摘要
以紫苏叶为原料,对不同提取方法、不同品种和不同生育时期紫苏叶中迷迭香酸(RosA)的含量分别进行了提取和测定。结果表明,迷迭香酸最佳提取方法为:水:甲醇:HCl(20:80:1)。紫野8紫苏叶中RosA含量明显高于其它11个品种,开花后到结实初期紫苏叶中RosA含量最高。
The extraction methods and the concentrations of rosmarinic acid （RosA） in perilla leaves were studied in this paper.The results showed that the optimal extraction method phase ratio was water：methanol：HCl（20：80：1）,the Ziye 8 had the highest RosA content in 12 perilla varieties,and the optimum time for RosA extraction from perilla leaves was the period of from flowering to seed setting.
出处
《食品工业科技》
CAS
CSCD
北大核心
2009年第11期235-236,共2页
Science and Technology of Food Industry
关键词
迷迭香酸
紫苏
提取
测定
rosmarinic acid
perllia
extraction
determination
