超声波辅助提取天麻素工艺研究  

Extraction of Gastrodin from Gastrodia elata

作　　者：张颖[1] 

机构地区：[1]贵阳学院,贵阳550005

出　　处：《食品工业》2012年第11期66-68,共3页The Food Industry

摘　　要：主要研究了利用超声波辅助提取天麻素的工艺条件,并探讨了超声波频率、溶剂浓度、提取时间、提取温度和料液比对提取效果的影响。研究确定了影响天麻素提取效果的最主要因素是料液比,并得出天麻天麻素提取的最佳工艺条件:超声波频率为低频(25.5 kHz),提取溶剂为70%乙醇,提取时间60 min,提取温度65℃,料液比1:15(g/mL)。此试验条件下天麻素提取率为2.87%。Ultrasound-assisted extraction of Gastrodin from Gastrodia elata was studied discussed the effectof ultrasonic frequency, the solvent concentration, extraction time, extraction temperature, and ratio of solid and liquid on the extraction. The results showed that the most important factor is the ratio of solid and liquid, the optimum conditions were determined as： low-frequency ultrasonic （25.5 kHz）, 60% ethanol, extraction time 40 rain, extraction temperature 75 ℃, the ratio of solid and liquid 1 ： 10 （g/mL）. Under these conditions Gastrodin content was 2.87%.

关 键 词：天麻 天麻素 超声波 提取 

分 类 号：TQ461[化学工程—制药化工]