山楂中齐墩果酸和熊果酸超声提取工艺研究

对山楂齐墩果酸和熊果酸超声波辅助提取工艺进行了优化,以齐墩果酸和熊果酸总含量为响应值,考查了液固比、超声波功率和提取时间对山楂总齐墩果酸和熊果酸含量的影响。结果表明,三个考查因素对山楂齐墩果酸和熊果酸含量影响的顺序为:液固比>提取时间>超声波功率;方差分析结果表明,液固比和提取时间对齐墩果酸和熊果酸含量有极显著影响(p<0.01),超声波功率对齐墩果酸和熊果酸含量有显著影响(p<0.05),提取时间的二次项对齐墩果酸和熊果酸含量有极显著影响(p<0.01),各因素之间交互作用不显著(p>0.05);确定超声波辅助提取山楂齐墩果酸和熊果酸的最佳工艺参数为:乙醇体积分数90%,液固比35∶1m L/g,超声波功率352W,提取时间为4.6min,在优化工艺条件下超声波辅助提取山楂齐墩果酸和熊果酸,其含量为2.87mg/g,与预测值相符。本实验中所用提取方法在显著节约了超声波处理的时间同时也获得了良好的提取效率。 

Optimization of extracting technique assisted by ultrasound-assisted extraction of oleanolic acid and ursolic acid from hawthorn

Extracting technique assisted by ultrasonic extraction method of oleanolic acid and ursolic acid from hawthorn was optimized. The total content of oleanolic acid and ursolic acid was used as response value,ratio of liquid to solid,ultrasonic power,and extracting time were investigated in this experiment. The results showed that the sequence of different factors on triterpene content was:ratio of liquid to solid>extracting time>ultrasonic power. The results of variance analysis showed that ratio of liquid to solid and extracting time had extremely significant effect on oleanolic acid and ursolic acid content(p<0.01),ultrasonic power had a significant influence on oleanolic acid and ursolic acid content(p<0.05),extracting time of the quadratic term had extremely significant effect(p<0.01). There was no interaction effect between each factor(p>0.05). The optimal condition was that ethanol volume percentage 90 %, ratio of liquid to solid 35 ∶ 1m L / g, ultrasonic power 352 W, extracting time4.6min. Under the optimal condition,the oleanolic acid and ursolic acid content of hawthorn was 2.87mg/g,which was consistent with the predicted value. Extraction method using in this experiment demonstrated high extraction efficiency and shorter time simultaneously.