摘要
芦荟为百合科植物,芦荟中的化学成分是蒽醌类化合物,它是芦荟苷的主要天然活性成分,能吸收紫外线,具有较好的防晒作用,通过物理和化学方法进行提取。试验以乙醇提取法、乙酸乙酯提取法、水浴回流提取法、超声波提取法和微波提取法为基础,探讨不同提取方法对芦荟苷产率的影响,通过差异显著性分析确定最佳提取方法为微波提取法(芦荟苷产率0.78%,p<0.01),最优参数:乙醇体积分数46%,料液比1︰12 g/mL,浸润时间40 min,微波处理时间40 s,芦荟苷产率为0.78%±0.03%。在微波法最优参数下提取出的芦荟苷,从温度、酸碱度两方面进行稳定性分析,得出芦荟苷保存条件:最适温度15℃、最适pH 1。
Aloe is liliaceous plant, in which its chemical composition is anthraquinone compounds. Since anthraquinone compounds are main natural active ingredients of aloe glucoside, which can absorb ultraviolet light and have a good function of sunscreen, aloe glucoside are extracted by physical and chemical methods. This experiment is carried out to extract aloe glucoside by adopting 5 methods that contain ethanol extraction method, ethyl acetate extraction method, water bath refluxing extraction method, ultrasonic extraction method, and microwave extraction method. By the analysis of difference significance, the optimal extraction method is determined, which is microwave extraction method （aloe glucoside yield 0.78%, p〈0.01）. The optimal parameters of microwave extraction method are ethanol concentration 46%, solid-to-liquid ratio 1 ： 12 g/mL, soaking time 40 min, microwave extraction time 40 s, and aloe glucoside production rate is 0.78%±0.03%. Under the optimal conditions, the stability of aloe glucoside is considered on two aspects of temperature and pH, and furthermore the effect of temperature and pH is confirmed. The optimal temperature and pH are facilitated to make sure the best preservation conditions, respectively. It is concluded that preservation conditions of aloe glucoside are the optimal temperature 15 ℃ and the optimal pH 1.
出处
《食品工业》
CAS
北大核心
2016年第9期88-93,共6页
The Food Industry
基金
校重大课题支持基金(ZD201602)
辽宁省大学生创新创业训练计划项目(201613201000020)
