超声波提取莴苣叶中叶黄素的工艺研究  

Ultrasonic extraction of lutein from lettuce leaves

作　　者：王彦博[1] 石燕[1] 唐慧安[1] 

机构地区：[1]天水师范学院生化学院甘肃省新型分子材料设计与功能重点实验室,甘肃天水741001

出　　处：《中国酿造》2012年第1期50-53,共4页China Brewing

基　　金：国家自然科学基金项目(21071110);甘肃省自然基金项目(0803RJZE078)

摘　　要：以莴苣叶真空冻干粉为原料,探明超声波强化四氢呋喃提取叶黄素的工艺条件。确定了适合提取料液比后,采用正交试验研究超声波功率、提取温度、超声作用时间对提取量的影响。结果显示,较理想的提取条件为:超声波功率500W、提取温度35℃、超声波作用时间30min,在此条件下叶黄素提取量最高。通过方差分析可知,功率的影响达到了极显著水平。The tetrahydrofuran extraction technology intensified by ultrasonic treatment was investigated for lutein extraction from vacuum freeze-dried powder of lettuce leaves.After the optimal solid-liquid ratio was determined,the effects of ultrasonic power,temperature and time on extraction capacity were studied by orthogonal experiment.The results showed that the optimal extraction condition were ultrasonic power 500W,ultrasonic temperature 35℃ and ultrasonic time 30min.Under above conditions,the extraction amount of lutein was highest.The variance analysis showed that the influence of ultrasonic power was most significant.

关 键 词：莴苣叶 叶黄素 超声波 提取 

分 类 号：O658[理学—分析化学]