摘要
目的:优选玄参中齐墩果酸的超声提取工艺。方法:使用超声波提取法,采用L9(34)正交设计实验,用紫外分光光度法测定齐墩果酸的含量,确定最佳提取工艺条件。结果:优选出齐墩果酸的最佳提取工艺条件是:超声提取30 min,提取3次,80%乙醇溶液,料液比1∶10。结论:采用此工艺提取方法快速、简单、准确。可作为进一步研究玄参提供参考。
Objective： To optimize the ultrasonic extraction condition for oleanolic acid from Radix Scrophularfiae. Method： UV was used to analyze the content of Oleanolic Acid. According to the orthogonal design L9（3^4）, the optimization of the ultrasonic extraction technology was determined by test investigation and was compared with the routine extraction technique. Results： The optimum extraction condition was： 30 min （extracted 3 times） by ultrasonic extraction, 80% ethanol solution, 10 fold solvent. Conclusions： the optimized technology is quick, simple and accurate. It can be used for theoretical basis of Radix Scrophularfiae.
出处
《食品科技》
CAS
北大核心
2008年第12期201-203,共3页
Food Science and Technology
基金
江西省教育厅科技计划项目(赣教技字[2006]48)
关键词
玄参
超声提取
正交实验
齐墩果酸
Radix Scrophularfiae
ultrasonic extraction
orthogonal design
oleanolic acid
