超声法提取山楂果中熊果酸和齐墩果酸的工艺研究  

Ultrasonic extraction of ursolic acid and oleanolic acid in hawthorn fruit process research

作　　者：霍文兰[1] 范小芹[1] 赵天聪[1] 

机构地区：[1]榆林学院化学与化工学院,陕西榆林719000

出　　处：《应用化工》2013年第10期1832-1835,共4页Applied Chemical Industry

基　　金：榆林市科技计划项目(Ng-1-04)

摘　　要：对超声法提取山楂果中熊果酸和齐墩果酸的工艺进行研究,利用L9(34)正交分析法考察各种因素的影响。结果表明,超声波提取山楂中熊果酸的最佳提取条件为:温度60℃,提取时间20 min,超声波功率180 W,溶剂乙醇体积浓度为80%;提取山楂中齐墩果酸的最佳提取条件为:温度60℃,提取时间20 min,超声波功率210 W,溶剂乙醇体积浓度为70%。Studying the method of extracting ultrasonic extraction of ursolic acid and oleanolic acid in hawthorn fruit process research. The L9 （34） orthogonal analysis method to consider the various influence factors. The result show that the optimum extraction condition of ultrasonic extraction of ursolic acid are as follows：temperature is 60 ℃, time is 20 min, ultrasonic power is 180 W, ethanol volume concentration is 80% ;the extraction condition of oleanolic acid in hawthorn＇ s extraction temperature is 60 ℃, time is 20 min,ultrasonic power is 210 W and the solvent ethanol volume concentration is 70%.

关 键 词：超声法 山楂果 熊果酸 齐墩果酸 工艺研究 高效液相色谱 

分 类 号：TQ28[化学工程—有机化工]