紫斑牡丹籽中白藜芦醇超声提取工艺的优化研究

Study on Extracting Technology of Resveratrol in Purple Peony Seeds by Ultrasonic Extraction

以白藜芦醇得率为指标,在单因素实验的基础上,采用正交实验考察提取温度、提取时间、液料质量比和乙醇浓度4个影响因素对超声提取紫斑牡丹籽中白藜芦醇的影响,优选出最佳的超声提取工艺条件。实验结果表明,超声辅助提取白藜芦醇的最佳工艺条件为提取温度70℃,作用时间30 min,液料质量比40,提取用乙醇浓度65%,提取2次。在此条件下,白藜芦醇得率为10.62 mg/g。

This experiment took resveratrol yield as index, the research aimed to optimize the influencing factors ofthe ultrasonic-assisted extraction of resveratrol. Employing the method of orthogonal experiment studied the extractingtechnology of resveratrol, four factors of extracting temperature, liquid mass ratio, ethanol concentration and extractiontime were studied. The best extracting conditions of resveratrol were as follows： m（ liquid） / m（material） = 401,extracting two times, extracting 30 min at 70 ℃, extracting with 65% ethanol. Under these conditions, the extraction rateof resveratrol was up to 10. 62 mg / g.