摘要
研究比较浸提法和超声法中温度、料液比、乙醇浓度、提取时间对芦笋老茎中皂苷提取量的影响,并进一步采用正交实验获得两种方法的最佳提取条件。结果表明,超声法最佳提取条件为温度50℃,料液比1∶35,乙醇浓度60%,提取时间50min,其最高提取量为5.01%,比浸提法最高提取量提高了29.3%,同时超声法提取时间显著低于浸提法的提取时间。因此,超声法适用于芦笋老茎中皂苷的提取。
The extraction of saponins from the old stalk of asparagus was optimized by employing quadrature experimental design. Ultrasonic wave assisted extraction was selected as an optimal method with the advantages of efficiency,safety,low cost,and non-damage of saponins. The optimal ultrasonic wave assisted extraction conditions were solvent of 60% ethanol,temperature at 50 ℃,extraction time of 50 min,and the ratio of material to solvent at 1∶35. Under the optimal conditions,the content of saponis in the ultrasonic wave assisted extraction was over 5.01%,being 129.3% than that by digestion extraction.
出处
《食品科技》
CAS
北大核心
2011年第3期193-195,199,共4页
Food Science and Technology
关键词
芦笋老茎
皂苷
浸提法
超声法
old stalk of asparagus
saponins
digestion method
ultrasonic wave assisted extraction
