摘要
采取超声波辅助法研究毛叶木瓜中齐墩果酸与总黄酮的同时提取工艺.通过单因素试验,探讨超声时间、超声温度、超声功率和乙醇浓度对得率的影响,确定较优的工艺参数范围.通过设计响应面进行优化试验,以齐墩果酸与总黄酮的总得率为指标,确定最优的同时提取工艺参数.研究发现,当超声功率200 W、超声温度66℃、超声时间4 min、乙醇浓度59%时,齐墩果酸与总黄酮总得率为10.90%,其中齐墩果酸得率为5.00%,总黄酮得率为5.90%.采用提取液调配所制得的饮品均匀透亮、具有毛叶木瓜特有的香气和口感.
The simultaneous extraction process of oleanolic acid and total flavonoids from Chaenomeles cathayensis was investigated by an ultrasonic assisted ethanol method.Firstly,the effects of ultrasonic time,ultrasonic temperature,ultrasonic power and ethanol concentration on the yield were investigated by single factor experiment,and the optimum process parameters were determined.Secondly,the optimal extraction process parameters were determined by response surface design and the total yield of oleanolic acid and total flavonoids was taken as the index.The results showed that the total yield of oleanolic acid and total flavonoids was 10.90%and the yield of oleanolic acid was 5.00%when the ultrasonic power was 200 w,the ultrasonic temperature was 66℃,the ultrasonic time was 4 min and the concentration of ethanol was 59%,the yield of total flavonoids was 5.90%.The beverage prepared with the extract liquor is uniform and transparent,and has the unique aroma and taste of Chaenomeles lanceolata.
作者
郭卫芸
汪丹
王永辉
GUO Weiyun;WANG Dan;WANG Yonghui(Food and Pharmacy College,Xuchang University,Xuchang 461000,China;Food Science and Technology College,Zhejiang University of Technology,Hangzhou 310000,China)
出处
《许昌学院学报》
CAS
2023年第2期71-76,共6页
Journal of Xuchang University
基金
2020年度河南省重大公益专项(201300110300)
河南省高等学校骨干教师项目(2019GGJS216)。
关键词
超声波
齐墩果酸
总黄酮
同时提取工艺
ultrasonic
oleanolic acid
total flavonoids
simultaneous extraction process
