微波技术在鲜罗汉果甜甙提取中的应用

Application of microwave technique to extraction of Mogroside from fresh luohanguo(momordica grrosvenori Swingle)

采用正交试验法考察了微波技术提取罗汉果甜甙工艺中罗汉果投料物液比、微波输出功率、提取时间对提取效率的影响 ,优选出微波提取的最佳方案。以此方案为实验组 ,以常规水煮法为对照组 ,进行平行实验。结果证明 :微波提取罗汉果甜甙的效率明显优于常规水煮法。是一种省时、省能、操作简便的新的提取方法。

The orthogonal test design was used to arrange sequent experiments to test the effect of the three main factors including the proportion of fruit and water,efficiency of Mogroside in fresh Luohanguo(momordica grrosvenori Swingle) and to establish optimal extraction process.A parallel test was carried out using the optimal extraction process and the traditional water extraction.The result proved:microwave extraction method is superior to the traditional water extraction method is superior to the traditional water extraction method.