山楂中熊果酸与齐墩果酸提取和纯化工艺的研究  

Study on Extraction and Purification of Ursolic Acid and Oleanolic Acid from Hawthorn Fruits

作　　者：李钐[1] 王亚楠[1] 万梓龙[1] 张学文[1] 丛培江[1] 

机构地区：[1]青岛大学生物系,山东青岛266071

出　　处：《食品科学》2007年第7期141-144,共4页Food Science

摘　　要：采用L9(34)的正交试验设计,采用乙醇浸提,以加乙醇量、提取时间、提取次数作为主要考查因素,确定了山楂中熊果酸与齐墩果酸提取的最佳提取工艺为:用80%的乙醇回流提取三次,每次加10倍量、提取2.5h,其中回流数是主要影响因素,提取率达92.9%。在此基础上,采用硅胶柱色谱分离纯化,最终山楂中熊果酸与齐墩果酸(熊果酸计)转移率可达92%。The optimum extracting process of ursolic acid and oleanolic acid from hawthorn fruits by ethanol method was obtained after using L^9（3^4） orthogonal test plan. We selected three dements--ethanol amounts, extraction hours, and extraction times respectively to observe their effects on the extraction of ursolic acid and oleanolic acid from hawthorn fruits. The orthogonal test results showed that the optimum conditions are as follows： the ethanol used 10 times of hawthorn fruits, refluxed and extracted 3 times, sustained for 2.5 h each time with extraction rate up to 92.9%. The major factor affecting the content of ursolic acid and oleanolic acid is the reflux times. On the basis of these experiments, silica gel column chromatography was used to purify the extraction and the final extraction rate of ursolic acid and oleanolic acid is up to 92%.

关 键 词：山楂 熊果酸 齐墩果酸 提取 纯化 高效液相色谱 

分 类 号：Q946.81[生物学—植物学]