摘要
采用超声辅助法从野西瓜藤中提取葫芦素B,研究料液比、乙醇体积分数、超声时间和超声温度对野西瓜藤中葫芦素B得率的影响,并以葫芦素B得率为响应值,采用响应面分析方法优化葫芦素B提取工艺。结果显示:超声处理温度对葫芦素B得率影响最大,其次是乙醇体积分数和超声时间,当超声温度80℃、超声时间30 min、乙醇体积分数75%时,葫芦素B得率最高,可以达到84.7%,提取量为0.168 mg/g。
Cucurbitacin B was extracted from watermelon( Citrullus colocynthis) vines by the ultrasonic- assisted extraction.The ultrasonic- assisted extraction was optimized by the combination of the single- factor experiment and response surface methodology.The results showed that the ultrasonic temperature was the key factor affecting the cucurbitacin B extraction rate,while the ethanol concentration and ultrasonic time showed less influence on the extraction rate.The extraction rate of the cucurbitactin B reached to 84.7% when the ethanol concentration was 75%with the ultrasonic temperature of 80 ℃ for 30 min.
出处
《食品工业科技》
CAS
CSCD
北大核心
2016年第19期197-201,共5页
Science and Technology of Food Industry
基金
现代农业产业技术体系建设专项资金(CARS-26)
北京市农林科学院科技创新能力建设专项(KJCX20140204)
果蔬农产品保鲜与加工北京市重点实验室专项(Z141105004414037)
关键词
野西瓜
藤
超声辅助
葫芦素B
响应面法
Citrullus colocynthis
vine
ultrasound-assisted extraction
cucurbitacin B
response surface methodology
