食品与机械
食品與機械
식품여궤계
FOOD AND MACHINERY
2009年
4期
76-79
,共4页
蔡金星%刘秀凤%常学东%冯清爱%张兴运
蔡金星%劉秀鳳%常學東%馮清愛%張興運
채금성%류수봉%상학동%풍청애%장흥운
芦笋%皂甙%最佳提取工艺
蘆筍%皂甙%最佳提取工藝
호순%조대%최가제취공예
Asparagus%Coarse saponins%Optimum extraction technology
以芦笋老茎为原料,研究提取温度、提取时间、乙醇浓度、料液比对芦笋皂甙提取的影响.通过Taguchi稳健试验设计,确定最佳提取工艺条件为:提取温度75℃,提取时间2.5 h,乙醇体积浓度90%,料液比1:15(W:V),提取次数为2次.
以蘆筍老莖為原料,研究提取溫度、提取時間、乙醇濃度、料液比對蘆筍皂甙提取的影響.通過Taguchi穩健試驗設計,確定最佳提取工藝條件為:提取溫度75℃,提取時間2.5 h,乙醇體積濃度90%,料液比1:15(W:V),提取次數為2次.
이호순로경위원료,연구제취온도、제취시간、을순농도、료액비대호순조대제취적영향.통과Taguchi은건시험설계,학정최가제취공예조건위:제취온도75℃,제취시간2.5 h,을순체적농도90%,료액비1:15(W:V),제취차수위2차.
The extraction of coarse saponins from the older stems of Asparagus Officinalis was optimized by employing Taguehi Robust Experimental Design. The optimum extraction conditions were as follows: concentration of ethanol,90% (V : V) ; temperature,75 ℃; ratio of material to ethanol solution, 1 : 15(W : V) ; extraction time,2. 5 h; and the extraction was executed twice.
