摘要
采用微波法提取红枣齐墩果酸,筛选了提取红枣齐墩果酸的理想提取溶剂,通过单因素试验和正交试验考察了乙醇体积分数、液料比、提取温度、微波功率、微波提取时间对齐墩果酸提取率的影响。结果表明,乙醇为提取红枣齐墩果酸的理想提取溶剂;优化的提取工艺参数为:乙醇体积分数为90%、液料比为20∶1、提取温度80℃、微波功率为200 W、微波作用时间120 s,在此工艺条件下,齐墩果酸的提取率为2.4029 mg.g。
The oleanolic acid was extracted from jujube by microwave method. Effects of extraction solvent, volume fraction of ethanol, ratio of material to solvent, extraction temperature, microwave power and microwave time on oleanolic acid yield were investigated by single factor and orthogonal tests. The results showed that the optimum extraction solvent was ethanol. The optimal extraction conditions were as followed, volume fraction of ethanol 90 %, ratio of material to solvent 20 ： 1, extraction temperature 80℃, microwave power 200W and microwave time 120s. Under the optimum parameters, the extraction yield reached up to 2. 4029 mg/g.
出处
《化工技术与开发》
CAS
2010年第6期21-24,共4页
Technology & Development of Chemical Industry
关键词
红枣
齐墩果酸
微波提取
正交试验
jujube
oleanolic acid
microwave extraction
orthogonal test
