超声波辅助法提取山茱萸发酵产物中的熊果酸

Extraction of ursolic acid in Cornus officinalis by fermentation combined with ultrasonic-assisted technique

采用超声波辅助法提取山茱萸发酵产物中的熊果酸,以HPLC法测定熊果酸含量,并研究熊果酸提取的最佳工艺条件.在30℃下,酵母接种量和原料质量比为3:80,摇床转速为150r?min-1时发酵效果好,发酵时间短;在酒精浓度85%,温度50℃,超声功率100W,时间30min的条件下提取效果最好,熊果酸得率为0.2512%.

The optimum extraction process of ursolic acid from the fermentation product of Comus officinalis was screened by the aid of ultrasonic, and the yield of ursolic acid was monitored by HPLC techniques. The results show that the fermentation time was the shortest, and the content of ursolic acid in the extracts and the yield was the highest under the following conditions： 1 ） the fermentative parameters were 30 ℃, 150 r. min 1 , and 3 ： 80 of the weight of Saccharornyces cerevisiae to Cornus officinalis powder; 2） the extraction conditions were extraction solvent 85% ethanol, extraction temperature 50℃, ultrasonic power 100 W, and extraction time 30 minutes. The yield rate of ursolic acid was 0. 2512%.