摘要
为了优化提高山楂汁中三萜酸含量的工艺条件,分析冷冻时间、超声温度、超声时间和超声功率对山楂汁中三萜酸含量的影响。确定高三萜酸含量的山楂汁制备最佳工艺条件为:冷冻20 h,超声温度50℃,超声功率150 W,超声提取40 min。在优化条件下提取的山楂汁中三萜酸含量为341.18 mg/100 g,冻融-超声提取是一种制备高含量三萜酸山楂汁的有效技术。
In order to optimize the processing condition of increasing tritepenoidic acids content in hawthorn juice, the effects of 4 factors including freezing time, ultrasonic temperature, ultrasonic extraction time and ultrasonic power were investigated. The optimal extracting conditions for hawthorn juice with high tritepenoidie acid content were as follows： freezing time 20 h, ultrasonic temperature 50 ℃, ultrasonic extraction time 40 min and ultrasonic power 150 W. The content of tritepenoidic acids in hawthorn juice under these conditions was 341.18 mg/100 g. Freeze-thawing with ultra- sonic technique was an efficient method for extracting hawthorn juice with high content of tritepenoidic acids.
出处
《中国酿造》
CAS
北大核心
2015年第10期91-94,共4页
China Brewing
基金
中国农业科学院科技创新工程专项经费项目(CAAS-ASTIP-2015-ZFRI)
河南省科技攻关项目(152102110111)
关键词
山楂汁
三萜酸
超声提取
冻融
hawthorn juice
tritepenoidic acids
ultrasonic extract
freeze-thawing
