34 10 () V o l. 34 N o. 10 2006 10 Jour. of N o rthw est Sci2T ech U niv. of gri. and Fo r. (N aṫ Sci. Ed. ) O cṫ 2006 Ξ 1, 2, 1, 2, 3, 2, 2 (1, 712081; 2, 712100; 3, 123000) [ ],,, : V ( ) V ( 95% ) = 3 7, (m gv ) 1 10, 50 30 m in;, [ ] ; ; ; ; [] S793. 608[] [ ] 167129387 (2006) 1020184205 (H ipp op hae rham noid es L. ), (E laegnaceae) (H ip2 p op hae L. ), 8 [1 ], [2 ],, 9. 82 m g g,, [3 ],,, [428 ], [9 ],, 1 1. 1, 60 1 mm 1. 2 U 270, eackm an ; 8855202 ( 50 60 kh z), o le2parm er ; R 201L, ; SH 2g, ; 200S, Sarto riu s 1. 3 1. 3. 1 (1), (2) (, ), 1. 3. 2 2 m g, 100 ml, 20 ΛggmL 0, 1. 0, 2. 0, 3. 0, 4. 0, 5. 0 ml 10 ml, 0. 1 mo lgl l l3 1 ml,,, 10 m in, 430 nm (X ), (Y ), : Y = 0. 093 1X - 0. 001 5, r= Ξ [ ] 2006204224 [ ] (1979- ),,,, [ ] (1963- ),,,, E2m ail: m ym 63@ sina. com
10 : 185 1. 000 0 1. 3. 31. 3. 1 25 ml, 1 ml 10 ml, l2 l3,, 10 m in,, 430 nm, 1. 3. 4,, 95% 3 ( 1 1), 1 8, 40 25 m in, 1. 3. 5 (1) 95% V ( ) V ( 95% ) 0 1, 1 9, 3 7, 1 1, 7 3, 9 1, 1 8, 40 25 m in, (2) (m gv ) V ( ) V ( 95% ) = 3 7, 1 4, 1 6, 1 8, 1 10, 1 12, 40 25 m in, ( 3) V ( ) V ( 95% ) 3 7, 1 10, 10, 15, 20, 25, 30 m in, 40, (4) V ( ) V ( 95% ) 3 7, 1 10, 30, 35, 40, 45, 50 30 m in, 1. 3. 6,,,, L 9 (3 4 ) 3 (2 ) 2 2. 1 1, 95%, 95% 1 T able 1 Effect of different so lutions on content of to tal flavono ids m g g So lution ontnet of to tal flavono ids So lution ontnet of to tal flavono ids M ethano l 5. 59 M ethano l and ethyl acetate 7. 98 95% 95% ethano l 5. 66 95% E thyl acetate and 95% ethano l 8. 23 E thyl acetate 7. 25 95% M ethano l and 95% ethano l 6. 79 2. 2 2. 2. 1 95% 1
186 () 34 1,,, V ( ) V ( 95% ) = 3 7,, 95% 3 7 7 3 2. 2. 2 (m gv ) 2, 1 10,, 1 4 1 10 2. 2. 33, 30 m in, 10 30 m in 2. 2. 44,, 50, 30 50 2. 3 L evel 2. 2 L 9 (3 4 ) V ( ) V ( 95% ), L 9 (3 4 ) 2 3 2 L 9 (3 4 ) T able 2 Facto r Standard list of the o rthogonal experim ental of L 9 (3 4 ) g(m V ) Facto r gm in tim e 1 3 7 1 4 10 30 2 5 5 1 8 20 40 3 7 3 1 10 30 50 3, 1 3 3 3, V ( 3 L 9 (3 4 ) T able 3 O rthogonal experim ental L 9 (3 4 ) and the results g ) V (95% ) 3 7, 1 10, 50 30 m in N o. V ( ) V ( 95% ) g(m V ) gm in tim e g g(m g g - 1 ) To tal flavono ids content 1 3 7 (1) 1 4 (1) 10 (1) 30 (1) 7. 26 2 3 7 (1) 1 8 (2) 20 (2) 40 (2) 8. 16 3 3 7 (1) 1 10 (3) 30 (3) 50 (3) 9. 12 4 5 5 (2) 1 4 (1) 20 (2) 50 (3) 7. 62 5 5 5 (2) 1 8 (2) 30 (3) 30 (1) 8. 09 6 5 5 (2) 1 10 (3) 10 (1) 40 (2) 8. 21
10 : 3 ontinued of T able 3 187 N o. V ( ) V ( 95% ) g(m V ) gm in tim e g g(m g g - 1 ) To tal flavono ids content 7 7 3 (3) 1 4 (1) 30 (3) 40 (2) 7. 40 8 7 3 (3) 1 8 (2) 10 (1) 50 (3) 8. 70 9 7 3 (3) 1 10 (3) 20 (2) 30 (1) 8. 51 k 1 8. 180 7. 427 8. 057 7. 953 k 2 7. 973 8. 317 8. 097 7. 923 k 3 8. 203 8. 613 8. 203 8. 480 R 0. 230 1. 186 0. 146 0. 557 4, ( ) ; ( ) 95% ( ), ; (), : > > > 4 T able 4 V ariation analysis of content of to tal flavono ids Facto r eviation sum of squares egree of freedom M ean square F F value P P value Significant exam ination 0. 096 2 0. 032 2. 824 < 0. 05 2. 288 2 1. 144 67. 294 < 0. 01 3 3 0. 034 2 0. 017 1. 000 < 0. 05 0. 588 2 0. 294 17. 294 < 0. 05 3 E rro r 0. 03 2 : 3. ; 3 3. N o te 3 is significant difference; 3 3 is greatly significant difference. 2. 4, 3 1 3 3 3 ; V ( ) V ( 95% ) 3 7, 1 10, 75 2 h 3,,,, 5 5 T able 5 omparison of content of to tal flavono ids betw een ultrasonic and refluxing m g g Extraction frequency Refluxing Extraction frequency Refluxing 1 7. 23 6. 15 3 0. 50 0. 72 2 1. 94 1. 91 To tal 9. 67 8. 78 5, 2 RJ 3 2 9. 17 m g g 2 3 (1), : V ( ) V (95% ) = 3 7, 1 10, 50 30 m in 3 9. 67 m g g (2),, 2 3,,,,,
