摘要
以养心菜为原料,以齐墩果酸提取量为指标,采用超声波辅助提取养心菜中齐墩果酸。分别研究了乙醇体积分数、液料比和提取时间对齐墩果酸提取量的影响,通过响应面试验优化了提取工艺。结果表明,齐墩果酸提取的较佳工艺条件是:乙醇体积分数72%,液料比25∶1(mL·g^(-1)),提取时间30 min。在此条件下,齐墩果酸的提取含量为0.406 mg·g^(-1)。
With Sedum aizoon as raw material,extraction content of oleanolic acid as the index,oleanolic acid was extracted through ultrasonic-assisted method.The effects of ethanol concentration,liquid-solid ratio and extraction time on the extraction of oleanolic acid were studied.The results showed that the optimum extraction conditions by response surface method were：ethanol concentration 72%,liquid-solid ratio 25∶1（mL·g^（-1））,and extraction time 30 min.Under these conditions,the extraction of oleanolic acid was 0.406 mg·g^-1.
出处
《食品工业》
北大核心
2017年第11期16-18,共3页
The Food Industry
关键词
养心菜
齐墩果酸
超声波辅助提取
响应面
Sedum aizoon
oleanolic acid
ultrasonic assisted extraction
response surface
