超声波辅助提取百合秋水仙碱工艺优化  

Extraction of Colchicines from Bulbus Lilii with Ultrasonic

作　　者：张颖[1] 

机构地区：[1]贵阳学院,贵阳550005

出　　处：《食品工业》2012年第7期42-44,共3页The Food Industry

摘　　要：利用超声波辅助提取百合中的秋水仙碱,并通过高效液相色谱对提取物中的秋水仙碱进行定量测定。通过单因素试验分析了超声提取过程中甲醇浓度、料液比、提取温度、提取时间、提取频率等因素对秋水仙碱提取率的影响。在单因素试验的基础上,采用L16(45)正交试验获得了从百合中提取秋水仙碱的最佳条件,即提取温度50℃,料液比为1∶30,提取时间20 min,超声频率为低频,甲醇浓度70%。各因素中提取温度对秋水仙碱提取效果影响最大。在最佳提取条件下,百合中秋水仙碱的提取率为0.35%。Extraction of colchicine from Bulbus Lilii with ultrasonic and content of colchicine determinated by high performance liquid chromatography.Through single factor experiment analyzed the ultrasonic extraction process of ethanol concentration,solid-liquid ratio,extraction temperature,extraction time,extraction frequency on the colchicine effect on extraction rate.Based on the single factor experiment,by using L16（45） orthogonal test was extracted from Bulbus Lilii with colchicine in best condition,the extraction temperature of 50 ℃,solid to liquid ratio 1∶30,extraction time20min and ultrasonic frequency low frequency,methanol concentration 70%.And extraction temperature on the extraction effect of colchicine effect.Under optimal extraction conditions,the extraction rate of lily of colchicine was 0.35%.

关 键 词：秋水仙碱 百合 超声波 提取 

分 类 号：TQ461[化学工程—制药化工]