摘要
采用传统的酸水解乙醇沉淀法提取草果果胶,以草果果胶得率为评价指标,在单因素实验的基础上,通过L_(9)(3^(4))正交实验优化了草果果胶的提取工艺。结果表明,各因素对草果果胶得率影响的大小顺序为:pH值>料液比>提取时间>提取温度;最佳提取工艺为:pH值3.0、提取温度90℃、提取时间150 min、料液比1∶30(g∶mL),在此条件下,果胶得率为7.54%,为进一步深入开发草果资源提供了科学依据。
We extracted pectin from Amomum tsaoko by a traditional acid hydrolysis ethanol precipitation method.Meanwhile,taking the yield of pectin from Amomum tsaoko as an evaluation index,we optimized the extraction process of pectin from Amomum tsaoko by L_(9)(3^(4))orthogonal experiments on the basis of single-factor experiments.The results show that the order of the influence of each factor on the yield of pectin is pH value>solid-liquid ratio>extraction time>extraction temperature.The optimal extraction process is as follows:the pH value of 3.0,the extraction temperature of 90℃,the extraction time of 150 min,and the solid-liquid ratio of 1∶30(g∶mL).Under above conditions,the yield of pectin is 7.54%,which provides scientific basis for the further development of Amomum tsaoko resources.
作者
谢欣
李丽媛
李童
陈小妮
黄锁义
XIE Xin;LI Liyuan;LI Tong;CHEN Xiaoni;HUANG Suoyi(School of Basic Medical Sciences,Youjiang Medical University for Nationalities,Baise 533000,China;School of Pharmacy,Youjiang Medical University for Nationalities,Baise 533000,China;Guangxi Colleges and Universities Key Laboratory of the Characteristics of Ethnic Medicine of the Youjiang Valley,Youjiang Medical University for Nationalities,Baise 533000,China)
出处
《化学与生物工程》
CAS
北大核心
2024年第1期36-39,共4页
Chemistry & Bioengineering
基金
广西重点研发计划项目(桂科AB18221095)
右江民族医学院高层次人才科研项目(01002018079)。
关键词
草果
果胶
提取工艺
单因素实验
正交实验
Amomum tsaoko
pectin
extraction process
single-factor experiment
orthogonal experiment
