槲寄生齐墩果酸提取工艺研究  

Study on Extraction Process of Oleanolic Acid from Viscum coloratum(Komar.) Nakai

作　　者：张正海[1] 苗高健[1] 李爱民[1] 魏盼盼[1] 赵滢[1] 

机构地区：[1]中国农业科学院特产研究所,吉林吉林132109

出　　处：《特产研究》2011年第4期37-39,共3页Special Wild Economic Animal and Plant Research

基　　金：吉林省科技发展计划资助项目(20080904)

摘　　要：建立槲寄生中齐墩果酸高效提取工艺。采用超声法提取,以乙醇浓度、料液比例、提取时间、提取温度、提取次数为试验因素,采用L25(56)正交表,以齐墩果酸含量为指标进行正交试验。影响提取效果的主次因素为乙醇浓度>提取次数>提取温度>料液比>超声时间,最佳提取工艺为90%乙醇+提取4次+温度60℃+料液比1:40(g/v)+超声40min。Establishment effective extraction process of oleanolic acid from Viscum coloratum（Komar.） Nakai.Methods Adopted ultrasonic extraction as extraction method,with alcohol concentration,solid-liquid ratio,extraction time,extraction temperature and extraction times as experimental factors,L25（56） orthogonal test table as experimental design,oleanolic acid content as experimental index.Results the order of influence on extraction effect was alcohol concentration,times,temperature, solid-liquid ratio,time,the best extraction process was to add 90% alcohol,extract 4 times,temperature 60℃,solidliquid ratio 1：40（g/v） and extraction time 40min.

关 键 词：槲寄生 齐墩果酸 提取工艺 

分 类 号：R284.2[医药卫生—中药学]