温度对暴马丁香中齐墩果酸提取的影响 |
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引用本文: | 贲佳楠,张馨心,宫福帅,秦佳梅.温度对暴马丁香中齐墩果酸提取的影响[J].人参研究,2020,32(1):43-44. |
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作者姓名: | 贲佳楠 张馨心 宫福帅 秦佳梅 |
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作者单位: | 通化师范学院·吉林通化·134002 |
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基金项目: | 通化师范学院学生创新与技能训练项目,项目编号:cs2019046;全国大学生创新创业训练计划项目,项目编号:201810202011。 |
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摘 要: | 为了保护和有效利用暴马丁香资源,本实验探究温度对超声波提取暴马丁香中齐墩果酸的影响。结果表明:在提取条件为液料比20:1、70%的乙醇,超声功率为300W、超声30min时,超声温度为50℃时提取效果最佳,含量达2.9993%。可供暴马丁香中齐墩果酸的提取工艺提供参考。
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关 键 词: | 暴马丁香 齐墩果酸 温度 |
The Effect of Temperature on The Extraction of Oleanolic acid in Syringa reticulata |
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Authors: | BEN Jia-nan ZHONG Xin-xin GONG Fu-shuai Qin Jia-mei |
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Institution: | (Tonghua normal university,Jilin Tonghua 134002) |
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Abstract: | In order to protect and effectively utilize the resources of Syringa reticulata.the effect of temperature on ultrasonic-assisted extraction of oleanolic acid from S.reticulata.is studied.Results showed that when the liuidq:material is 20:1、and 70% of ethanol、and the ultrasonic power is 300W,and the ultrasonic time is 30min,and the ultrasonic temperature is 50℃,the oleanolic acid content is 2.9993% in branches of S.reticulata. |
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Keywords: | Syringa reticulata oleanolic acid temperature |
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