超声-微波协同萃取川木通中齐墩果酸的工艺研究

Technology on the extraction of oleanolic acid in caulis clematidis armandii by ultrasonic wave and microwave synergic pretreatment

研究了川木通中齐墩果酸的超声-微波协同萃取工艺。采用L9(34)正交实验法,探讨了提取时间、乙醇浓度、微波功率、料液比等因素对提取效果的影响。结果表明,乙醇浓度对提取效果的影响最为显著,最佳萃取条件为乙醇浓度90%,微波功率60 W,提取时间5 min,料液比1∶9。超声-微波协同萃取在提取时间和提取率等方面都要优于常规提取法。

Ultrasonic wave and microwave synergic extraction was applied to extract oleanolic acid in Caulis elematidis armandii. Orthogonal design methods L9（3^4） were applied to analyze the influence of factors such as extraction time, alcohol concentration, microwave power, material-liquid ratio on the extraction of oleanolic aicd. The results indicated that alcohol concentration had an obvious effect on extraction. The optimum extraction condition was alcohol concentration 90%, extraction time 5 rain, microwave power 60 W, material-liquid ratio 1 ： 9. The effect of ultrasonic wave and microwave synergie extraction and the conventional exrtaction methods were Comoared. the result showed that the former is better on extract time, extract rate and so on.