摘要
研究了采用乙醇提取法从紫苏中提取迷迭香酸的工艺条件。方法采用正交实验L9(34)优化迷迭香酸乙醇浸提法的提取工艺,硫酸亚铁比色法测定迷迭香酸含量。确定了最佳工艺条件为:50%乙醇为提取剂,料液比为1:50(w/v),提取温度为65℃,提取时间为35min,迷迭香酸提取率为1.061%比热水浸提法提高了30.18%。
The extraction of rosmarinic acid from Folium Perillae by ethanol extraction process and the optimal extracting technological conditions were studied. We optimized the extraction factors with L9（3^4） orthogonal experimental design, and the quantitative analysis with FeSO4 method. The results showed that the optimal extracting technological conditions were as follows： extraction solvent was 50 % alcohol,the mass ration of material to liquor was 1 ： 50 （w/v）,extracting temperation was 65℃ and extracting time was 35 min. Under this condition, the extracting rate of rosmarinic acid could reach 1.061% .The extraction rate of rosmarinic acid by this method was higher than that by hot water soaking about 30.18 %.
出处
《食品研究与开发》
CAS
北大核心
2006年第8期38-41,共4页
Food Research and Development
关键词
迷迭香酸
提取工艺
正交实验
紫苏
rosmarinic acid
extracting technology
orthogonal design
