二氧化碳超临界萃取白簕黄酮类化合物制备潮州菜特色调味品的研究

Study on Teochew Cuisine Characteristic Condiment Prepared with Flavonoids from Acanthopanax trifoliatus(L.)Merr.by Supercritical CO_2 Extraction

通过二氧化碳超临界萃取白簕中的黄酮类化合物,以开发特色蘸粘调味品。再以单因素试验、正交试验L9(34)探究白簕提取液、麦芽糊精、谷氨酸钠和柠檬酸对白簕特色蘸粘调味品感官品质的影响。结果表明:在萃取压力为25MPa,萃取温度为35℃,CO_2流量为20L/h,夹带剂无水乙醇0.5mL/g时,白簕黄酮类化合物萃取率最高,含量为1.63%。该调味品影响因素顺序为:白簕提取液>麦芽糊精>谷氨酸钠=柠檬酸。最优组合为A_1B_2C_2D_2,即食盐84.17%、白簕膏0.26%、麦芽糊精4.21%、谷氨酸钠10.52%、柠檬酸0.84%,产品效果最佳。

The study on the characteristic condiment applied in Teochew cuisine is based on the extraction of Acanthopanax trifoliatus （L.）Merr. by supercritical carbon dioxide extraction. The extraction rate of flavonoids reaches the highest of 1.63% when the concentration of extraction pressure is 25 MPa, the extraction temperature is 35 ℃, the carbon dioxide flow is 20 L/h and the ethanol entrainer is 0. 5 mL/g. The best formula of the characteristic condiment is determined by orthogonal experiment L0 （3＊）. The results show that the sequence of influential factors is the extract of Acanthopanax trifoliatus （L.）Merr. 〉maltodextrin〉 sodium glutamate= citric acid. The optimal combination is A1 B2 C2 D2, which means when it contains salt of 84. 17 %, Acanthopanax trifoliatus（L. ）Merr. paste of 0.26% ,maltodextrin of 4.21%, sodium glutamate of 10. 52% and c[trlc acid of 0.84%, the product has the optimum effect.