Potential for the use of ultrasound in the extraction of antioxidants from Rosmarinus officinalis for the food and pharmaceutical industry
Potential for the use of ultrasound in the extraction of antioxidants from Rosmarinus officinalis for the food and pharmaceutical industry
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DOI：
10.1016/j.ultsonch.2004.01.015
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发表时间：
2004-05-01
影响因子：
8.4
通讯作者：
Mason, TJ
中科院分区：
文献类型：
--
作者：
Albu, S;Joyce, E;Mason, TJ
以丁酮、乙酸乙酯和乙醇为溶剂，利用超声提高从迷迭香（Rosmarinus officinalis）中提取鼠尾草酸的效率。对该植物的干叶和鲜叶都进行了提取，在相同温度下进行时，超声处理提高了所有三种溶剂的鼠尾草酸产率，并缩短了提取时间。超声还降低了溶剂效应，使得在常规条件下是不良溶剂的乙醇在超声处理时达到了与其他两种溶剂相似的提取效率水平。用乙醇提取干草药被证明比提取新鲜材料更有效，这可能是由于新鲜材料中存在水分。（C）2004爱思唯尔公司。保留所有权利。
Ultrasound was used to increase the extraction efficiency of carnosic acid from the herb Rosmarinus officinalis using butanone, ethyl acetate and ethanol as solvents. Both dried and fresh leaves of the herb were extracted and, when performed at the same temperature, sonication improved the yields of carnosic acid for all three solvents and shortened the extraction times. Sonication also reduced the solvent effect so that ethanol, which is a poor solvent under conventional conditions, reached a similar level of extraction efficiency to the other two when sonicated. The extraction of dried herb with ethanol proved to be more efficient than that of fresh material, probably due to the water present in the latter. (C) 2004 Elsevier B.V. All rights reserved.