响应面法优化超声辅助提取养心菜齐墩果酸工艺研究  

Optimized Ultrasonic-Assisted Extraction Process of Oleanolic Acid from Sedum aizoon by Response Surface Methodology

作　　者：李西腾[1] 张嫚[1] 张佳佳[1] 

机构地区：[1]江苏食品药品职业技术学院食品学院,淮安223003

出　　处：《食品工业》2017年第11期16-18,共3页The Food Industry

摘　　要：以养心菜为原料,以齐墩果酸提取量为指标,采用超声波辅助提取养心菜中齐墩果酸。分别研究了乙醇体积分数、液料比和提取时间对齐墩果酸提取量的影响,通过响应面试验优化了提取工艺。结果表明,齐墩果酸提取的较佳工艺条件是:乙醇体积分数72%,液料比25∶1(mL·g^(-1)),提取时间30 min。在此条件下,齐墩果酸的提取含量为0.406 mg·g^(-1)。With Sedum aizoon as raw material,extraction content of oleanolic acid as the index,oleanolic acid was extracted through ultrasonic-assisted method.The effects of ethanol concentration,liquid-solid ratio and extraction time on the extraction of oleanolic acid were studied.The results showed that the optimum extraction conditions by response surface method were：ethanol concentration 72%,liquid-solid ratio 25∶1（mL·g^（-1））,and extraction time 30 min.Under these conditions,the extraction of oleanolic acid was 0.406 mg·g^-1.

关 键 词：养心菜 齐墩果酸 超声波辅助提取 响应面 

分 类 号：TQ464[化学工程—制药化工]