摘要
研究主要通过单因素和响应面法试验,探讨了枸杞甜菜碱的最佳提取工艺,以各基层检验机构和生产企业普遍使用的比色法为基础,优化检测条件。结果表明:枸杞经过-18℃冷冻8 h,以纯水为提取剂,料液比1︰150(g/mL),提取温度100℃,提取时间1 h为最优提取工艺,甜菜碱提取率为4.05%,用活性炭、亚铁氰化钾、硫酸锌去除色素、蛋白质、脂肪等干扰性成分,提高了检测的稳定性。该研究为枸杞甜菜碱的提取和检测提供了科学依据和理论基础。
In this study,the optimal conditions for extracting betaine from Lycium barbarum were investigated using single factor and response surface experiments.On the basis of colorimetric method commonly used by grass-roots inspection organizations and production enterprises,the detection conditions are optimized.The results showed the optimal extraction conditions were:Lycium barbarum in-18℃for 8 h,with pure water as extractant,solid-liquid ratio of 1∶150(g/mL),extraction temperature of 100℃and extraction time of 1 h.The extraction rate of betaine was 4.05%.Activated carbon,potassium ferrocyanide and zinc sulfate were used to remove interfering components such as pigments,proteins and fats,thus improving the stability of detection.This study provided a scientific basis and theoretical basis for the extraction and detection of Lycium barbarum betaine.
作者
史蓉
李婷婷
王蓉
周丽
SHI Rong;LI Tingting;WANG Rong;ZHOU Li(Food Inspection and Testing Center,Jiuquan 735000)
出处
《食品工业》
CAS
北大核心
2020年第6期115-120,共6页
The Food Industry
基金
酒泉市科技支撑项目(酒科发[2018]61号)。
关键词
枸杞
甜菜碱
检测方法
Lycium barbarum
betaine
test method
