超声波提取牛蒡类胡萝卜素工艺条件的优化  

Optimization of Ultrasonic Extraction Conditions for Carotenoid from Arctium lappa L.

作　　者：徐伟[1] 戴莉 石海英[1] 

机构地区：[1]聊城大学生命科学学院,山东聊城252059 [2]山东聊城市质量技术监督局,山东聊城252000

出　　处：《安徽农业科学》2011年第7期3962-3964,共3页Journal of Anhui Agricultural Sciences

摘　　要：[目的]优化超声波萃取牛蒡类胡萝卜素的工艺条件。[方法]在单因素试验的基础上,通过正交试验优化超声波萃取牛蒡类胡萝卜素的工艺条件。[结果]牛蒡类胡萝卜素的最佳超声波提取工艺为:牛蒡粉碎粒度为60目,超声功率为300 W,超声温度为30℃。在最佳工艺条件下,牛蒡类胡萝卜素的提取率达到(7.53±0.37)μg/g。[结论]该研究为牛蒡根中类胡萝卜素的提取提供了指导,为牛蒡的深加工提供了理论依据。[Objective] To optimize the ultrasonic extraction conditions for carotenoid from Arctium lappa L.,so as to provide theoretical evidence for the further processing of Arctium lappa L..[Method]The extraction process of Arctium lappa L.carotenoid was optimized by orthogonal test based on single factor test.[Result] The optimal extraction conditions were determined to be： Arctium lappa L.powder particle size of 60 meshes,ultrasonic power of 300 W and extraction temperature of 30 ℃.Under the optimum extraction conditions,the extraction rate of carotenoid from Arctium lappa L.reached as high as（7.53±0.37） μg/g.[Conclusion]This case provides guidance for the extraction of carotenoid from Arctium lappa L.and offers theoretical evidence for the further processing of Arctium lappa L..

关 键 词：牛蒡 类胡萝卜素 超声波提取 工艺优化 

分 类 号：S567.2[农业科学—中草药栽培]