摘要
研究了超声波辅助热回流法从迷迭香中提取迷迭香酸的工艺条件。结果表明:超声波预处理时间为10min,15%乙醇为溶剂,提取时间为1h,在此条件下迷迭香酸的提取率为94.94%。提取液经膜过滤、X-5大孔树脂分离纯化,得到了含量为96.82%的迷迭香酸产品。
The optimal conditions of extracting rosmarinic acid from rosemary using ultrasonic wave and thermal reflux method were studied in this paper. The optimal extracting conditions were as follows: pre-treatment time of ultrasonic wave 10 min, extraction solvent 15% ethanol, the extrac- tion time 1 h. Under these conditions, the extracting yield of rosmarinic acid was 94.94%. The rosmarinic acid content could reach 96.82% after membrane filtration, macroporous resin adsorption and ethyl acetate recrystallization.
出处
《中国酿造》
CAS
北大核心
2009年第7期75-77,共3页
China Brewing
基金
广西柳州师范高等专科学校课题项目(LS2007C003)
关键词
迷迭香
迷迭香酸
超声波
热回流
大孔树脂
分离
纯化
rosemary
rosmarinic acid
ultrasonic wave
thermal reflux
macroporous resin
extraction
purification