大黄中大黄酸提取工艺研究

以大黄酸含量为参考指标，通过单因素实验分别考察硫酸浓度（A）、液料比（B）、提取加热时间（C）、提取加热温度（D）对大黄中大黄酸提取量的影响，并根据单因素试验结果设计正交试验。结果表明，影响大黄中大黄酸提取工艺的主次因素为：加热温度D 〉加热时间C 〉硫酸浓度A 〉液料比B，大黄中大黄酸的最佳提取工艺为：15%硫酸、5∶1液料比、55℃加热回流2.5 h。此法操作性强，优选出最佳提取工艺条件，为开发大黄中泻下有效部位提供了理论依据。

The Study on the Extraction of Rhein from Rhubarb

The factors affecting the extracting rhein from Rhubarb were investgated systematically. Taken rhein yeild as index, the effect of the concentration of sulfuric acid （A）, liquid material ratio （B）, extraction time （C）, extraction temperature （D） on rhein yield were invesgated separately by single factor test. Orthogonal test were designed according to the single-factor test results. The factors affecting rhein yeild is in the order of extraction temperature, extraction time, concentration of sulfuric acid and liquid material ratio. The rhein was best extracted in 15%sulfuric acid, the liquid ratio of 5∶1, heated at 55 ℃ for 2.5 h. The method is simple. Process conditions are optimized, which form the scientific and reasonable bases for developing the Purge active parts from Rhubarb.