超声波辅助提取北五味子藤茎总三萜的工艺研究  

Extraction of total triterpenoids from caculis of Schisandra chinensis(Turcz.)Baill with ultrasonic assistance

作　　者：孟宪军[1] 李元甦[1] 李斌[1] 薛雪[1] 王栋[1] 

机构地区：[1]沈阳农业大学食品学院,辽宁省农产品深加工重点实验室,辽宁沈阳110161

出　　处：《食品与机械》2010年第4期105-108,共4页Food and Machinery

摘　　要：将超声技术应用于北五味子藤茎中总三萜的提取中,分光光度法测定北五味子藤茎中总三萜的含量。通过响应面法优化超声提取北五味子藤茎中总三萜的工艺条件。结果表明,超声强化提取总三萜的最佳工艺条件为:料液比为1:30(m:V)、乙醇浓度64%、超声功率68Hz、超声时间48min,预测北五味子藤茎总三萜提取率达到2.753%与模型高度拟合。The extraction of total triterpenoids（TT） from the Caculis of Schisandra chinensis（Turcz.） Baill by ultrasonic wave technology was explored.Total triterpenes was detected by Spectrophotometry.The RSA software was used for extraction technology of total triterpenes in the Caculis of Schisandra Chinensis（Turcz.） Baill by ultrasonic wave.The results were as follows：the optimum condition was extracted 48min with the ultrasonic waves under 68 Hz,the alcohol content was 64%and ratio of material to alcohol 1：30（m：V）,Under the optimized conditions,the yield of triterpenoids is 2.753%,which is in good agreement with the value predicted by the model.

关 键 词：超声提取 五味子藤茎 总三萜 

分 类 号：TQ461[化学工程—制药化工]