食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2015年
15期
28-31
,共4页
王英超%王蕾%金红%李秋闯%杨孝丽
王英超%王蕾%金紅%李鞦闖%楊孝麗
왕영초%왕뢰%금홍%리추틈%양효려
紫锥菊%菊苣酸%超声微波协同萃取
紫錐菊%菊苣痠%超聲微波協同萃取
자추국%국거산%초성미파협동췌취
Echinacea purpurea%cichoric acid%ultrasonic microwave synergistic extraction
利用超声微波协同萃取对紫锥菊中菊苣酸最佳提取条件进行研究。采用新鲜的紫锥菊根部，考察乙醇浓度、微波提取时间、微波提取功率、料液比等因素对紫锥菊中菊苣酸提取含量的影响，并采用正交试验优化提取条件。结果表明：浓度为50%乙醇、料液比1∶25 g/mL、微波提取时间660 s、微波提取功率300 W和提取次数为1次为最佳提取条件。在最佳提取条件下进行了3组平行验证试验，得到菊苣酸平均含量为158.4μg/g。
利用超聲微波協同萃取對紫錐菊中菊苣痠最佳提取條件進行研究。採用新鮮的紫錐菊根部，攷察乙醇濃度、微波提取時間、微波提取功率、料液比等因素對紫錐菊中菊苣痠提取含量的影響，併採用正交試驗優化提取條件。結果錶明：濃度為50%乙醇、料液比1∶25 g/mL、微波提取時間660 s、微波提取功率300 W和提取次數為1次為最佳提取條件。在最佳提取條件下進行瞭3組平行驗證試驗，得到菊苣痠平均含量為158.4μg/g。
이용초성미파협동췌취대자추국중국거산최가제취조건진행연구。채용신선적자추국근부，고찰을순농도、미파제취시간、미파제취공솔、료액비등인소대자추국중국거산제취함량적영향，병채용정교시험우화제취조건。결과표명：농도위50%을순、료액비1∶25 g/mL、미파제취시간660 s、미파제취공솔300 W화제취차수위1차위최가제취조건。재최가제취조건하진행료3조평행험증시험，득도국거산평균함량위158.4μg/g。
Studing on optimum extraction conditions of cichoric acid from Echinacea purpurea with ultrasonic microwave extraction. Using the fresh Echinacea root, exploring the concentration of ethanol,extraction time, microwave power,ratio of material to liquid and other factors on the content of cichoric acid from Echinacea purpurea, and adopting the optimization extraction conditions by orthogonal test. The results showed that the concentration of 50%ethanol,solid-liquid ratio 1∶25 g/mL,microwave power 300 W,one times extraction and extraction times of 660 s as the best extraction conditions. Three groups of parallel test under the optimum condition were conducted, the average content of cichoric acid was 158.4μg/g.
