摘要
研究超声波法对苦菜中氨基酸提取的最佳工艺条件.以单因素方法和正交实验对提取条件进行选择,采用紫外分光光度法测定苦菜中总氨基酸含量,并用HPLC对提取产物进行了表征.结果表明,苦菜中氨基酸的最佳提取工艺条件为:乙醇质量分数60%,超声功率60W,料液比为1g料40mL乙醇,提取时间30min,提取温度60℃,此时氨基酸的提取率1.29%.该方法准确性好,方便快捷,为苦菜的发展提供了一个定量方法和参考依据.
To investigate the optimum technology of total amino acids for Sonchus oleraceus with ultrasonic, one factor trial and orthogonal experiment are adopted to choose the extract condition, and UV spectrophotometry is used to obtain the content of total amino acids. The total amino acids were characterized by HPLC. The optimum extraction conditions of amino acids with ultrasonic are as follows： ethanol mass fraction of 60%, solid-liquid ratio is 1 g of material to 40 mL of ethanol, ultrasonic power 60 W, extraction for 30 rain, under 60 ℃, the total amino acids extraction efficiently can reach 1. 29%. The accuracy of the method is fast and convenient which provided quantitative method and reference for quality control of bitter herh＇s development.
出处
《沈阳大学学报（自然科学版）》
CAS
2013年第2期132-137,共6页
Journal of Shenyang University：Natural Science
基金
福建省教育厅[2011]JG-6产学研项目
