中医药学报Issue(2)：67-70,4.
醋炙鳖甲总氨基酸提取工艺优选
Optimizing the Extracting Technology of Total Amino Acids in the Carapax Trionycis Processed with Vinegar
摘要
Abstract
Objective:To optimizie the extracting technology of the total amino acids in Carapax Trionycis stir -frying with vinegar .Methods:Use the rate of extractum and the contents of total amino as the index to optimize the extracting meth-od and the extracting solvent , then utilize the orthogonal experiments to evaluate the factors ( the ratio of the solvent ,the time of extraction and the frequency of extraction ) to optimize the technology .Results: The best technology was to ex-tract the Carapax Trionycis stir -frying with vinegar by using 10 times ’ water lasted 2 hours for 3 times by the reflux method with the water as the solvent .Conclusion:When using the reflux method with the distilled water as the solvent , the rate of extractum and the contents of total amino acids are both the highest , so the procedure is convenient , appropri-ate and feasible .关键词
醋炙/鳖甲/总氨基酸/提取工艺Key words
Vinegar moxibustion/Carapax Trionycis/Total amino acids/Processing分类
医药卫生引用本文复制引用
徐士勋,邢延一,林锦旋,周燊,绪扩,韩秋俊,雷海民..醋炙鳖甲总氨基酸提取工艺优选[J].中医药学报,2014,(2):67-70,4.基金项目
国家自然科学基金项目（81073017）；北京中医药大学科研创新团队项目 （）
