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Particle Extraction Process Improvement Coptis Xiaoke Research
PAGE \* MERGEFORMAT 13
Particle Extraction Process Improvement Coptis Xiaoke Research
Author: Tang Yue-ting Ma Chaoying Li Yan Chen Lu Jiang UCO
[Abstract] Objective To improve the extraction process Coptis Diabetes particles. Methods respectively and polysaccharide content of berberine as an indicator, using single-factor orthogonal design method and comparative law, design optimization of Coptis Diabetes granules extraction process. The results of the optimized extraction process as follows: berberine with the original Fang separated from the other four Herbs extract; Coptis meal soaked 30 min, with 12.10 times the amount of water extracted two times, extraction time were 1.5 h; the remaining 4 Herbs with the extraction, soaked 30 min, plus 10 times the amount of water extract from a second, extraction time of 1.5 h. Conclusion The experimental method to determine the extraction process is reasonable, stable and practical.
[Keywords:] Polysaccharide Extraction of berberine hydrochloride
Abstract: ObjectiveTo improve the extraction technology of Huang-lian-xiao-ke Granule. MethodsThe extraction technology for Huang-lian-xiao-ke Granule was optimized through single comparative and orthogonal law with the use of the extraction rate of berberine hydrochloride and polysaccharide as the assessment index. ResultsThe optimized extraction technology for Huang-lian-xiao-ke Granule was as follows: Copis chinensis Franch. and the other four kinds of raw materials in the origin prescription were decocted separately; after soaked for 30min, the coarse powder of Copis chinensis Franch was decocted with 12,10 times water each time and both for 1.5h; after soaked for 30min, the four kinds of raw materials were decocted together for 1.5h just one time with 10 times water. ConclusionThe extraction technology is reasonable, stable and easy to operate.
Keywords:: Berberine hydrochloride; Polysaccharide; Extraction technology
Coptis Xiaoke particles is the study of a rese
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