温度对暴马丁香中齐墩果酸提取的影响  

The Effect of Temperature on The Extraction of Oleanolic acid in Syringa reticulata

作　　者：贲佳楠 张馨心 宫福帅 秦佳梅[1] BEN Jia-nan;ZHONG Xin-xin;GONG Fu-shuai;Qin Jia-mei(Tonghua normal university,Jilin Tonghua 134002)

机构地区：[1]通化师范学院,吉林通化134002

出　　处：《人参研究》2020年第1期43-44,共2页Ginseng Research

基　　金：通化师范学院学生创新与技能训练项目,项目编号:cs2019046;全国大学生创新创业训练计划项目,项目编号:201810202011。

摘　　要：为了保护和有效利用暴马丁香资源,本实验探究温度对超声波提取暴马丁香中齐墩果酸的影响。结果表明:在提取条件为液料比20:1、70%的乙醇,超声功率为300W、超声30min时,超声温度为50℃时提取效果最佳,含量达2.9993%。可供暴马丁香中齐墩果酸的提取工艺提供参考。In order to protect and effectively utilize the resources of Syringa reticulata.the effect of temperature on ultrasonic-assisted extraction of oleanolic acid from S.reticulata.is studied.Results showed that when the liuidq:material is 20:1、and 70% of ethanol、and the ultrasonic power is 300W,and the ultrasonic time is 30min,and the ultrasonic temperature is 50℃,the oleanolic acid content is 2.9993% in branches of S.reticulata.

关 键 词：暴马丁香 齐墩果酸 温度 

分 类 号：R284.2[医药卫生—中药学]