2022(3):4-7.
4. [4]
  李慧婷, 伍振峰, 万娜, 等.浸提辅助剂在中药提取中的应用及研究进展[J].中国实验方剂学杂志, 2017, 23(23):212-219.
5. [5]
  候深东, 方毅承, 王静, 等.响应面法优化甘麦大枣汤的提取工艺[J].安徽农业科学, 2014, 42(29):10142-10145
  , 10161.
6. [6]
  汉·张仲景.金匮要略方论[M].北京:人民卫生出版社, 1963.
7. [7]
  袁为玲.不同产地浮小麦质量评价及功能初步分析[D].郑州:河南工业大学, 2021.
8. [8]
  裴妙荣, 孟霜, 李慧峰.浮小麦与小麦的止汗作用及5-二十一烷基间苯二酚等化合物含量比较研究[J].中华中医药学刊, 2013, 31(9):2030-2032
  , 2089.
9. [9]
  LUÍS Â, DOMINGUES F, DUARTE A P.Biological properties of plant-derived alkylresorcinols:Mini-review[J].Mini Reviews in Medicinal Chemistry, 2016, 16(11):851-854.
10. [10]
  周琴妹, 朱萱萱, 刘顺, 等.基于生物指标与理化指标结合模式指导的加味甘麦大枣颗粒精制纯化工艺[J].中国现代应用药学, 2018, 35(6):845-849.
11. [11]
  郭旭光.浮小麦甘枣饮, 缓解更年期综合征[J].家庭医药(就医选药), 2021(4):76.
12. [12]
  杨娜娜, 吴迪, 胡扬, 等.甘麦大枣复合饮料制备工艺及其抗疲劳功能研究[J].特产研究, 2023, 45(1):72-81.
13. [13]
  黄沁沁, 樊凤娇, 李彭, 等.GC-MS和LC-MS/MS分析麦粉中烷基间苯二酚同系物组成[J].食品科学, 2021, 42(14):187-194.
14. [14]
  LI X C, CHEN D F, MAI Y, et al.Concordance between antioxidant activities in vitro and chemical components of Radix Astragali (Huangqi)[J].Natural Product Research:Formerly Natural Product Letters, 2012, 26(11):1050-1053.
15. [15]
  于鹏, 王晓燕.填料折射率与比例对复合树脂折射率和透明度的影响[J].北京大学学报(医学版), 2020, 52(4):790-793.
16. [16]
  ARIMOTO A, NAKAJIMA M, HOSAKA K, et al.Translucency, opalescence and light transmission characteristics of light-cured resin composites[J].Dent Mater, 2010, 26(11):1090-1097.
17. [17]
  薛云, 宁振兴, 苏赞, 等.基于芽孢杆菌固态发酵技术提高广西河池C4F烟叶品质的研究[J].轻工学报, 2022, 37(5):76-84.
18. [18]
  GUO J, WEI J, HUANG F Y, et al.Optimization of microcystin biodegradation by bacterial community YFMCD4 using response surface method[J].Chemosphere, 2021, 274(7):129897.
19. [19]
  鲁锋, 牛塬塬, 谷玉娜, 等.响应面法优化玉米芯基活性炭对培氟沙星的吸附性能研究[J].轻工学报, 2022, 37(5):105-112.
20. [20]
  王立杰, 杨光, 宋海媚, 等.剪切增稠聚合物的制备与表征[J].轻工学报, 2016, 31(5):43-50.
21. [21]
  富蕾, 路遥, 杨硕, 等.剪切增稠液体的制备及其性能和应用[J].高科技纤维与应用, 2012, 37(2):50-56.
22. [22]
  SHEN C Y, YANG Y Q, SHEN B D, et al.Self-discriminating fluorescent hybrid nanocrystals:Efficient and accurate tracking of translocation via oral delivery[J].Nanoscale, 2017, 10(1):436-450.
23. [23]
  MCCLEMENTS D J, RAO J.Food-grade nanoemulsions:Formulation, fabrication, properties, performance, biological fate, and potential toxicity[J].Critical Reviews in Food Science and Nutrition, 2011, 51(4):285-330.
24. [24]
  QIAN C, MCCLEMENTS D J.Formation of nanoemulsions stabilized by model food-grade emulsifiers using high-pressure homogenization:Factors affecting particle size[J].Food Hydrocolloids, 2011, 25(5):1000-1008.
25. [25]
  SAFFARIONPOUR S.Preparation of food flavor nano-emulsions by high-and low-energy emulsification approaches[J].Food Engineering Reviews, 2019, 11(4):259-289.
26. [26]
  刘晓丽, 姜伯成, 姜启兴, 等.粒径对熟制风味龙虾中香辛料品质的影响[J].轻工学报, 2022, 37(2):23-29.
27. [27]
  周厚德, 刘玉环, 李瑞贞, 等.全麦中烷基间苯二酚的研究概述[J].食品科学, 2008(8):680-684.
Proportional views

Get Citation

PDF

XML

Article Metrics

Article views(3122) PDF downloads(13) Cited by()

Ralated

通讯作者: 陈斌, bchen63@163.com

1.
沈阳化工大学材料科学与工程学院沈阳 110142

Comparative analysis of extraction technology of Ganmai Dazao decoction

Abstract

References

Proportional views

Article Metrics

Ralated

Proportional views

通讯作者: 陈斌, bchen63@163.com