青梅叶中岩白菜素的提取工艺研究  

The extraction technology of bergenin from the leaf of Vatica Mangachpoi Blanco

作　　者：莫峥嵘[1,2] 陈光英[1,2] 王锦慧[1,2] 王天山 戴春燕[1,2] 袁媛[1,2] 

机构地区：[1]海南师范大学省部共建热带药用植物化学教育部重点实验室 [2]海南师范大学化学与化工学院,海口571158

出　　处：《食品科技》2012年第1期207-209,共3页Food Science and Technology

基　　金：海南省教育厅高等学校科学研究资助项目(Hjkj2010-26)

摘　　要：目的:研究青梅叶中提取岩白菜素的最佳工艺。方法:以岩白菜素含量为指标,比较冷浸提取、超声提取、回流提取3种方法提取物中岩白菜素含量,确定最佳提取方法。并以正交实验确定最佳提取工艺。结果:3种提取方法中冷浸提取法为最佳提取方法,正交实验优化条件为:提取料液比1:12,乙醇浓度65%,提取时间36h。结论:在此最佳参数组合下,岩白菜素的含量为3.88%。Objective： To study the best extraction technology of bergenin from the leaf of Vatica mangachpoi Blanco growing in Hainan. Methods： The cold-soaked extraction, ultrasonic extraction and heat reflux extraction techniques were respectively used for extraction of bergenin. The best extraction method of bergenin was determined by its content. The best extraction technology was determined through orthogonal experimental investigation. Results： The cold-soaked extraction was chosed as the best extraction method. The optimized parameters were as follows： the ratio of material and solvent was 1：12, the concentration of alcohol was 65%, the extracting time was 36 h. Conclusion： The yielding content of bergenin was 3.88% at the condition of optimum parameters.

关 键 词：青梅 岩白菜素 提取工艺 

分 类 号：TS284.2[轻工技术与工程—食品科学与工程]