罗汉果甜苷提纯工艺优化研究

Optimization of the Purification Process of Monkfruit Glycoside

罗汉果中所包含的甜苷既可以应用于食品添加剂,又可以应用于治疗高血糖等疾病,但是罗汉果中含有脂肪、蛋白质等杂质。在实验过程中采用单因素试验的方法,以吸光度为评价标准,以料液比、提取次数、浸泡时间、离子交换树脂作为影响因素,探究最佳的反应条件,使用索氏提取优化提取方法。实验结果表明:使用丙酮做提取剂,料液比为1:15,水煮温度为65℃,水煮3次,Ca(OH)_(2)作为澄清剂和蛋白质变性剂,强酸性离子交换树脂提纯,提取率为81.1%。

The saponins contained in monkfruit,can be applied as food additives and for the treatment of diseases such as diabetes.However,the fruit also contains impurities such as fats and proteins.In this study,a single-factor experiment was conducted using absorbance as the evaluation criterion,with the material-liquid ratio,extraction frequency,soaking time,and ion exchange resin as the influencing factors to explore the optimal reaction conditions and optimize the extraction method using Soxhlet extraction.The experimental results showed that using acetone as the extraction solvent,a material-liquid ratio of 1:15,and boiling at 65℃for three times,with Ca(OH)_(2)as the clarifying and protein denaturing agent,and strong acidic ion exchange resin for purification,the extraction yield could be maintained at 81.1%.