南瓜果肉中胡芦巴碱提取工艺的研究  

Study on Alcohol Extraction Technology of Trigonelline from Pumpkin Flesh

作　　者：徐雅琴[1] 刘春生[2] 崔崇士[1] 

机构地区：[1]东北农业大学,黑龙江哈尔滨150030 [2]上海苏豪逸明制药有限公司,上海200333

出　　处：《食品科学》2009年第6期46-48,共3页Food Science

基　　金：黑龙江省自然科学基金资助重点项目(ZJN0606-01);黑龙江省教育厅科学技术研究项目(11521028)

摘　　要：以南瓜果肉为试材,研究乙醇浸提法提取胡芦巴碱工艺条件。在单因素试验的基础上,进行L9(34)正交试验,确定乙醇浸提法最优提取工艺条件。结果表明:乙醇浸提法最优提取工艺条件为醇浓度50%、提取时间8h、浸提温度60℃、液料比20ml/g。南瓜果肉中胡芦巴碱的提取量为297.4μg/g。In this study, alcohol was used to extract trigonelline from pumpkin flesh. On the basis of single factor tests, the orthogonal test of L9(34) was conducted to optimize the extraction process of trigonelline. The results showed that the optimum extraction process is as follows: extracting pumpkin flesh at 60 ℃ for 8 h with 50% alcohol solution at the material to liquid ratio of 1:20 (g/ml), and under these conditions, the extraction yield of trigonelline is up to 297.4 μg/g.

关 键 词：南瓜果肉 胡芦巴碱 乙醇浸提法 

分 类 号：TQ464.4[化学工程—制药化工]