摘要
以五倍子为原料浸取单宁酸,由单宁酸酸解制备鞣花酸。用高效液相色谱法测定水解后鞣花酸的含量,采用L9(34)正交设计实验,对盐酸浓度、水解温度和水解时间等因素进行了考察。鞣花酸的最佳水解条件为:盐酸浓度2mol·L-1、水解温度120℃、水解时间60min。
The ellagic acid was prepared by hydrolysis of the leaching solution of Chinese gallnut containing tannic acid.Using of HPLC to assay the content of ellagic acid,the orthogonal design with three levels of four factors（acid concentration, hydrolysis temperature and hydrolysis times was adopted.The optimum condition was as follows. 2mol ·L^-1 HCI, reflux for 60min, hydrolysis temperature 120℃.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第2期233-234,共2页
Science and Technology of Food Industry
关键词
五倍子
鞣花酸
水解
Chinese gallnut
ellagic acid
hydrolysis
