木瓜皮中齐墩果酸的提取及含量测定  

Extraction and Determination Oleanloic Acid from Chinese Quince

作　　者：刘汉兰[1] 唐静[1] 王志芳[1] 张鹏[1] 赵蔚[2] 鲁菲菲[1] 柳洁[1] 

机构地区：[1]华中农业大学理学院,湖北武汉430070 [2]武汉大学化学学院,湖北武汉430072

出　　处：《食品科学》2005年第9期365-367,共3页Food Science

摘　　要：本文应用回流提取法、索式提取法、冷浸提取法和超声波提取法对木瓜中的齐墩果酸(OA)进行了分离提取,并采用高效液相色谱法(HPLC)测定其含量。实验结果表明:采用超声波提取法提取木瓜中的齐墩果酸提取效率最高:采用HPLC法测定木瓜中的齐墩果酸(OA)的含量,具有操作简便、快速、灵敏等特点。A method was developed for the extraction and determination of oleanolic acid from Chinese quince. The performances of Reflux extraction, Soxhiet extraction, Leaching extraction and Ultrasonic extraction （UE） were investigated. The results obtained by HPLC indicated that UE had the highest extraction efficiency. The proposed method was charecterized as simplicity, fast and sensitivity.

关 键 词：木瓜 齐墩果酸 超声波 HPLC 

分 类 号：TS201.1[轻工技术与工程—食品科学]