摘要
采用微波法提取了石榴皮中的齐墩果酸。通过单因素试验和正交试验得出微波提取石榴皮齐墩果酸的最佳工艺条件为:提取温度为60℃、微波功率300W、乙醇体积分数90%、液固比25:1、微波作用时间60s。在最优因素水平组合条件下,齐墩果酸提取率为1.5928mg/g。
Extraction process of oleanolic acid from wild pomegranate peel was studied by microwave. The results showed that the optimum conditions based on single factor and orthogonal test were as follows： extracting wild pomegranate peel with 25 times volume of 90% ethanol at microwave 300W for 60s at 60℃. Under these conditions, the yield of oleanolic acid was 1.5928 mg/g.
出处
《食品与发酵科技》
CAS
2010年第2期41-43,50,共4页
Food and Fermentation Science & Technology
关键词
石榴皮
齐墩果酸
微波辅助
提取
pomegranate peel
oleanolic acid
microwave-assisted
extraction
