超声辅助提取芒果核中芒果苷的工艺优化
Optimization of Ultrasound Assisted Extraction of Mangiferin in Mango(Mangifera indica L.)Kernel
朱芙蓉 1王霜秀 1毛德源 1韦澳 1刘韦清1
作者信息
- 1. 南宁学院食品与质量工程学院,广西南宁 541699
- 折叠
摘要
本研究旨在探究超声辅助提取芒果核中芒果苷的工艺.通过单因素实验和Box-Behnken响应面设计,探究料液比、乙醇浓度、超声温度、超声时间和超声功率 5个因素对芒果苷提取率的影响.结果显示,最佳提取参数为乙醇浓度为 75%,料液比为 1:50 g/mL,超声温度为 45℃,超声时间为 40 min和超声功率为 288 W.在此最优工艺条件下,芒果苷得率为4.78%,预测值为4.75%.该研究可为芒果核中芒果苷的提取提供理论参考依据.
Abstract
This study aimed to explore the process of ultrasound-assisted extraction of mangiferin from mango kernels.Through single factor experiments and Box-Behnken response surface design,investigated the effects of five factors:Material liquid ratio,ethanol concentration,ultrasound temperature,ultrasound time,and ultrasound power on the extraction rate of mangiferin.The results showed that the optimal extraction parameters were as follows:Ethanol concentration of 75%,liquid-to-solid ratio of 1:50 g/mL,ultrasonic temperature of 45℃,ultrasonic time of 40 min,and ultrasonic power of 288 W.Under this optimal process condition,the yield of mangiferin was 4.78%,with a predicted value of 4.75%.This study can provide a theoretical reference for the extraction of mangiferin from mango kernels.
关键词
超声辅助/芒果核/芒果苷/提取工艺优化Key words
ultrasound assisted/mango kernel/mangiferin/optimization of extraction technology引用本文复制引用
出版年
2024
国家科技期刊平台
NSTL
万方数据