木瓜中齐墩果酸和熊果酸提取工艺的研究  

Study on technology of extracting oleanolic acid and ursolic acid from Chinese Quince

作　　者：王志芳[1] 汪芳安[1] 彭光华[1] 张声华[1] 

机构地区：[1]华中农业大学食品科技学院,武汉430070

出　　处：《食品科技》2006年第7期134-137,共4页Food Science and Technology

基　　金：成果转化项目(EK010029)

摘　　要：用正交试验法对木瓜中的齐墩果酸和熊果酸的提取工艺进行研究。在单因素实验基础上,采用L9(34)正交实验考察提取时间、提取温度、料液比、原料粒度对提取得率影响,用高效液相色谱法测定齐墩果酸和熊果酸含量,确定最优提取工艺。齐墩果酸最佳提取参数为95%的乙醇、温度为60℃、时间3h、料液比为1∶8、原料粒度40目、提取2次。熊果酸最佳提取参数为95%的乙醇、温度为60℃、时间3h、料液比为1∶6、原料粒度60目、提取2次。该工艺为齐墩果酸和熊果酸的工业化提取提供理论依据。To study the optimum technology of extracting bioactive component named Oleanolic acid and Ursolic acid in Chinese Quince. An orthogonal design L9（34）was used with the factor of extracting time, temperature, the ratio of solid to liquid and material granularity. The contents of Oleanolic acid and Ursolic acid were determined by RP-HPLC. The optimum conditions of OA are as follow： 95% ethanol,temperature 60℃, 3 hours once time, the ratio of solid to liquid 1：8, granularity 40 mesh and 2 times. UA are that 95% ethanol, temperature 60℃, 3 hours once time, the ratio of solid to liquid 1：6, granularity 60 mesh and 2 times. The technology can provide some theoretic advice for industry.

关 键 词：木瓜 齐墩果酸 熊果酸 提取工艺 高效液相色谱法 

分 类 号：TS201.2[轻工技术与工程—食品科学]