食品科学2011，Vol.32Issue(16)：80-84,5.
超声波辅助提取杜仲翅果桃叶珊瑚甙工艺优化
Process Optimization for Ultrasonic-assisted Extraction of Aucubin from Eucommia ulmoides Oliv. Key Fruits
摘要
Abstract
Objective： To optimize the conditions for ultrasonic-assisted extraction of aucubin from Eucommia ulmoides Oliv.key fruits.Methods： One-factor-at-a-time method and response surface methodology based on Box-Behnken experimental design were used for process conditions optimization.Results： The optimal extraction conditions were 72.1% aqueous ethanol solution as the extraction solvent,ultrasonic power of 300 W,extraction time of 20.5 min and solid/liquid ratio of 12.3：1（mL/g）.Under these conditions,the extraction yield of aucubin was observed to be 5.91%.Ethanol concentration had the largest impact on the extraction yield of aucubin,followed by solid/liquid ratio and extraction time.Conclusion： Ultrasonic assistance can enhance the extraction of aucubin from Eucommia ulmoides Oliv.key fruits.关键词
杜仲翅果/桃叶珊瑚甙/超声波辅助提取/响应曲面法Key words
Eucommia ulmoides Oliv.key fruits/aucubin/ultrasonic wave-assisted extraction/response surface methodology分类
医药卫生引用本文复制引用
马龙,姚晗,孙兰萍,许晖..超声波辅助提取杜仲翅果桃叶珊瑚甙工艺优化[J].食品科学,2011,32(16):80-84,5.基金项目
安徽省高等学校自然科学研究重点项目 （）
安徽省高等学校省级食品科学与工程特色专业建设点资助项目 （）
安徽省食品科学与工程教学团队项目 （）
