摘要
研究苦瓜皂甙的提取工艺和测定方法。以人参皂甙Rg1标准品为参照,采用分光光度法对苦瓜中皂甙进行定量分析;以料液比、浸提温度、乙醇的质量分数、提取时间为考察因素,采用二次回归正交旋转组合试验方法对苦瓜皂甙提取工艺条件进行优化。通过贡献率法分析表明,各因子对浸提率影响的相对大小依次为:提取时间>料液比>乙醇浓度>浸提温度;经频率分析得到苦瓜皂甙浸提率>2.18%的优化条件为:料液比10.190~11.016倍,浸提温度68.80~72.33℃,乙醇浓度71.32~74.32%,提取时间13.484~19.396h,且所建立的数学模型在此范围内能够较准确的预测皂甙的浸提率。料液比1:10,浸提温度70℃,乙醇浓度70%,提取时间为12h,这个条件比较贴近实际生产应用,且比较接近理论值。
In this paper, the extraction technology of saponin in momordica chrantia L. and methods for measuring saponin were studied. The quantitative analysis of saponin extracted from momordica charantia L was made by spectrophotometry using the Ginsenoside Rg1 standard as reference. Several influential factors in the extraction of spoin from momordica chrantia L, including solid-liquid ratio, temperature, mass fraction of alcohol, time, were investigated and optimized by means of orthogonal rotational combination...
出处
《现代食品科技》
EI
CAS
2007年第1期40-44,共5页
Modern Food Science and Technology
关键词
苦瓜皂甙
浸提工艺
数学模型
Sponin
Momordica charantia L
Extraction technology
Mathematic model
