食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2013年
7期
53-56
,共4页
北五味子%总三萜%超声波%提取
北五味子%總三萜%超聲波%提取
북오미자%총삼첩%초성파%제취
Schisandra chinensis%total triterpenoids%ultrasonic wave%extraction
对北五味子果实及茎叶中总三萜超声波提取工艺进行了研究.通过单因素和正交试验考察了提取剂浓度、超声提取时间、提取温度、超声功率对总三萜提取的影响.结果表明,当提取剂浓度为95%、超声提取时间30 min、提取温度55℃、超声功率300 W时果实中总三萜得率最高为4.35%;当提取剂浓度为90%、超声提取时间30 min、提取温度75℃、超声功率200 W时茎叶中总三萜得率最高为3.06%.
對北五味子果實及莖葉中總三萜超聲波提取工藝進行瞭研究.通過單因素和正交試驗攷察瞭提取劑濃度、超聲提取時間、提取溫度、超聲功率對總三萜提取的影響.結果錶明,噹提取劑濃度為95%、超聲提取時間30 min、提取溫度55℃、超聲功率300 W時果實中總三萜得率最高為4.35%;噹提取劑濃度為90%、超聲提取時間30 min、提取溫度75℃、超聲功率200 W時莖葉中總三萜得率最高為3.06%.
대북오미자과실급경협중총삼첩초성파제취공예진행료연구.통과단인소화정교시험고찰료제취제농도、초성제취시간、제취온도、초성공솔대총삼첩제취적영향.결과표명,당제취제농도위95%、초성제취시간30 min、제취온도55℃、초성공솔300 W시과실중총삼첩득솔최고위4.35%;당제취제농도위90%、초성제취시간30 min、제취온도75℃、초성공솔200 W시경협중총삼첩득솔최고위3.06%.
@@@@The ultrasonic wave extraction of total triterpenoids from fruit, stems and leave of Schisandra chinensis was investigated. The effect factors:which included concentration of alcohol, ultrasonic wave time, ultrasonic wave temperature, ultrasonic wave power were investigated. The extraction process was optimized through orthogonal test. The results showed that optimum condition of fruit were as followed:concentration of alcohol 95%, ultrasonic wave time 30 min, ultrasonic wave temperature 55℃, ultrasonic wave power 300 W, the extraction rate of total triterpenoids could up to 4.35%. The optimum condition of stems and leave were as followed: concentration of alcohol 90 %, ultrasonic wave time 30 min, ultrasonic wave temperature 75 ℃, ultrasonic wave power 200 W, the extraction rate of total triterpenoids could up to 3.06%.
