食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2013年
17期
37-40
,共4页
范宏%朱珠%连奎%许丽丽%王敬涵
範宏%硃珠%連奎%許麗麗%王敬涵
범굉%주주%련규%허려려%왕경함
超声波辅助提取%甜葫芦%葫芦素E
超聲波輔助提取%甜葫蘆%葫蘆素E
초성파보조제취%첨호호%호호소E
ultrasonic-assistance%sweet gourd%cucurbitacin E
对超声波辅助提取甜葫芦中葫芦素E的工艺进行研究。在单因素试验的基础上,通过正交试验优化葫芦素E的提取条件。确定甜葫芦中葫芦素E超声波辅助提取的最佳工艺为:料液比为1∶10(g/mL),甲醇体积分数为70%,提取时间为15 min,超声波功率500 W,此条件下的葫芦素E得率为0.695%。
對超聲波輔助提取甜葫蘆中葫蘆素E的工藝進行研究。在單因素試驗的基礎上,通過正交試驗優化葫蘆素E的提取條件。確定甜葫蘆中葫蘆素E超聲波輔助提取的最佳工藝為:料液比為1∶10(g/mL),甲醇體積分數為70%,提取時間為15 min,超聲波功率500 W,此條件下的葫蘆素E得率為0.695%。
대초성파보조제취첨호호중호호소E적공예진행연구。재단인소시험적기출상,통과정교시험우화호호소E적제취조건。학정첨호호중호호소E초성파보조제취적최가공예위:료액비위1∶10(g/mL),갑순체적분수위70%,제취시간위15 min,초성파공솔500 W,차조건하적호호소E득솔위0.695%。
The extraction technology with ultrasonic of cucurbitacin E from sweet gourd was studied , based on the single factor experiment, the extraction conditions with ultrasonic that has been optimized by orthogonal analysis were as follows:the rate of solid to solution was 1∶10 (g/mL),the concentration of methanol 70%,the extraction time 15 min,the ultrasonic power was 500 W,the yields of cucurbitacin E were respectively 0.695%.