木槿叶中混合氨基酸的提取分离工艺研究  

作　　者：肖劲[1] 任凤莲[1] 廖律[1] 

机构地区：[1]中南大学化学化工学院,湖南长沙410083

出　　处：《食品工业科技》2007年第3期153-156,159,共5页Science and Technology of Food Industry

摘　　要：以茚三酮分光光度法所测木槿提取液和洗脱液中混合氨基酸的含量为考察指标,应用单因素和正交实验设计对木槿叶中混合氨基酸的提取分离工艺进行了研究和讨论。结果表明,盐酸与木槿干粉的液料比为25∶1,盐酸浓度6mol/L,100℃下回流提取5h,提取3次,氨基酸的提取效果最佳。提取液脱色浓缩后,用732阳离子交换树脂吸附,吸附6h,用3%氨水洗脱,分离效果最好。氨基酸的提取率可达16.76%,氨基酸产品得率可达8.9%。The single factor experiments and orthogonal design have been used to optimize the extraction and separation processes of amino acids from Hibiscus L. leaves by using amino acid contents determined with spectrophotometer as the index. The results shows that the optimum extraction condition obtained was as follows： the ratio of liquid to solid of 25：1, hydrochloric acid of 6mol/L, temperature of 100℃, extraction time of 5h and extraction times of 3 times; the separation effect was the best when absorbed by 732 positive ion exchanged ion 6 h, and eluted by 3% ammonia solution. By using this method, the extraction rate could reach 16.76% and the yield rate of amino acids could reach 8.9%.

关 键 词：氨基酸 木槿叶 提取 分离 

分 类 号：TS201.24[轻工技术与工程—食品科学]