Optimisation of triterpenoids extraction from Anli pears (Pyrus ussuriensis Maxim) by pressurised liquid extraction

摘要

The extraction of triterpenoids from Anli pears (P. ussuriensis Maxim) by pressurised liquid extraction (PLE) has been studied. The effect of extraction temperature, time, number of cycles and ethanol concentration were investigated by an orthogonal design experiment. The orthogonal experiment results showed that at a temperature of 85 degrees C, extraction time of 4 min, number of cycles of 3, ethanol concentration of 55%, maximum triterpenoids extraction was achieved (0.862%). The results are comparable to that of traditional methods of heat reflux extraction and microwave-assisted extraction. Overall, the current study highlighted PLE as a useful method for triterpenoid extraction from Anli pears.