西山焦枣中熊果酸超声法提取工艺研究

Ultrasonic Extraction of Ursolic Acid from Xishan Jujube(Zizyphus jujuba Mill)

利用高效液相(HPLC)和IR对西山焦枣中熊果酸提取物进行定性和定量研究,采用Fenton体系进行体外抗氧化试验,评价熊果酸的抗氧化性,在超声条件下通过单因素试验考察提取时间、料液比、温度、提取液乙醇浓度、超声功率对提取率的影响,通过正交试验优化对工艺影响较大的影响因素参数,确定最适提取条件。结果表明:料液比1:13,浸提时间25 min,温度65℃,乙醇浓度85%,提取功率为175 W,最终得到产率2.22 mg/g的熊果酸,与无超声条件相比,缩短了提取时间,节省了能量消耗,提高了抗氧化性能,为广泛利用西山焦枣资源和开发新的冬枣加工品提供依据。

The ursolic acid was extracted from Xishan jujube with ultrasonic extraction technique. The ingredients and contents in the extracted solution of ursolic acid were analyzed by HPLC and IR. The extracting technology was optimized by single factor experiments. The results showed that： the optimum condition for ursolic acid extraction was： extracting temperature as 65℃, extracting time as 25 min, material to solution ratio as 1：13, ethanol concentration as 85% and extracting power as 175 W. Under the above condition, the extraction ratio of ursolic acid reached 2.22 mg/g. Compared with the extraction without ultrasonic, the extraction ratio of ursolic acid was improved with less energy consumption and shorter extracting time. The research provided evidences for the utilization of Xishan jujube resources and the development of new jujube processed products.