摘要
本文应用回流提取法、索式提取法、冷浸提取法和超声波提取法对木瓜中的齐墩果酸(OA)进行了分离提取,并采用高效液相色谱法(HPLC)测定其含量。实验结果表明:采用超声波提取法提取木瓜中的齐墩果酸提取效率最高:采用HPLC法测定木瓜中的齐墩果酸(OA)的含量,具有操作简便、快速、灵敏等特点。
A method was developed for the extraction and determination of oleanolic acid from Chinese quince. The performances of Reflux extraction, Soxhiet extraction, Leaching extraction and Ultrasonic extraction (UE) were investigated. The results obtained by HPLC indicated that UE had the highest extraction efficiency. The proposed method was charecterized as simplicity, fast and sensitivity.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2005年第9期365-367,共3页
Food Science
关键词
木瓜
齐墩果酸
超声波
HPLC
Chinese quince
oleanolic acid
ultrasonic
HPLC