摘要
运用正交试验L9(34)设计方法,研究了紫苏中迷迭香酸的超声波提取法的工艺条件。方法采用硫酸亚铁比色法测定迷迭香酸的含量,确定了最佳工艺条件为:50%的乙醇为提取溶剂、超声时间为45min、料液比为1∶30(w/v),迷迭香酸提取率达3.736%,比以往方法的提取率都要高,效果显著。
Ultrasonic extraction technological conditions of rosmarinic acid from folium perilla were studied with L9（3^4） orthogonal experimental design, and the quantitative analysis with FeSO4 method. The optimal ultrasonic extraction conditions were as follows： extraction solvent was 50% alcohol, the ultrasonic extracting time was 45 min, the mass ration of material to liquor was 1：30（w/v）, Under this conditions, the extracting rate of rosmarinic acid could reach 3.736%, higher than those methods before.
出处
《食品科技》
CAS
北大核心
2007年第6期122-124,共3页
Food Science and Technology
关键词
迷迭香酸
超声波提取
正交试验设计
紫苏
rosmarinic acid
extracting technology
orthogonal design
folium perilla
