超声波强化提取绞股蓝皂苷的工艺研究  

Ultrasonic-enhanced Extraction of Gynosaponins from Gynostemma pentaphyllum

作　　者：林硕[1] 岳琳娜[1] 高学玲[1] 岳鹏翔[1] 

机构地区：[1]教育部、农业部茶叶生物化学与生物技术重点实验室,安徽农业大学,安徽合肥230036

出　　处：《食品科学》2009年第14期72-75,共4页Food Science

基　　金：安徽省教育厅自然科学研究项目(006KJ041C)

摘　　要：为进一步探索超声波技术用于绞股蓝皂苷提取的可行性,分别采用常规水浴法、超声波法提取绞股蓝皂苷,研究不同料液比、提取时间和提取温度对绞股蓝皂苷得率的影响,将40kHz和28kHz超声波提取与水提取的结果进行对比,并利用正交试验设计优化了28kHz超声波提取绞股蓝皂苷的工艺。结果表明:与常规水浴提取相比,40kHz超声波对绞股蓝皂苷的提取过程无明显强化作用;28kHz超声波对绞股蓝皂苷提取过程的强化作用明显;28kHz超声波提取绞股蓝皂苷的最佳提取工艺为:料液比1:30,提取温度70℃,提取时间60min,在此条件下皂苷得率7.5934%,且提取结果重现性好,可信度高。In order to explore the application feasibility of ultrasonic technique to the extraction of gynosaponins from Gynostemmapentaphyllum, one-factor-at-a-time experiments were conducted to investigate three factors （i.e., material/liquid ratio, temperature and extraction duration） influencing conventional water bath extraction and ultrasonic-enhanced extraction, and to compare efficiency of water bath extraction and ultrasonic-enhanced extraction at different frequencies （40 and 28 kHz） as well. Furthermore, the 28-kHz-frequency ultrasonic-enhanced extraction was optimized by orthogonal array design. Compared with the water bath extraction, the ultrasonic treatment at 40 kHz did not present marked enhancement effect on the extraction of gynosaponins, while the enhancement effect was obvious when ultrasonic frequency was decreased to 28 kHz. The optimal conditions for the 28-kHz-frequency ultrasonic-enhanced extraction were as follows： material/liquid ratio 1：30, temperature 70 ℃, and duration 60 min. The optimized extraction technique yielded 7.5934% of gynosaponins, and it also had good reproducibility and high reliability.

关 键 词：超声波 绞股蓝 皂苷 提取 工艺 

分 类 号：TS201.1[轻工技术与工程—食品科学]