水浴提取、超声波和微波辅助提取的比较研究

第4卷 第2期 2013年4月

食品安全质量检测学报 Journal of Food Safety and Quality

Vol. 4No. 2

Apr. , 2013

水浴提取、超声波和微波辅助提取枇杷叶中

熊果酸的比较研究

王长春1, 林向阳1*, 巫春宁1, 林梅西2, 吴 佳1, 叶南慧1

(1. 福州大学生物科学与工程学院, 福州 350108; 2. 福建闽中有机食品有限公司, 莆田 351100)

摘 要: 目的 以熊果酸提取得率为指标, 研究对比水浴提取法、超声波提取法以及微波提取法提取枇杷叶中熊果酸的提取效果。方法 比较提取时间、温度、乙醇体积分数及料液比四个因素下三种方法的提起效果, 并在电子显微镜下进行比较研究。结果 在相同条件下, 微波法和超声波法提取率较接近, 均比水浴法高。在提取时间上, 当采用控温措施时, 超声波法比微波法和水浴法缩短提取时间至少20%, 当不采用控温措施时, 微波法比水浴法缩短时间至少92%, 比超声波法缩短90%；在提取温度上, 微波提取法比超声波法降低提取温度14.3%, 比水浴法降低至少25%；在乙醇体积分数上, 微波法和超声波法提取率均在乙醇体积分数85%时达到最高点, 比水浴法的高6.25%；在料液比上, 超声波法和微波法提取率达到最高点所需的料液比均比水浴法低, 微波法比超声波多消耗溶剂16.7%, 超声波法比水浴法减少消耗至少25%。结论 相比于水浴提取法, 超声波辅助提取法和微波辅助提取法在提取得率和效率上具有明显的优势, 超声波辅助提取法操作简便, 而微波辅助提取法效率更高, 但溶剂消耗更多。 关键词: 水浴；超声波；微波；熊果酸

Effect of water bath extraction, ultrasonic and microwave assisted extraction

on ursolic acid from loquat leaves

WANG Chang-Chun1, LIN Xiang-Yang1*, WU Chun-Ning1, LIN Mei-Xi2, WU Jia1, YE Nan-Hui1

(1. College of biological science and technology, Fuzhou University, Fuzhou 350108, China;

2. Fujian Minzhong organic food co., LTD, Putian 351100, China)

ABSTRACT: Objective To compare the extraction effects of ursolic acid from loquat leaves by water bath

extraction(WBE), ultrasonic assisted extraction (UAE) and microwave assisted extraction(MAE) taking the ex-traction rate of ursolic acid as the index. Methods The extraction effects of these three methods were com-pared on the factors such as extraction time, temperature, ethanol concentration and solid-to-liquid ratio. The comparison was performed with its electron microscopy image. Results In the same condition, extraction yields of MAE’s and UAE’s were similar, which were both higher than that of WBE. For the extraction time, when temperature control measures were used, UAE shortened the extraction time by at least 20% than MAE and WBE; when temperature control measures were not adopted, MAE shortened the extraction time by at least

基金项目: 福建闽中有机食品有限公司“枇杷及桂圆系列产品综合开发与利用”项目(FZ200802)

Fund: Supported by Fujian minzhong organic food co., LTD”comprehensive development and utilization of Loquat and longan series prod-ucts( FZ200802)

*通讯作者: 林向阳, 博士, 副教授, 主要研究方向为食物资源综合开发与利用（生物质资源化）。E-mail: xylin@http://doc.xuehai.net

*Corresponding author: LIN Xiang-Yang, Associate Professor, School of Biological Science and Engineering, Fuzhou University, No.2, Xue Yuan Road, University Town, Fuzhou 350108, China. E-mail: xylin@http://doc.xuehai.net

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