摘要
为优化提取工艺,用超声波法提取木瓜果实中的齐墩果酸,并通过响应面法(RSM)对提取参数进行优化。经高效液相色谱(HPLC)定量分析,齐墩果酸的最佳超声提取条件为溶剂无水乙醇、料液比1∶16、提取温度53℃、提取时间45 min,在该条件下测得木瓜中齐墩果酸含量可达到0.14%。试验提取操作简便、快速,检测方法灵敏、重现性好。
To study the optimum extracting technology, the method of ultrasonic extraction were used to extract oleanolic acid from quince, parameters of temperature, the ratio of solid to liquid and extraction time was optimized by the response surface methodology（RSM ）. The content of oleanolic acid was detected by HPLC, the optimum extracting conditions were as follows： using water-free ethanol, the ratio of solid to liquid 1：16, temperature 53 ℃, extracting time 45 min. Under above conditions, the content of oleanolic acid in quince reached 0.14 %.
出处
《食品研究与开发》
CAS
北大核心
2012年第1期37-40,共4页
Food Research and Development
关键词
木瓜
齐墩果酸
响应面法
超声提取
高效液相色谱法
quince
oleanolic acid
response surface methodology
ultrasonic extraction
HPLC
