期刊文献+

均匀设计法优化超临界二氧化碳萃取川东獐牙菜总酮工艺的研究 被引量:1

Optimization of the Extraction of Total Xanthones from Swertia davidi Franch by Supercritical CO_2 with Uniform Design
下载PDF
导出
摘要 目的探讨超临界CO2流体萃取川东獐牙菜中总酮的最佳工艺条件。方法以总酮的含量为指标,采用均匀设计法对影响萃取结果的主要因素进行考察。结果夹带剂流速对萃取结果影响最为显著。最佳萃取工艺参数为:萃取压力35 Mpa,萃取温度50℃,乙醇浓度100%,夹带剂流速4.5 ml.min-1,萃取率达到0.425%。结论超临界CO2流体萃取川东獐牙菜总酮是一种切实可行的方法。所得萃取产物中酮的含量高,萃取时间短,操作简便。 Objectlve To study the optimal supercritical -fluid extraction technique from total xanthones Swertia davidi Franch. Methods The uniform design method was used in experience arrangement. The yield rate of total xanthones was as indicator. Resuits The optimal extraction conditions were as follows : temperature at 50℃, pressure at 35 MPa, velocity of flow 4.5ml·min^-1, 100% ethanol( volume fraction) as entrainer. The extraction rate was as high as 0. 425%. Conclusion This technique is easy, convenient and workable, and can provide theoretical support for production.
出处 《时珍国医国药》 CAS CSCD 北大核心 2010年第2期406-407,共2页 Lishizhen Medicine and Materia Medica Research
基金 重庆市教委自然科学基金(No.KJ050607)
关键词 超临界CO2流体萃取 均匀设计法 川东獐牙菜 总酮 Supercritical CO2 Uniform design Swertia davidi Franch Total xanthones
  • 相关文献

参考文献4

二级参考文献42

共引文献51

同被引文献13

  • 1李涛,曹玉娟,赵敏慧.川东獐牙菜引种栽培研究[J].玉溪师范学院学报,2006,22(9):94-98. 被引量:2
  • 2Duan XJ,Zhang WW,Li XM,et al.Evaluation of antioxidant property of extract and fractions obtained from a red alga,Polysiphonia urceolata[J].Food Chemistry,2006,95:37-43.
  • 3Sun Ting,Ho CT.Antioxidant activities of buckwheat extracts[J].Food Chemistry,2005,90:743-749.
  • 4STPHANIE DUDONN,XAVIER VITRAC,PHILIPPE COUTIRE,et al.Comparative Study of Antioxidant Properties and Total Phenolic Content of30Plant Extracts of Industrial Interest Using DPPH,ABTS,FRAP,SOD,and ORAC Assays[J].J.Agric.Food Chem,2009,57:1768-1774.
  • 5Fang ZX,Zhang YH,Yuan L,et al.Phenolic compounds and antioxidant capacities of bayberry juices[J].Food Chemistry,2009,113:884-888.
  • 6Yvonne V Yuan,Dawn E Bone,Meshell F Carrington.Antioxidant activity of dulse(Palmaria palmata)extract evaluated in vitro[J].Food Chemistry,2005,91:485-494.
  • 7Re R,Pellegrini N,Proteggente A,et al.Antioxidant activity applying an improved ABTS radical cation decalorization assay[J].Free Radical Biology&Medicine,1999,26:1231-1237.
  • 8Shon,MY,Kim T H,Sung N J.Antioxidants and free radical scavenging activity of Phellinus baumii(Phellinus of Hymenochactaceae)extracts[J].Food Chemistry,2003,82:593-597.
  • 9Dorman H J D,Kosar M,Kahlos K,et al.Antioxidant properties and composition of aqueous extracts from Mentha species,hybrids,varieties,and cultivars[J].J Agric Food Chem,2003,51:4563-4569.
  • 10蔡兴东,杨建平,黄春,沈力,李润琴,刘丹,张乐星.高效液相色谱法测定川东獐牙菜中獐牙菜苦苷的含量[J].中国医药导报,2011,8(5):42-43. 被引量:4

引证文献1

二级引证文献4

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部