丝瓜藤和叶中齐墩果酸的提取与含量分析

采用超声波辅助提取法优选提取工艺、比色法测定齐墩果酸的含量.通过单因素和正交试验设计法考察了乙醇体积分数、固液比、提取温度和提取时间对丝瓜叶中齐墩果酸提取率的影响.优化得到的提取工艺为：乙醇体积分数75％,固液比（g/mL）1∶40,提取温度70℃,提取时间70 min.齐墩果酸在3.3 μg/mL∽20.0 μg/mL （r=0.997 9,n=6）范围内浓度与吸光度呈良好的线性关系.丝瓜藤和丝瓜叶中齐墩果酸的含量分别是3.82 mg/g,3.24 mg/g.丝瓜藤中齐墩果酸含量高于丝瓜叶中的含量.所优化的工艺稳定、可行,该法测定齐墩果酸的含量,重复性较好.

Extraction and contents analysis of oleanolic acid from stem luffa and leaf luffa

In order to establish a simple determination method for oleanolic acid, the oleanolic acid contents were analyzed in the stem and leaf of luffa samples. The extract process of oleanolic acid in the stem luffa and leaf luffa was optimized by ultrasonic wave extraction method and the oleanolic acid contents were determined by colorimetry. The single-factor method and orthogonal design was used to test the effect of ethanol concentration, the ratio of solid to liquid, extraction temperature and extraction time on the extraction rate of the oleanolic acid from stem luffa and leaf luffa. The results showed that the optimum extraction condition was as follows： ethanol concentration was 75%, the ratio of solid to liquid was 1 ： 40 （g/ml）, extraction temperature was 70℃ and extraction time was 70rain. The calibration curve showed a good linear relationship when oleanolic acid was in 3.3--20.0μg/ml （r=0.9979 ,n=6）. The oleanolie acid contents in the samples from the stem luffa and leaf luffa were 3.82mg/g and 3.24 mg/g. The optimized extraction is stable and feasible. The method has good duplication and high accuracy for quality determination of the oleanolic acid. The oleanolic acid content in the stem luffa is higher than it in the leaf luffa.