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建立薄荷中迷迭香酸的提取工艺及测定方法。实验以迷迭香酸的提取率为检测指标,采用正交设计L9(34)。考察料液比A、乙醇浓度B、提取温度C、提取时间D4个影响因素,用硫酸亚铁比色法和高效液相色谱法分别对提取物中迷迭香酸进行定性、定量研究。结果表明,最佳工艺条件为乙醇浓度75%、提取温度70℃、料液比1∶12、提取时间2h、浸提2次。在最佳条件下迷迭香酸的提取率为94.40%。
The establishment of mint rosmarinic acid extraction process and determination. In the experiment, the extraction rate of rosmarinic acid was used as the detection index, and orthogonal design L9 (34) was used. The four influencing factors, the ratio of solid to liquid A, the concentration of ethanol B, the temperature C and the extraction time D, were investigated. The contents of rosmarinic acid in the extract were qualitatively and quantitatively studied by ferrous sulfate colorimetry and high performance liquid chromatography. The results showed that the optimum conditions were ethanol concentration 75%, extraction temperature 70 ℃, solid-liquid ratio 1:12, extraction time 2h, extraction twice. Under the optimum conditions, the extraction rate of rosmarinic acid was 94.40%.