摘要
以无水乙醇为溶剂,采用微波辅助法提取苦杏仁中的苦杏仁甙,以高效液相色谱法(HPLC)定量测定苦杏仁甙的提取得率,采用正交试验考察了料液比、提取时间、提取温度对苦杏仁甙提取得率的影响,确定了微波功率为500W条件下的最佳提取工艺条件为料液比1:6,提取温度75℃,时间15min,提取2次,苦杏仁甙的提取得率为4.09。
The absolute alcohol as solvent,extraction technology of the amygdalin from almond with microwave-assisted extraction was studied.The amygdalin was analyzed by HPLC method.Several factors,such as ratio of material and liquor,extraction time and extraction temperature,were investigated and the optimal MAE conditions were obtained from the orthogonal test.Under the microwave power 500W,the optimal MAE condition was 1：6 of material and liquor ratio,75℃ of extraction temperature,15min of extraction time and extraction twice.Under this optimal condition,the extraction ratio of amygdalin from almond was 4.09%.
出处
《中国食物与营养》
2010年第7期51-54,共4页
Food and Nutrition in China
基金
自治区高校科研项目(XJEDU2006I22)
