微波辅助脱除银杏中银杏酸的工艺研究  

Study on microwave-assisted removal of ginkgo acid from ginkgo

作　　者：李泽荣[1] 李保国[1] 崔诚[1] 

机构地区：[1]上海理工大学食品科学与工程研究所,上海200093

出　　处：《安徽农业大学学报》2011年第3期389-392,共4页Journal of Anhui Agricultural University

基　　金：上海市教委科研创新重点项目(09ZZ159);上海市联盟计划;上海市重点学科建设项目(S30503)共同资助

摘　　要：为了探讨银杏中银杏酸脱除的最佳工艺,以银杏为原料,采用单因素试验和正交试验分析,探讨了料液比、提取温度、提取时间、乙醇浓度对银杏中银杏酸脱除率的影响,并优化了提取工艺。结果表明,微波辅助脱除银杏中银杏酸的最佳工艺条件为:以浓度为75%的乙醇为提取剂,料液比(m:V)1:35,提取温度60℃,提取时间55 min。此条件下,银杏酸脱除率可达0.191 8‰。微波辅助法与索式提取法相比,提取率虽然略低,但是提取时间缩短了不少。The best extraction technique of ginkgo acid from ginkgo was explored.With ginkgo as raw mate-rial,the single factor experiments and orthogonal test were performed to investigate the effects of solid-liquid ratio,extraction temperature,extraction time and ethanol concentration on the removal rate of ginkgo acid from Ginkgo biloba,and optimizations of various parameters for ginkgo acid removal were carried out.From the experimental results,it could be concluded that the preferred extraction solvent,solid-liquid ratio,extraction temperature and time for microwave-assisted removal of ginkgo acid were 75% ethanol,1：35（m：V）,60°C,and 55 min,respec-tively.Under the optimal condition,ginkgo acid removal rate could be up to 0.1918 ‰.Although the extraction rate is slightly lower,the extraction time was reduced compared with Soxhlet extraction.

关 键 词：银杏 银杏酸 微波辅助 

分 类 号：S789.2[农业科学—林学]