山楂中熊果酸的超声提取及抗氧化性研究  

Study on the ultrasonic extraction of ursolic acid from hawthorn and its antioxidant property

作　　者：李满秀[1] 刘美云[1] 

机构地区：[1]忻州师范学院化学系,山西忻州034000

出　　处：《食品工业科技》2010年第4期280-282,共3页Science and Technology of Food Industry

基　　金：山西省高校科技开发研究基金资助项目(晋教科20051260)

摘　　要：采用索氏提取法与超声波法提取山楂中的熊果酸,探讨了山楂中熊果酸超声提取工艺的影响因素,并对熊果酸抗氧化性进行了研究。结果表明:超声波法与索氏提取法相比,熊果酸得率大大提高。通过单因素法和正交实验法得出超声波提取的优化条件为:以50%乙醇为溶剂,功率90W、时间50min、温度50℃、料液比1∶40;熊果酸有较强的清除自由基能力,表现出明显的抗氧化性。An experiment showed that extraction of ursolic acid from hawthorn with ultrasonic waves had higher extraction yield and efficiency than the traditional extraction method. The optimum conditions of extraction procedure were obtained by single factor and orthogonal test. The optimum conditions were as follows. concentration of alcohol 50%, extraction temperature 50℃, extraction power 90W, extraction time 50min, ratio of solid to liquid 1：40.The study also showed that the ursolic acid in hawthorn had strong capacity for scavenging free radicals,therefore exhibited high antioxidant activity.

关 键 词：山楂 熊果酸 超声提取 抗氧化 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]