山楂中总三萜酸超高压提取工艺研究  

Optimization of extracting technique assisted by ultrahigh pressure extraction of total triterpene acid from hawthorn

作　　者：孙协军[1] 李秀霞[1] 吕艳芳[1] 刘雪飞[1] 田鑫[1] 

机构地区：[1]渤海大学化学化工与食品安全学院辽宁省高校重大科技平台"食品贮藏加工及质量安全控制工程技术研究中心",辽宁锦州121013

出　　处：《食品工业科技》2015年第7期208-213,共6页Science and Technology of Food Industry

基　　金："十二五"国家科技支撑计划(2012BAD29B06);辽宁省食品安全重点实验室开放课题(LNSAKF2011015)

摘　　要：对山楂中总三萜酸含量和提取工艺进行研究,以齐墩果酸和熊果酸总得率为响应值,考查了乙醇体积分数、液固比、压力和保压时间对山楂总三萜酸得率的影响。结果表明,几个考查因素对山楂三萜酸得率影响的顺序为:乙醇体积分数>压力>保压时间>液固比;方差分析结果表明,乙醇体积分数和压力对三萜酸得率有极显著影响(p<0.01),保压时间对三萜酸得率有显著影响(p<0.05),乙醇体积分数、压力和保压时间的二次项对三萜酸得率有极显著影响(p<0.01),并且超高压压力和保压时间之间存在交互作用(p<0.05);确定超高压提取山楂三萜酸的最佳工艺参数为:乙醇体积分数73%,液固比33m L/g,压力383MPa,保压时间为11min,在优化工艺条件下超高压提取山楂三萜酸,其得率为2.81mg/g,与预测值相符。In order to investigate triterpenic acid content in hawthorn,the extracting technique assisted by ultrahigh pressure extraction method of triterpene acid from hawthorn was optimized.The total yield of oleanolic acid and ursolic acid was used as response value, ethanol volume percentage, L/S ratio, power, and retention time were investigated in this experiment.The results showed that the sequence of different factors on toatal triterpene acid yield was =ethanol volume percentage 〉 power 〉 dwell time 〉 L/S ratio;the result of variance analysis showed that ethanol volume percentage and pressure had extremely significant effect on total triterpene acid yield （ p 〈 0.0l ）, dwell time had a significant influence on total triterpene acid yield （ p 〈 0.05）, ethanol volume percentage, pressure, and dwell time of the quadratic term had extremely significant effect（p 〈0.01 ） ,and there was interaction between ultrahigh pressure and dwell time（p 〈 0.05）;the optimal condition was that ethanol volume percentage 73%, L/S 33mL/g, ultrahigh pressure 383MPa, dwell time i 1 min, under the optimal condition,the total triterpene acid yield of hawthorn was 2.81mg/g,which was consistent with the predicted value.

关 键 词：山楂 齐墩果酸 熊果酸 超高压提取 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]