青梅叶中岩白菜素的提取工艺研究

• 作 者: 莫峥嵘 陈光英 王锦慧 王天山 戴春燕 袁媛
• 机 构: 海南师范大学省部共建热带药用植物化学教育部重点实验室,海南师范大学化学与化工学院,
• 出 处: 食品科技
• 发表日期: 2012年01期
• 关键词: 叶中 冷浸提取法 工艺研究 岩白菜素 回流提取 超声提取 最佳参数组合 冷浸 正交实验结果 取料

目的:研究青梅叶中提取岩白菜素的最佳工艺。方法:以岩白菜素含量为指标,比较冷浸提取、超声提取、回流提取3种方法提取物中岩白菜素含量,确定最佳提取方法。并以正交实验确定最佳提取工艺。结果:3种提取方法中冷浸提取法为最佳提取方法,正交实验优化条件为:提取料液比1:12,乙醇浓度65%,提取时间36h。结论:在此最佳参数组合下,岩白菜素的含量为3.88%。

Objective: To study the best extraction technology of bergein from the leaves of Emerald. Methods: The content of bergenin was used as index to compare the content of bergenin in three kinds of extracts of cold extraction, ultrasonic extraction and reflux extraction to determine the best extraction method. And orthogonal experiment to determine the best extraction process. Results: Cold extraction method was the best extraction method among the three extraction methods. The optimum conditions of orthogonal experiment were as follows: the ratio of solid to liquid was 1:12, the concentration of ethanol was 65% and the extraction time was 36 h. Conclusion: Under this optimal combination of parameters, the content of bergenin is 3.88%.