超声波萃取苦荬菜叶中齐墩果酸的工艺优化

Optimization of Ultrasonic Extraction of Oleanolic Acid from Leaves of Lactuca indica L. cv. Mengzao

以蒙早苦荬菜为原料,采用超声波辅助乙醇提取工艺,利用单因素试验结合正交试验方法对蒙早苦荬菜叶中齐墩果酸提取工艺进行优化,并利用高效液相色谱测定含量。结果表明,超声波辅助乙醇提取蒙早苦荬菜叶中齐墩果酸的最佳提取工艺为提取时间60 min、提取温度50℃、超声频率80 kHz、料液比1︰40 g/mL。在此工艺下,蒙早苦荬菜叶中齐墩果酸得率达28.88 mg/g。各因素对提取率的影响程度依次为料液比>时间>温度>频率。齐墩果酸在浓度范围内有良好线性关系,相关系数R~2为0.999,回收率为97.10%,相对标准偏差为0.075。试验结果为蒙早苦荬菜的进一步加工与利用提供理论支撑。

The oleanolic acid in the leaves of Lactuca indica L. cv. Mengzao was optimized by single factor test and orthogonal test, and the content was determined by HPLC. The results showed that the optimum extraction process of oleanolic acid from the leaves of Lactuca indica L. cv. Mengzao by ultrasonic assisted ethanol was as follows: extraction time 60 min, extraction temperature 50 ℃, ultrasonic frequency 80 kHz, and solid-liquid ratio 1︰40 g/mL. Under this process, the yield of oleanolic acid in the leaves of Lactuca indica L. cv. Mengzao was 28.88 mg/g. The influence degree of each factor on the extraction rate was material liquid ratio>time>temperature>frequency. Oleanolic acid had a good linear relationship in the concentration range. The correlation coefficient R~2 was 0.999, the recovery was 97.10%, and the relative standard deviation was 0.075. The results of this study provided theoretical support for the further processing and utilization of Lactuca indica L. cv. Mengzao.