蓝靛果鞣花酸超声波辅助提取工艺的研究

Study on Ultrasonic-assisted Extraction of Ellagic Acidfrom Lonicera edulis

以黑龙江省勃利县的蓝靛果作为材料,采取超声波辅助的方法提取蓝靛果中的鞣花酸,并以鞣花酸得率为指标,通过单因素试验和响应曲面法优化最佳提取工艺,确定了最佳的鞣花酸提取条件。结果表明,蓝靛果中的鞣花酸的最优提取条件为料液比1∶33(g∶m L),提取温度51℃,提取时间78 min,此时鞣花酸提取率为18.31%。

Selected from Heilongjiang Province Boli County of Lonicera edulis as a material. The optimum extraction process was optimized by single factor experiment and response surface method,and the optimum extraction conditions of ellagic acid were determined by ultrasonic assisted method. The results showed that the optimum extraction conditions were as follows:the ratio of material to liquid 1∶33(g∶m L),the extraction temperature 51 ℃ and the extraction time 78 min. The yield of ellagic acid was 18.31%.