魔芋中神经酰胺类物质的提取工艺研究  

Extraction of ceramide homolog from konjac

作　　者：张威娜[1] 丁亚平[1] 马变丽[1] 王志花[1] 靳素荣[1] 

机构地区：[1]武汉理工大学理学院化学系,武汉430070

出　　处：《食品科技》2011年第5期183-186,共4页Food Science and Technology

摘　　要：以魔芋为原料,采用索氏提取法研究了魔芋粉中神经酰胺的提取工艺条件、分离纯化方法。考查了提取温度、料液比、乙醇浓度和提取时间对神经酰胺提取物提取率的影响,并在单因素实验的基础上进行正交实验。结果:最佳提取工艺条件为温度92℃、料液比为1:5、乙醇的浓度为95%、时间为12h。With the konjac as the raw material, this artical mainly talks about the extraction conditions, separation and purification methods of ceramides from konjac using soxhlet extraction. The effects of single fectors, such as extraction temperature, ratio of liquid to material, the concentration of solvent ethanol and time were investigated. Results： The best technical conditions for ceramide extraction was obtained through orthogonal experiments as follows： temperature 92 ℃, liquid material ratio 1：5, 95% ethanol and time 12 h.

关 键 词：魔芋 神经酰胺 索氏提取 

分 类 号：S539[农业科学—作物学]