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从工业化生产的要求出发,研究杜仲叶中有效成分绿原酸超声水提工艺及其防腐的效果。考察了料液比[v(水):m(杜仲叶)]、超声时间、pH值、提取温度等条件对绿原酸提取率的影响,将提取物用于医院常用几种制剂做防腐实验。结果表明:超声水提杜仲叶中绿原酸的最佳条件:超声时间为提取50min,杜仲叶与水的料液比为1:30,pH值为4,提取温度为60℃;各因素影响的主次顺序为超声时间>料液比>pH>提取温度。0.02%绿原酸具有0.03%尼泊金乙酯相同的防腐作用。
Proceeding from the requirements of industrialized production, the study on ultrasonic extraction of chlorogenic acid from Eucommia ulmoides leaves and its antiseptic effect were studied. The effects of the ratio of material to liquid (v (water): m (Eucommia ulmoides)], ultrasonic time, pH value and extraction temperature on the extraction rate of chlorogenic acid were investigated. The extracts were used in the anticorrosion experiments . The results showed that the optimum conditions of ultrasonic extraction of chlorogenic acid in the leaves of Eucommia ulmoides were ultrasonic time was 50 min, the ratio of solid to liquid was 1:30, the pH value was 4 and the extraction temperature was 60 ℃. The order of primary and secondary ultrasonic time> solid-liquid ratio> pH> extraction temperature. 0.02% chlorogenic acid has the same preservative effect as 0.03% paraben.