摘要
采用正交设计法对八角茴香中莽草酸的微波提取工艺进行优化,得到最佳提取工艺条件。提取产物经重结晶后得到白色莽草酸粉末,熔点为186～190℃。采用红外光谱法对产物进行了表征。
The microwave extraction method of shikimic acid from lllicium verum Hook.f. was studied in this experiment. Optimized the microwave extraction process by orthogonal test in comparison with traditional extraction methods. The crude product was purified with methanol. The melting point of the final product is 186-190℃ and its characterization is done with IR.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第1期121-123,共3页
Food Science
基金
国家自然科学基金项目(40371067)
江西省自然科学基金项目(0520002)
东华理工大学硕博基金项目(DHS0427)
关键词
八角茴香
莽草酸
微波提取
表征
lllicium verum Hook.f.
shikimic acid
microwave extraction： characterization
