摘要
采用正交试验设计对罗汉果中罗汉果糖甙的乙醇提取工艺进行了系统研究，优选了工艺参数。结果表明：用３０倍原料重的３０％乙醇，在７５～８０℃微沸状态下提取３ｈ为最佳条件。
The process to extract Luohanguo glucoside from Luohanguo by orthogonal experimental design was investigated.This study shows that the best condition of extracting Luohanguo glucoside from Luohanguo is using 30 times 30% ethanol at 75￣80°C for 3 h.
出处
《化学世界》
CAS
CSCD
1999年第2期92-94,共3页
Chemical World
关键词
罗汉果糖甙
甜味剂
提取工艺
Luohanguo Luohanguo glucoside sweetness orthogonal experimental design
