摘要
研究八角茴香中莽草酸的超声波提取法并与传统提取方法作了比较,结果表明:超声提取大大缩短了提取时间,且收率有明显提高;其最佳工艺条件为样品粉碎后过40目筛、以蒸馏水为提取溶剂、固液比为1∶15、提取时间40min、超声提取2次。
The ultrasonic wave extraction method of shikimic acid in Illicium verum Hook.f. was studied in this paper. The optimal conditions were obtained as follows： the extraction solvent is distilled water, the solvent to solute ratio is 15, the extraction duration is 40min and extracting 2 times. Compared with traditional extraction methods, the result showed that ultrasonic wave extraction of shikimic acid is a rapid method with higher yield.
出处
《食品科技》
CAS
北大核心
2007年第4期76-78,共3页
Food Science and Technology
基金
国家自然科学基金项目(40371067)
江西省自然科学基金项目(0520002)
东华理工学院硕博基金项目(DHS0427)。
关键词
超声提取
八角茴香
莽草酸
ultrasonic wave extraction
Illicium verum Hook.f.
shikimic acid
