摘要
在单因素试验的基础上,选取提取温度、盐酸浓度、料液比3个主要因素,以没食子酸得率为响应值,对超声波辅助提取珙桐叶中没食子酸的工艺条件进行了优化。结果表明:没食子酸的最佳提取工艺为盐酸浓度2.0 mol/L、提取温度65.6℃、料液比40 m L/g、超声时间30 s,在此条件下没食子酸得率为10.26%。采用超声波辅助法提取珙桐叶中的没食子酸,提取时间短、得率高,具有广阔的应用前景。
On the basis of single factor tests,extraction temperature,concentration of hydrochloric acid and acidto-material ratio affecting extraction rate of gallic acid were optimized using response surface methodology.The results showed that the optimum extraction process were as follows,concentration of hydrochloric acid 2 mol / L,extraction temperature 65.6 ℃,acid-to-material ratio 40 m L / g and ultrasonic duration 30 s.Under this condition,extraction rate could reach 10.26%.Short in extraction duration and high in extraction rate,ultrasonic extraction will be promising.
出处
《河北农业科学》
2014年第6期99-102,共4页
Journal of Hebei Agricultural Sciences
基金
四川省教育厅项目(08zb015)
西昌学院院自立项目(ZZSSA0808)
关键词
珙桐
没食子酸
响应面法
超声波提取
Davadia involucrate
Gallic acid
Response surface methodology（RSM）
Ultrasonic extraction
