摘要
研究魔芋中神经酰胺类物质提取的最佳工艺条件、确定其分离纯化方法。样品经超声辅助提取、石油醚萃取、硅胶柱层析后,采用高效液相检测法测定魔芋中神经酰胺类化合物的含量。正交实验显示,最佳提取工艺条件为:乙醇浓度65%、料液比1:4、提取时间25min、温度70℃,影响魔芋中神经酰胺提取率的先后次序为:乙醇体积分数>料液比>提取温度>提取时间。高效液相检测法测得魔芋中神经酰胺的含量为0.047%(g/g)。
The optimum extraction condition, isolation and purification methods of ceramides from Konjac were studied. After ultrasonic-assisted extraction, petroleum ether extraction and slica column chromatography, we determined the ceramides by HPLC. The best extraction conditions for ceramides were obtained through orthogonal experiments as follows： 65% ethanol （A）, liquid material ratio 1：4 （B）, time 25 min （C） and temperature 70 ℃ （D）. And the order of effection on the extraction rate was： CBAD. The content of ceramides from Konjac was 0.047% （g/g） with HPLC method.
出处
《食品科技》
CAS
北大核心
2013年第1期266-271,共6页
Food Science and Technology
