摘要
研究了以甘草粗粉为原料，用氨水作为溶剂，在超声场的介入下对甘草酸提取率和粗品纯度的影响，与未加超声场的传统方法相比，超声场的介入可显著缩短提取时间，并获得较高的提取率。由正交试验获得超声强化甘草酸提取的最佳条件，在此条件下可获得含甘草酸74.6％的粗制品，提取率87.9％。
The effect of ultrasound field on glycyrrhizic acid yield and purity of crude glycyrrhizic acid was studied during the course of extracting glycyrrhizic acid by soaking glycyrrhiza powder in ammonia solution.Compared to the traditional method in which ultrasound field is not used,the exertion of ultrasound field can shorten extracting time,obtain high yield.Optimum condition of enhancing extraction of glycyrrhizic acid by ultrasound field was obtained from the orthogonal test,a crude product of 74 6％ glycyrrhizic acid content and a yield of 87.9％ can be obtained in this optimum condition.
出处
《食品科技》
CAS
北大核心
2000年第5期38-39,共2页
Food Science and Technology
基金
广东省博士后科学基金
