超声波辅助提取芹菜香豆素工艺的优化  

Optimization of the Ultrasonic-Assisted Method for Extraction of Coumarin from Apium graveolens L.

作　　者：王涛[1] 陈涛[1] 李阳辉[1] 

机构地区：[1]黄冈职业技术学院,湖北黄冈438002

出　　处：《湖北农业科学》2013年第4期900-902,共3页Hubei Agricultural Sciences

基　　金：湖北省教育厅重大项目(Z200727001)

摘　　要：为获取芹菜香豆素的最佳提取工艺,采用超声波辅助提取芹菜香豆素,通过单因素试验及正交试验优化确定出最佳提取工艺为料液比1∶17(m/V,g∶mL)、超声温度60℃、超声时间40 min。此工艺条件下芹菜香豆素提取率为0.73%。Coumarin was extracted from Apium graveolens L.by ultrasonic-assisted method.The extraction process optimized by single factor tests and orthogonal experiment was as follows,raw material to solution ratio,1∶17(m/V,g∶mL);ultrasonic temperature,60 ℃;ultrasonic time,40 min.Yield of A.graveolens coumarin under these extraction conditions was 0.73%.

关 键 词：芹菜(Apium graveolens L.) 香豆素 超声波辅助法 

分 类 号：S[农业科学]