微波辅助提取八角茴香中莽草酸的工艺研究  

作　　者：林海禄[1] 彭雪娇[1] 罗明标[1] 李强[1] 

机构地区：[1]东华理工学院应用化学系,江西抚州344000

出　　处：《食品工业科技》2007年第3期137-138,142,共3页Science and Technology of Food Industry

基　　金：国家自然科学基金(40371067);江西省自然科学基金(0520002);东华理工学院硕博基金(DHS0427)

摘　　要：研究了八角茴香中莽草酸的微波辅助提取法,并与传统提取方法作了比较。结果表明,微波辅助提取极大地缩短了提取时间,且收率有明显提高。其最佳工艺条件为:样品粉碎后过40目筛,以蒸馏水为提取溶剂,固液比为1∶15,时间12min,微波功率400W提取2次。The microwave-assisted extraction method for shikimic acid from Illicium verum Hook.f. was studied in this paper. The optimal conditions were obtained as follows： the extraction solvent is distilled water, the solvent to solute ratio is 15, the extraction duration is 12min, microwave power is 400W and extraction for 2times. Compared with traditional extraction methods, microwave-assisted extraction method is a rapid method with higher yield.

关 键 词：微波辅助提取 八角茴香 莽草酸 

分 类 号：TS201.1[轻工技术与工程—食品科学]