摘要
研究超声波法提取南瓜果肉胡芦巴碱最优工艺条件。结果表明,超声波法提取胡芦巴碱最佳工艺是乙醇浓度为50%、超声强度为600W、超声时间为15min、液料比为20mL/g,提取率为359.6μg/g,同乙醇浸提法比较,胡芦巴碱的提取率增加20.91%。
The optimum ultrasonic extraction technology of trigoneUine in pumpkin flesh was studied. The results showed that the optimum ultrasonic extraction was obtained when the concentration of ethanol was 50%, ultrasonic intensity was 600W, ultrasonic time was 15rain, the ratio of material to liquid was 1：20 （g/mL）. The extraction rate oftrigoneUine was 359.6μg/g which increased 20.91% comparing with extraction method of ethanol.
出处
《现代农业科技》
2009年第10期7-8,13,共3页
Modern Agricultural Science and Technology
基金
黑龙江省教育厅科学技术研究项目(11521028)
关键词
南瓜果肉
胡芦巴碱
超声波法
提取工艺
pumpkin flesh
trigonelline
ultrasonic method
extraction technology
