食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2014年
15期
46-48,49
,共4页
超高压%冬凌草%熊果酸%提取
超高壓%鼕凌草%熊果痠%提取
초고압%동릉초%웅과산%제취
ultra high pressure%Rabdosia rubescens(Hemsl.) Hara%ursolic acid%extraction
研究采用超高压提取冬凌草中熊果酸的最佳工艺条件，并且同回流提取法和超声提取法进行比较。在单因素实验的基础上，建立L9（34）正交实验的数学模型对超高压提取冬凌草中熊果酸的工艺进行优化，以熊果酸的得率为指标，考察料液比（g∶mL）、乙醇浓度、超高压压力、加压时间对熊果酸得率的影响。得到优化的工艺条件为：固液比1∶22、乙醇浓度75%、超高压压力320 MPa，超高压时间4 min，该条件下熊果酸的得率可达0.322%。超高压提取熊果酸得率高，提取时间短，是一种提取冬凌草中熊果酸的适宜方法。
研究採用超高壓提取鼕凌草中熊果痠的最佳工藝條件，併且同迴流提取法和超聲提取法進行比較。在單因素實驗的基礎上，建立L9（34）正交實驗的數學模型對超高壓提取鼕凌草中熊果痠的工藝進行優化，以熊果痠的得率為指標，攷察料液比（g∶mL）、乙醇濃度、超高壓壓力、加壓時間對熊果痠得率的影響。得到優化的工藝條件為：固液比1∶22、乙醇濃度75%、超高壓壓力320 MPa，超高壓時間4 min，該條件下熊果痠的得率可達0.322%。超高壓提取熊果痠得率高，提取時間短，是一種提取鼕凌草中熊果痠的適宜方法。
연구채용초고압제취동릉초중웅과산적최가공예조건，병차동회류제취법화초성제취법진행비교。재단인소실험적기출상，건립L9（34）정교실험적수학모형대초고압제취동릉초중웅과산적공예진행우화，이웅과산적득솔위지표，고찰료액비（g∶mL）、을순농도、초고압압력、가압시간대웅과산득솔적영향。득도우화적공예조건위：고액비1∶22、을순농도75%、초고압압력320 MPa，초고압시간4 min，해조건하웅과산적득솔가체0.322%。초고압제취웅과산득솔고，제취시간단，시일충제취동릉초중웅과산적괄의방법。
To optimum of extracting ursolic acid from Rabdosia rubescens (Hemsl.)Hara. Ultra high pressure (UHP) method was studied and was compared to reflux extraction method and ultrasonic wave extraction method. According to the signal factor test, the L9(34) orthogonal design was used to optimum extraction conditions. Using with extraction yield of ursolic acid as index, the influence of solid to liquid ratio, ethanol concentration,UHP pressure, UHP time were studied. Optimum extraction conditions were as follows:solid to liquid ratio1∶22(g∶mL), ethanol 75%, UHP pressure 320 MPa and UHP time 4 min, The yield of UA was 0.322%. The UHP extraction method was a suitable method for it has higher yield and shorter extraction time.
