宣木瓜叶中齐墩果酸超声提取工艺研究  

The Ultrasonic Extraction Technology of Oleanolic Acid in Leaves of Xuancheng Papaya

作　　者：寻华凤[1] 任琪[1] 程江华[1] 丁之恩[1] 

机构地区：[1]安徽农业大学,合肥230036

出　　处：《食品工业》2009年第2期62-64,共3页The Food Industry

基　　金：安徽省林业厅第四期世界银行项目

摘　　要：采用正交试验方法,以提取物得率和纯度为考察目标,对超声波提取工艺进行优化,用分光光度法测定含量,并与索氏提取法进行对比。结果表明,超声波提取宣木瓜叶中齐墩果果酸的最佳工艺为70℃、30min、料液比1∶10、功率300W。与索氏提取法相比具有提取时间短、简单、提取物纯度高等优点。The Orthogonal test was used to optimize the ultrasonic extraction technology in extracting yield and content of oleanolic acid, using spectro-photometry to determine its extracting compound. Then this method was compared with soxhlet extraction method. The results showed that the best extraction condition was： temperature 70℃, extraction time 30 min, the ratio of materials to solution 1：10 （g：mL）, ultrasonic power as 300W. Compared with soxhlet extraction method, it was better because of its advantages such as time-saving, simple and high efficiency.

关 键 词：宣木瓜叶 齐墩果酸 正交试验 超声波提取 

分 类 号：TQ461[化学工程—制药化工]