超声辅助乙醇提取芫荽中儿茶素工艺研究
Study on Ultrasonic Assisted Ethanol Extraction of Catechins from Coriandrum sativum
李蕴蕊 1杨悦 1侯笑林 1窦晓慧1
作者信息
- 1. 青岛工学院 食品工程学院,山东 青岛 266300
- 折叠
摘要
以芫荽为原料,采用超声辅助乙醇提取法提取芫荽中的儿茶素,通过单因素试验和正交试验研究超声时间、超声温度、乙醇浓度、料液比对儿茶素提取率的影响,进而优化提取工艺.研究表明,超声辅助乙醇提取法提取芫荽中儿茶素的最佳工艺条件为超声时间35 min,超声温度50℃,乙醇浓度90%,料液比1∶10,儿茶素提取率为 2.04%.
Abstract
Catechin from Coriandrum sativum was extracted by ultrasonic-assisted ethanol extraction method.The effects of ultrasonic time,ultrasonic temperature,ethanol concentration and solid-liquid ratio on the extraction rate of catechin were studied by single factor test and orthogonal test,and the extraction process was optimized.The results showed that the optimal extraction conditions of catechin from Coriandrum sativum by ultrasonic-assisted ethanol extraction were as follows:ultrasonic time was 35 min,ultrasonic temperature was 50℃,ethanol concentration was 90%,solid-liquid ratio was 1∶10 and the extraction rate of catechin was 2.04%.
关键词
芫荽/儿茶素/乙醇/超声波Key words
Coriandrum sativum/catechin/ethanol/ultrasound引用本文复制引用
出版年
2023
NETL
NSTL
维普
万方数据