摘要
采用超声波法处理罗汉果提高罗汉果甜苷的提取率。使用频率为 5 0kHz ,输出功率为 80W ;频率为 2 8kHz,输出功率为 2 0 0、40 0W的超声波 ,通过检测罗汉果甜苷的含量变化来检测超声波的作用效果。结果表明 ,超声波处理可以提高罗汉果甜苷的提取率。随着超声波输出功率的提高 ,罗汉果甜苷的提取率也得到提高。高频率超声波比低频率超声波的作用效果更为明显。
T The traditional method of extracting mogroside has many limitations such as long extracting time and low extracting rate. The effect of ultrasonic treatment on increasing the mogroside yield was studied in this paper. The siraitia grosvenorii was extracted with ultrasonic wave treatment of different power, including 80W at 50 KHz, 200W at 28KHz, and 400W at 28KHz. The extraction efficiency of mogroside affected by ultrasonic wave was detected by the changes of mogroside yield. The results showed that the ultrasonic wave could improve the mogroside yield. The frequency of ultrasonic wave also affected the mogroside extraction. The improvement of extraction efficiency at high frequency ultrasonic wave was more obvious than that at low frequency ultrasonic wave.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2004年第10期136-138,共3页
Food and Fermentation Industries
