摘要
采用超声辅助溶剂法提取肉桂总皂苷。以肉桂总皂苷含量为考察标准,研究了超声温度、超声功率、超声时间这三个因素对总皂苷含量的影响。选用L9(34)正交表进行正交试验,确定肉桂总皂苷超声提取的最佳工艺条件为:超声温度60℃,超声功率70%,超声时间40min。验证实验测得肉桂总皂苷含量为4.393%,传统溶剂法提取的肉桂总皂苷含量为3.407%,结果表明超声辅助溶剂法的提取效果优于普通溶剂法,同时也缩短了提取时间。
The ultrasonic-assisted solvent method was applied to extract of total saponins from cinnamon. Regarding the content of total saponins in cinnamon as the index of investigation, the factors such as the ultrasonic temperature, ultrasonic power and ultrasonic lime as affecting the content of total saponins were studied. The L9（3^4） orthogonal array was adopted to the experiment. According to the results of orthogonal experimental design, the optimum extracting conditions of total saponins in cinnamon are as follows： ultrasonic temperature 60℃, ultrasonic power70 %, ultrasonic time 40 rain with of the total cinnamon saponins content 4.393%, but according to the common solvent method the content of total saponins was 3.407% only. Hence the extracting effect of ultrasonic assisted solvent method is more effective and the extracting time is also shortened.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第4期177-180,共4页
Food Science
基金
黑龙江省研究生创新科研项目(YJSCX2007-0224HLJ)
关键词
肉桂
皂苷
超声
提取
cinnamon
saponin
ultrasonic
extraction
