摘要
提取了山茱萸中的熊果酸。以山茱萸中熊果酸得率为指标,采用二次回归正交旋转组合设计法考察了影响熊果酸提取工艺的因素。结果表明:最佳提取工艺为液料比5.01mL/g、乙醇浓度81.63%、单次提取时间1.20h、回流提取3次。在最佳工艺条件下,熊果酸的得率最高可达3.13‰。
Ursolic acid was extracted from Fructus Comi. The factors that influenced extraction technology were studied with quadratic orthogonal regression design taking the yield of ursolic acid as the index. The results showed that the optimized extraction technologies were： the ratio of liquid to solid was 5.01mL/g, the concentration of ethanol was 81.63%, the total extraction time was 1.203h and the extraction times were 3times. The extraction ratio was up to 3.13% under the optimized techniques.
出处
《四川食品与发酵》
2008年第6期45-47,共3页
Sichuan Food and Fermentation
关键词
山茱萸
熊果酸
提取工艺
Fructus Coral
ursolic acid
extraction technology
