超声波法强化提取罗汉果皂甙的工艺研究  

Study on the Technique of Ultrasonic Wave Extraction of Triterpeneclucoside

作　　者：杨祖金[1] 钟理[2] 谢小霞[1] 葛发欢[1] 邹晓燕[1] 

机构地区：[1]中药提取分离过程现代化国家工程研究中心,广东广州510240 [2]华南理工大学化工与能源学院,广东广州510640

出　　处：《中药材》2007年第8期1019-1021,共3页Journal of Chinese Medicinal Materials

摘　　要：采用超声波法强化提取罗汉果皂甙,采用正交设计,探索最佳的提取工艺。实验结果表明超声波强化提取罗汉果皂甙的最佳工艺条件为:65%的乙醇,料液比1∶30,超声波频率26.8 KHZ,超声波(输出)功率1080KW,提取温度为40℃,提取时间40 min。The extraction technique of ultrasonic wave on increasing the triterpeneclucoside was studied. Based on single factor experiments and the orthogonal design introduced,the optimized extracting conditions of triterpeneclueoside were investigated. The results showed that the best extraction technique conditons are 65% alcohol-water, the ratio of solid to liquid 1： 30,dousing over 30 minutes,ultrasonic wave lasting for 40 minutes, ultrasonic frequency 26. 8 KHZ, ultrasonic （ output ） power 1080 kw and extraction temperature 40℃ , respectively.

关 键 词：罗汉果皂甙 超声波 提取 正交设计 

分 类 号：R284.2[医药卫生—中药学]