摘要
以乌梅为原料,采用超声波辅助提取苦杏仁苷,研究各因素对苦杏仁苷提取率的影响。在单因素的基础上,通过正交试验确定提取苦杏仁苷的最佳工艺条件。结果表明:从乌梅中提取苦杏仁苷的最佳工艺为:乙醇体积分数为80%,超声时间20 min,超声温度50℃,料液比1:20。此条件下苦杏仁苷的平提取率达0.387%。
Fuctus mume as raw material, using ultrasonic assisted extraction of amygdalin, study various factors on amygdalin extraction rate influence. Based on single factor, through the orthogonal experiment to determine the extraction of amygdalin optimum conditions. The results showed that： from Fuctus mume extraction amygdalin optimum： ethanol concentration 80%, ultrasonic time 20 min, ulwasonic temperature 50 ℃, solid-liquid ratio 1 ： 20. This condition amygdalin flat extraction rate was 0.387%.
出处
《食品工业》
北大核心
2013年第6期62-64,共3页
The Food Industry
关键词
乌梅
苦杏仁苷
超声波
提取
Fuctus mume
amygdalin
ultrasonic
extraction
