摘要
对北五味子果实及茎叶中总三萜超声波提取工艺进行了研究。通过单因素和正交试验考察了提取剂浓度、超声提取时间、提取温度、超声功率对总三萜提取的影响。结果表明,当提取剂浓度为95%、超声提取时间30 min、提取温度55℃、超声功率300 W时果实中总三萜得率最高为4.35%;当提取剂浓度为90%、超声提取时间30 min、提取温度75℃、超声功率200 W时茎叶中总三萜得率最高为3.06%。
The ultrasonic wave extraction of total triterpenoids from fruit, stems and leave of Schisandra chinensis was investigated. The effect factors： which included concentration of alcohol, ultrasonic wave time, ultrasonic wave temperature, ultrasonic wave power were investigated. The extraction process was optimized through orthogonal test. The results showed that optimum condition of fruit were as followed ： concentration of alcohol 95 %, ultrasonic wave time 30 min, ultrasonic wave temperature 55 ℃, ultrasonic wave power 300 W, the extraction rate of total triterpenoids could up to 4.35 %. The optimum condition of stems and leave were as followed： concentration of alcohol 90 %, ultrasonic wave time 30 min, ultrasonic wave temperature 75 ℃, ultrasonic wave power 200 W, the extraction rate of total triterpenoids could up to 3.06 %.
出处
《食品研究与开发》
CAS
北大核心
2013年第7期53-56,共4页
Food Research and Development
关键词
北五味子
总三萜
超声波
提取
Schisandra chinensis
total triterpenoids
ultrasonic wave
extraction
