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目的:优化大黄水提取工艺。方法:应用电化学振荡技术获取大黄不同提取工艺的电化学指纹图谱,根据电化学指纹图谱特征参数诱导时间来考察大黄提取液中总成分含量的高低。以诱导时间和总蒽醌含量为指标,通过正交试验优化大黄提取工艺。结果:大黄提取液浓度和诱导时间倒数(1/tin)呈良好的线性关系,其线性回归方程为1/tin=0.0336C-1.1384×10-4(R=0.9990),线性范围为(5.958～17.87)×10-3g/mL。提取次数和溶媒用量对提取效果有显著性影响,提取时间对提取效果无显著性影响。结论:确定大黄提取最佳工艺为:采用10倍量的水,提取20min,提取3次。
Objective: To optimize rhubarb water extraction process. Methods: The electrochemical fingerprints of different extraction processes of rhubarb were obtained by electrochemical oscillating technique. The content of total components in rhubarb extract was determined according to the induction time of characteristic parameters of electrochemical fingerprints. Induction time and total anthraquinone content as an indicator, through orthogonal test optimization rhubarb extraction process. The linear regression equation was 1 / tin = 0.0336C-1.1384 × 10-4 (R = 0.9990) and the linear range was (5.958 ~ 17.87) × 10 -3 g / mL. The number of extraction and the amount of solvent had a significant effect on the extraction efficiency, and the extraction time had no significant effect on the extraction efficiency. Conclusion: The optimum extraction technology of rhubarb is as follows: 10 times the amount of water, extraction 20min, extraction 3 times.