摘要
采用加热回流提取法从槟榔中提取槟榔碱。以槟榔碱得率为考察指标,用高效液相色谱法测定其含量,在单因素试验基础上,采用L9(34)正交试验得出槟榔中槟榔碱的最佳提取工艺:乙醇体积分数85%、料液比1:14(g/mL)、提取温度85℃、碱化pH8。此条件下槟榔碱得率为(0.251±0.03)%。
The extraction of arecoline from betel nut husk was performed using ethanol refluxing. Arecoline content in the extract was determined by HPLC as the evaluation indicator. The optimal extraction conditions were determined as follows：ethanol concentration,85%; material/liquid ratio,1：14 （g/mL）; extraction temperature,85 ℃; and pH 8. The extraction rate of arecoline was （0.251 ± 0.03）% under these conditions.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第20期106-110,共5页
Food Science
基金
"十一五"国家科技支撑计划项目(2007BAD76B03)
海南大学科研基金项目(Rndy200501
hd09xm83)
关键词
槟榔
槟榔碱
回流提取工艺
betel nut
arecoline
ethanol reflux extraction
