八角茴香中莽草酸超声提取工艺研究  

Research on ultrasonic wave extraction of shikimic acid in Illicium verum Hook.f.

作　　者：林海禄[1] 彭雪娇[1] 罗明标[1] 王燕华[1] 

机构地区：[1]东华理工学院应用化学系,抚州344000

出　　处：《食品科技》2007年第4期76-78,共3页Food Science and Technology

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

摘　　要：研究八角茴香中莽草酸的超声波提取法并与传统提取方法作了比较,结果表明:超声提取大大缩短了提取时间,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、提取时间40min、超声提取2次。The ultrasonic wave extraction method of shikimic acid in 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 40min and extracting 2 times. Compared with traditional extraction methods, the result showed that ultrasonic wave extraction of shikimic acid is a rapid method with higher yield.

关 键 词：超声提取 八角茴香 莽草酸 

分 类 号：TS201.1[轻工技术与工程—食品科学]