Method for extracting 'Danfen' phenolic acid-A
An extraction method and technology of salvianolic acid, which is applied in the field of extraction of pharmaceutical ingredients, can solve the problems of difficulty in large-scale production and low extraction rate of salvianolic acid A, and achieve the effects of low production cost, good purity and stable performance
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Embodiment 1
[0020] Embodiment one A kind of extraction method of salvianolic acid A:
[0021] Take 250 kg of Salvia miltiorrhiza granules, add 6 times the amount of 60% ethanol for ultrasonic extraction 3 times, each time for 20 minutes, and the ultrasonic extraction temperature is 30°C. The extracts were combined, centrifuged with three legs, the centrifugate was concentrated under reduced pressure, the temperature was controlled at 60°C, and concentrated to 1:1, and the concentrated solution was placed in a reaction kettle at 120°C for 8 hours. Take the above-mentioned medicinal solution and pass it through the macroporous resin column, the ratio of the sample amount (calculated based on the dry weight of the original medicinal material) to the macroporous resin is 1:5, first wash with 10 times the column volume of water to remove impurities, and then wash with 10 times the column volume concentration Rinse with 20% ethanol water to remove impurities, then rinse with 40% ethanol water s...
Embodiment 2
[0022] Example 2 An extraction method of salvianolic acid A: basically the same as Example 1, the difference is ultrasonic extraction with water. details as follows:
[0023] Salvia miltiorrhiza granules, add 6 times the amount of water, ultrasonic extraction 3 times, 40 minutes each time, ultrasonic temperature 40 ℃.
Embodiment 3
[0024] Example 3 An extraction method of salvianolic acid A: basically the same as Example 2, the difference is that the ultrasonic temperature is 0°C, specifically as follows:
[0025] Salvia miltiorrhiza granules, add 6 times the amount of water, ultrasonic extraction 3 times, 90 minutes each time, ultrasonic temperature 0 ℃.
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