罗汉果皂苷的微波提取(英文)  

Microwave Extraction of Triterpene Glucoside from Luohanguo

作　　者：黎海彬[1] 

机构地区：[1]广州城市职业学院生物与环境工程系,广东广州510405

出　　处：《食品科学》2007年第3期143-147,共5页Food Science

基　　金：广西科学基金项目(桂科青0447063)

摘　　要：中药罗汉果是广西特产,本文采用微波辅助提取技术,从罗汉果中提取罗汉果皂苷,并优化出最佳的微波提取功率、微波辐射时间、固液比及原料的粉碎度。结果表明,最佳的微波辐射时间是5min、微波功率是495W、原料的粉碎度为不小于0.15mm及固液比为1:30,和传统的加热提取相比较,微波辅助提取的提取时间短,但具有较高的提取率。微波辅助提取的提取时间为5min时,提取率达76.56%,而传统的加热提取时间为2h时,提取率为68.46%。Luohanguo（Siraitia grosvenorii） is a special agricultural product in Guangxi province. In the present study, a new method of microwave-assisted extraction（MAE） has been used to extract triterpene glucoside from Siraitia grosvenorii. Various experimental conditions, such as microwave radiation time, microwave power, liquid/solid ratio and grinding degree of material were investigated. Optimal conditions of MAE of triterpene glucoside were determined as： duration of microwave radiation 5min, microwave power 495W, size of raw material less than 0.15mm, and ratio of liquid to solid 30：1. Comparing with conventional heating extraction, MAE of triterpene glucoside from Siraitia grosvenorii showed advantages of less time and high extraction rate. The time used with MAE is only 5 rain with 76.56% extraction rate, while the conventional extraction method took two hours with about 68.46% extraction rate. This novel method is suitable for fast extraction of triterpene glucoside from Siraitia grosvenorii.

关 键 词：罗汉果 罗汉果皂苷 提取 微波 

分 类 号：Q946.83[生物学—植物学]