摘要
研究了超声波辅助微波萃取法从迷迭香中提取迷迭香酸的工艺条件,其最佳提取工艺条件为:用15%乙醇做溶剂,料液比为1:5(w/v),超声波预处理10min,然后进行微波法提取,微波功率为540W,辐射时间为6min,共辐射4次,迷迭香酸的提取率可达到94.54%。结果表明,采用超声波辅助微波提取迷迭香酸,具有提取率高,提取时间短和节能等优点。
The extraction of rosmarinic acid from rosemary with microwave and ultrasonic wave was studied. The results showed that the optimal extracting technological conditions were as follows： 15% （ethanol concentration, v/v） ,10min（the time of ultrasonic cells broken）,540W （the power of microwave）,4 times （extracting times） and 6min each time. Under this condition,the extracting rate of rosmarinic acid could reach 94.54%. It showed that this method had the advantages of short extracting time, high yield and low-cost for extraction of rosmarinic acid.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第4期194-195,198,共3页
Science and Technology of Food Industry
基金
广西北海市科技局资助项目(桂科能计字0537021-7-2-5)
关键词
迷迭香
迷迭香酸
微波
超声波
rosemary
rosmarinic acid
microwave
ultrasonic wave
