苦瓜皂苷的超声-微波协同提取工艺优化  

Extraction of charantin in Momordica charantia L. using ultrasonic-microwave synergistic extraction

作　　者：王琪[1,2] 张名位[2] 孙远明[1] 张雁[2] 唐小俊[2] 魏振承[2] 张瑞芬[2] 刘军[3] 张粹兰[3] 

机构地区：[1]华南农业大学食品学院,广东广州510640 [2]广东省农科院农业生物技术研究所,广东广州510610 [3]华中农业大学食品科技学院,湖北武汉430070

出　　处：《广东农业科学》2009年第6期120-123,126,共5页Guangdong Agricultural Sciences

摘　　要：在单因素比较的基础上采用二次旋转正交组合设计法优化了苦瓜皂苷的超声-微波协同提取工艺条件,结果表明:以含水量13%的苦瓜干为原料,超微粉碎成苦瓜粉,在超声-微波协同处理(70℃,50W,20 khz)下,最佳提取工艺条件为乙醇体积分数74.6%、原料粒度74μm,料液比1∶18、提取时间973 s,在此最佳工艺条件下苦瓜皂苷的提取率达2.51%。The extraction of charantin from Momordica charantia L. by ultrasonic-microwave synergistic extraction was studied. On the basis of single factor tests, the optimum condition of extraction was obtained through quadratic regression orthogonal rotational combing design as follows： temperature 70℃, power of microwave 50 W, ultrasonic frequency 20 khz, time 973 s, ethanol 74.6%, ratio of material to solvent 1：18, prtical size 74μm under which the extraction rate of charantin was 2.51%.

关 键 词：苦瓜皂苷 超声-微波协同提取 工艺优化 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]