竹叶五环三萜的提取与测定  

Extraction and determination of pentacyclic triterpenes from bamboo

作　　者：吴华勇[1] 黄赣辉[1] 

机构地区：[1]南昌大学食品科学教育部重点实验室,南昌330047

出　　处：《食品科技》2009年第9期192-197,共6页Food Science and Technology

基　　金：江西省教育厅2009年科技项目(GJJ09060)

摘　　要：对竹叶中五环三萜进行研究,测定其含量,并系统研究了竹叶五环三萜的提取工艺。本研究采用乙醇提取法,在单因素试验的基础上,应用响应曲面设计(Response surface methodology,RSM)研究了提取温度、乙醇浓度和料液比对竹叶五环三萜提取得率的优化工艺。结果表明,竹叶五环三萜最佳提取工艺条件为:温度73.27℃、乙醇浓度77.47%、料液比1∶19.37。此时得率为2.43%。Research on pentacyclic triterpenes from Bamboo wan studied first, content was determined, and its extraction technology has been studied systematically. By alcohol method, based on single factor test, using response surface methodology（RSM）to study effect of extraction time, ethanol concentration and solidliquid ratio on pentacyclic triterpenes extraction from Bamboo. The results showed that the optimum technological of pentacyclic triterpenes extracted from Bamboo is extraction temperature 73.27 ℃, ethanol concentration 77.47% and solid-liquid ratio 1：19.37, In this case, extracting rate reachs 2.43%.

关 键 词：竹叶 五环三萜 提取 测定 

分 类 号：TS207.3[轻工技术与工程—食品科学]