[橄榄苦苷的低温减压沸腾提取]
[Boiling extraction of oleuropein at low temperature and reduced pressure].
作者信息
Xie Pujun, Huang Lixin, Zhang Caihong, You Feng, Wang Chengzhang, Zhou Hao
机构信息
Institute of Chemical Industry of Forest Products, Chinese Academy of Forestry, National Engineering Laboratory for Biomass Chemical Utilization, Key and Open Laboratory on Forest Chemical Engineering, State Forestry Administration, Key Laboratory of Biomass Energy and Material, Jiangsu Province, Nanjing 210042, China.
出版信息
Zhongguo Zhong Yao Za Zhi. 2012 Jul;37(13):1946-51.
OBJECTIVE
To look for optimum extraction techniques for oleuropein by boiling olive leaves at low temperature and reduced pressure.
METHOD
According to single factor experiment (SFE) design, the effects of seven factors, the impact of seven factors, type of solvent, temperature, time, ratio of material to liquid, ethanol concentration, vacuum degree and extraction times, on extraction yield of oleuropein were investigated. Based on the results of SFE, four more important factors, temperature, time, ratio of material to liquid and ethanol concentration, were selected in L9 (3(4)) orthogonal experiment (OE) to compare with those extracted with traditional methods.
RESULT
The optimum conditions for boiling extraction of oleuropein at low temperature and reduced pressure were as follows: temperature 60 degrees C, time 20 min, ratio of material to liquid 1:30 and ethanol concentration 85%. The conditions presented an extraction yield of 5.90%.
CONCLUSION
Compared with traditional extraction methods and the ultrasound assisted extraction method, boiling extraction techniques at low temperature and reduced pressure were so quick and efficient that it has a good application prospect.
目的
通过低温减压煮沸橄榄叶寻找橄榄苦苷的最佳提取工艺。
方法
根据单因素实验（SFE）设计，考察溶剂种类、温度、时间、料液比、乙醇浓度、真空度和提取次数这七个因素对橄榄苦苷提取率的影响。基于单因素实验结果，在L9（3(4)）正交实验（OE）中选取温度、时间、料液比和乙醇浓度这四个更重要的因素，与传统方法提取的结果进行比较。
结果
低温减压煮沸提取橄榄苦苷的最佳条件如下：温度60℃，时间20分钟，料液比1:30，乙醇浓度85%。该条件下提取率为5.90%。
结论
与传统提取方法和超声辅助提取方法相比，低温减压煮沸提取工艺快速高效，具有良好的应用前景。
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