食品科学 ›› 2008, Vol. 29 ›› Issue (1): 121-123.
• 工艺技术 • 上一篇 下一篇
林海禄, 朱霞萍, 彭雪娇, 李强
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LIN Hai-Lu, ZHU Xia-Ping, PENG Xue-Jiao, LI Qiang
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摘要: 采用正交设计法对八角茴香中莽草酸的微波提取工艺进行优化,得到最佳提取工艺条件。提取产物经重结晶后得到白色莽草酸粉末,熔点为186~190℃。采用红外光谱法对产物进行了表征。
关键词: 八角茴香, 莽草酸, 微波提取, 表征
Abstract: The microwave extraction method of shikimic acid from Illicium verum Hook.f. was studied in this experiment. Optimized the microwave extraction process by orthogonal test in comparison with traditional extraction methods. The crude product was purified with methanol. The melting point of the final product is 186~190 ℃ and its characterization is done with IR.
Key words: Illicium verum Hook.f., shikimic acid, microwave extraction, characterization
林海禄, 朱霞萍, 彭雪娇, 李强. 八角茴香中莽草酸的微波提取及表征[J]. 食品科学, 2008, 29(1): 121-123.
LIN Hai-Lu, ZHU Xia-Ping, PENG Xue-Jiao, LI Qiang. Extraction and Characterization of Shikimic Acid from Illicium verum Hook.f.[J]. FOOD SCIENCE, 2008, 29(1): 121-123.
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