不同浸泡方式对五指毛桃根活性成分溶出量的影响

为研究五指毛桃泡腾片制备工艺，以水为溶剂，超声辅助提取五指毛桃中活性成分，采用高效液相色谱质谱联用技术（HPLC-MS/MS）测定提取物种类，通过单因素实验和正交试验优化五指毛桃泡腾片配方。结果表明，五指毛桃水提液检测到433种物质，种类最多的三种物质分别是羧酸及其衍生物（103种）、脂肪酰基（45种）和苯及其取代衍生物（36种）。主要活性成分糖类23种（含量6.71%），黄酮9种（含量0.22%），酚类16种（含量1.65%），香豆素类化合物5种（含量0.51‰），苯丙素类9种。五指毛桃泡腾片最佳制备工艺条件为：25%五指毛桃水提液干粉，50%崩解剂（柠檬酸与碳酸氢钠质量比为1:1.5），20%甘露醇，5% PEG-6000。此工艺条件下制得的五指毛桃泡腾片溶液呈棕黄色，且澄清透明，口感酸甜适口，对DPPH自由基的清除率IC₅₀为1.65 mg/mL。五指毛桃水提液制备泡腾片含有丰富的活性成分且具备抗氧化活性。

Influence of different marinating methods on dissolving active components from Ficus hirta root

To study the preparation process of Ficus hirta Vahl effervescent tablets, the active ingredients were extracted with the aid of ultrasound using water as solvent, and the extract species were determined by high performance liquid chromatography-mass spectrometry (HPLC-MS/MS), and the formulation of Ficus hirta Vahl effervescent tablets was optimized by single-factor experiments and orthogonal optimization experiment. The results showed that 433 substances were detected in the aqueous extract of Ficus hirta Vahl, and the three most species were carboxylic acids and derivatives (103 species), fatty acyls (45 species) and benzene and substituted derivatives (36 species). The main active ingredients were 23 sugars (6.71% content), 9 flavonoids (0.22% content), 16 phenols (1.65% content), 5 coumarins (0.51‰ content) and 9 phenylpropanoic acids. The best preparation conditions of the effervescent tablets were 25% dried aqueous extract of Ficus hirta Vahl, 50% disintegrant (1:1.5 mass ratio of citric acid to sodium bicarbonate), 20% mannitol, 5% PEG-6000, and the solution of Ficus hirta Vahl effervescent tablets was brownish-yellow, clear and transparent with a sweet and sour taste. The DPPH free radical scavenging ability IC₅₀ was 1.65 mg/mL. The preparation of effervescent tablets from the aqueous extract of Ficus hirta Vahl was rich in active ingredients and possesses antioxidant activity.