【作者】 俞坚； 励建荣； 郑群雄；

【Author】 Yu Jian Li Jianrong ZhengQunxiong (College of Food science,Biotechnology and Envh’onmental Engineering,Zhejiang Gongshang University,Food Safety Key Lab of Zhejiang Province,Hangzhou,310035,P.R.China)

【机构】 浙江工商大学食品生物与环境工程学院浙江省食品安全重点实验室；

【摘要】 以山茱萸为原料,在微波场的作用下,进行了不同微波提取溶剂、料液比、提取时间、提取温度、提取功率和正交优化实验对山茱萸中马钱素提取率的影响研究。结果表明：影响微波提取的因素依次为提取时间、提取温度、提取功率。优选方案为：微波提取溶剂为水,料液比1：30,提取时间10min,提取温度70℃,提取功率300W,山茱萸马钱素提取率为0．80%。更多还原

【Abstract】 Loganin was extracted from Cornus Officinalis Sieb.et Zucc with microwave treatment.The key factors,including the solvent,the ratio of solid to liquid,microwave heating time,temperature and power were studied for extraction yield.The primary factor which affects microwave extraction was the microwave heating time,the temperature was the second factor and the power was the third factor.The optimal conditions were identified by the orthogonal experiments:the content of the solvent water,the ratio solid to liquid 1:30,microwave irradiation time 10min,microwave temperature 70℃,microwave power 300W.The optimal extraction yield of Loganin from Comus Officinalis Sieb.et Zucc was up to 0.08%.更多还原