马齿苋中香豆素的提取研究  

Study on Extraction of Coumarin in Portulaca oleracea

作　　者：陈建欣[1] 孙林慧[1] 李蓓[1] CHEN Jian-xin;CHEN Jian-xin;LI Bei(School of Mathematical Physics and Chemical Engineering,Changzhou Institute of Technology,Jiangsu Changzhou 213022,China)

机构地区：[1]常州工学院数理与化工学院,江苏常州213022

出　　处：《广州化工》2018年第2期92-93,111,共3页GuangZhou Chemical Industry

摘　　要：用正交实验法探讨了乙醇浓度、浸提时间、超声-微波协同萃取功率和提取温度对马齿苋中总香豆素提取效果影响。结果表明影响因素为提取功率>提取温度>浸取时间>乙醇浓度;超声-微波协同提取最优条件是料液比1∶25 g/m L、乙醇60%、提取功率500 W、温度80℃、浸提17 min。在此条件下,放大50倍量后实验验证,提取液中香豆素含量可达8.862 mg·g^(-1),RSD为0.37%。The extraction conditions of coumarin in Portulaca oleracea were discussed.Taking total amount of extraction of coumarin as evaluation index,the effect of ethanol concentration,soaking-extraction time,synergistic ultrasonic-microwave and extraction temperature on extraction efficiency was comprehensively evaluated by orthogonal experiments.The experimental results showed that the factors on extraction efficiency were as follows:extraction power>extraction temperature>leaching-extraction time>ethanol concentration.The optimal conditions of extraction of coumarin in Portulaca oleracea assisted by ultrasonic-microwave method were as follows:the solid-liquid ratio was 1:25(g/mL),ethanol concentration was 60%,extraction power was 500 W,leaching temperature was 80℃and leaching time was 17 min.Three groups of parallel experiments under the same conditions were carried out to verify the obtained results by magnifying 50 times of the extracts.It was found out that the amount of coumarin in extract was 8.862 mg·g-1 with the RSD value of 0.37%.

关 键 词：马齿苋 香豆素 超声波-微波协同 提取条件 紫外分光光度法 

分 类 号：TQ914.1[化学工程]