超声波提取苜蓿总皂苷优化工艺的研究  

Extraction process of Alfalfa saponins with ultrasound

作　　者：李波[1] 魏广培[1] 

机构地区：[1]齐齐哈尔大学生命科学与农林学院,齐齐哈尔161006

出　　处：《食品科技》2012年第4期187-189,共3页Food Science and Technology

基　　金："十一五"国家科技支撑计划子课题项目(2008BADB3B09-02)

摘　　要：用超声波法提取苜蓿皂苷,通过L9(34)正交试验,探讨了提取条件对苜蓿总皂苷提取量的影响。结果显示:各试验因素对苜蓿总皂苷类物质提取量的影响依次为超声时间、物料比、超声功率、超声温度;最佳工艺条件为A2B3C2D1,即物料比1:20、超声时间30min、超声功率80W、超声温度20℃。在上述最佳条件下,总皂苷的提取率可达1.975%。Alfalfa saponins were prepared according to a L 9（3^ 4） orthogonal test plan.The relationship between extracting conditions and yield of saponins extracted from Alfalfa was investigated.The results show that the processing conditions affected the yield,and the effect of each condition decreased in the following order,ultrasonic time,material/extraction solution ratio,ultrasonic power and ultrasonic temperature.Under the above optimum condition,the saponins extracted from Alfalfa yielded 1.975%.

关 键 词：苜蓿皂苷 提取条件 超声波 正交法 

分 类 号：R284.2[医药卫生—中药学]