山楂中熊果酸的提取工艺  

Study on the Extraction Process of Ursolic Acid from Haw

作　　者：郭梅[1] 呼娜[1] 王娜[1] 

机构地区：[1]天津农学院食品科学系,天津市农副产品深加工技术工程中心,天津300384

出　　处：《食品研究与开发》2015年第20期104-107,共4页Food Research and Development

摘　　要：以山楂为原料,利用乙醇为浸提剂,研究了熊果酸的提取工艺,分别考察了乙醇浓度、浸提温度、料液比和浸提时间各单因素水平对熊果酸提取效果的影响,并通过正交试验确定了提取熊果酸最佳的工艺条件。结果表明影响熊果酸提取的因素主次顺序为:乙醇浓度>浸提温度>浸提时间>料液比。最佳提取工艺参数为:用体积分数90%的乙醇浸提,料液比1∶30(g/m L),浸提温度80℃,浸提时间2 h。The ursolic acid from haw was studied. This study choose alcohol as the extract agent. Using single factor and orthogonal test method,the effects of alcohol percent, extraction temperature, ratio of solid-liquid and extraction time on extraction efficiency were further detected. The results showed that the extraction rate of ursolic acid was mostly influenced by alcohol percent , followed by extraction temperature , extraction time and ratio of solid-liquid. The optimum process parameters were alcohol percent 90%, ratio of solid-liquid 1∶30（g/mL）,extraction temperature 80℃and extraction time 2 h.

关 键 词：山楂 熊果酸 乙醇 浸提 

分 类 号：TQ464[化学工程—制药化工]