摘要
研究了以乙醇为溶剂超声辅助提取荠菜中总生物碱的工艺。首先通过预试验确定荠菜中生物碱的存在,然后通过单因素和正交实验设计考察各因素对荠菜总生物碱提取率的影响。实验结果表明:70%乙醇为提取溶剂,料液比(原料质量:乙醇体积)为1:10,水浴温度70℃,超声提取20min,再重复浸泡、超声提取1次,加酸浸泡时间为30min,原料粉无需脱色处理,在此条件下荠菜中总生物碱的提取效果最好。
The extraction technology of alkaloids from Capsella bursa-pastoris （L.） Medicus with ethanol as extraction solvent by ultrasonic wave aided method were studied in this paper. Firstly, the existence of alkaloids in the raw material was determined by the preliminary experiment, and the factors that influenced the yield of alkaloids were discussed by using single factor experiment and orthogonal experimental design. The results indicated the optimum extraction conditions were that： extraction solvent is 70 % ethanol, the ratio of raw material powder to solvent is 1 g ： 10 mL, the temperature of water bath is 70 ℃, the time extracted with ultrasonic wave technique is 20 min, the soaking and ultrasonic extraction operations need to be repeated, the soaking time with hydrochloric acid is 30 min, the powder need not decolorize, thus the best yields of alkaloids form Capsella bursa-pastoris （L.） can be obtained.
出处
《食品研究与开发》
CAS
北大核心
2006年第10期39-42,共4页
Food Research and Development
关键词
超声辅助
提取
荠菜
总生物碱
ultrasonic wave aided method
extraction
Capsella bursa-pastoris （L.）
alkaloids