188 () 34 [ 1 ]. [J ]., 1998 (3) : 27. [ ] [ 2 ],. [J ]., 2003, 20 (3) : 21222. [ 3 ],,. [J ]., 2003, 6 (6) : 529. [ 4 ],,. [J ]., 2004, 29 (5) : 37239. [ 5 ],,. [J ]., 2001, 26 (1) : 35237. [ 6 ],,,. [J ]., 2004, 31 (1) : 18221. [ 7 ],,. [J ]., 2004, 25 (6) : 1382141. [ 8 ],,. [J ]., 2003, 6 (6) : 123. [ 9 ],,. [J ]., 2004, 16 (4) : 88289. R esearch on u ltrason ic w ave ex traction of to tal flavono ids from fru it m arc of H ipp op hae rham noid es L. J ING Shao- juan 1, 2,M Yang-m in 1, 2, KONG ong-n ing 3, SH I Qing-hua 2, FU J ian-x i 2 (1 olleg e of hem istry & hem ical E ng ineering, S haanx i U niversity of S cience & T echnology, X iany ang, S haanx i 712081, h ina; 2 olleg e of L if e S cience, N orthw est & F U niversity, Y ang ling, S haanx i 712100, h ina; 3 L iaoning ongning P harm aceutical omp any,l td., Fux in,l iaoning 123000, hina) bstract: T he u ltrason ic ex traction of to tal flanovono ids in the fru it m arc of H ipp op hae rham noid es L. w as studied. T he ex traction p rocess of to tal flanovono ids w as op tim ized w ith o rthogonal experim en t, and there w as a comparison betw een the u ltrason ic m ethod and the reflux ing m ethod. T he resu lts indicated that op tim um ex traction condition s w ere determ ined as fo llow s: the m ix tu re so lu tion of V (ethyl acetate) and (3 7) as ex tracting so lven t, stock ratio 1 10 (m ass vo lum e), temperatu re 50, tim e 30 m in. nd the u ltrason ic m ethod w as superio r to the reflux ing techno logy. Key words: u ltrason ic w ave ex traction; fru it m arc of H ipp op hae rham noid es L. ; to tal flanovono ids; ex2 traction techno logy; o rthogonal experim en t ( 183 ) bstract I: 1671-9387 (2006) 10-0181- R esearch of all2so lid com b ination ph sen so r and its app lication YNG a i-q in 1, U ao-zhong 2,L I X iang-yang 2, GUO ong 2, XUE L i 2 (1 olleg e of hem istry & hem ical E ng ineering, S haanx i U niversity of S cience & T echnology, X iany ang, S haanx i 712081, h ina; 2 ep artm ent of pp licated hem istry, X iπan U niversity of T echnology, X iπan, S haanx i 710048, h ina) bstract: T h is paper repo rts abou t a new type all2so lid com b ination ph sen so r determ in ing directly ph value of su rface and in side of so lid, sem i2so lid and pasty m ass firstly in ch ina. It also describes in detail the techno logy of p reparing, p roperties of ph determ in ing condition, and effects of o ther sub stanceṡ T he sen so r has low er inner resistance, rap id respon se, w ide m easu re range (ph 1-13), h igh m easu re p recision and good repeat, and its respon se slope is (56 1. 0) mv gph, temperatu re coefficien t is - 0. 782 mv g. T he all2so lid com b ination ph sen so r no t on ly has the sam e effect as glass electrode, bu t also can be u sed in clin2 ic test, food p rocess, b iochem ical engineering, environm en t test, leather, paper m ak ing, so il su rvey, cu ltu ral relic p ro tection and so on. trode Key words: ph sen so r; in2situ and in tact determ in ing; iridium electrode; g2 g l bare reference elec2