微波法辅助提取苦瓜总皂苷的工艺研究  

Microwave Extracting Process of Total Saponins from Momordica Charantia

作　　者：田雪娇[1] 王英[1] 李浩[1] 樊继鹏[1] 

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319

出　　处：《包装与食品机械》2013年第1期20-23,共4页Packaging and Food Machinery

摘　　要：研究微波法辅助提取苦瓜总皂苷的最佳工艺。采用单因素与正交试验法,以吸光度值和总皂苷得率为指标考察了微波功率、微波时间、乙醇浓度、料液比4个因素对苦瓜总皂苷得率的影响。确定了最佳提取条件为:微波功率350W,微波时间10min,乙醇浓度60%,料液比1∶20;在此条件下,苦瓜总皂苷得率为0.97%。与传统萃取法相比,该法操作简便、成本低、快速准确。The study aimed to research the best extraction process of total saponins from momordica charantia. The absorbance value and total saponins yield as indicators, the effects of microwave power, microwave extraction time, ethanol concentration, ratio of material to liquid on total saponins yield were investigated by single factor and orthogonal design. The optimal conditions were the microwave power 350W, microwave extraction time 10min, ethanol concentration 60%, ratio of material to liquid 1 ： 20. The yield of total saponins from momordica charantia was 0.97%. Compared with traditional extraction methods, The microwave extracting method has the advantages of simple operation, low cost, fast and accurate.

关 键 词：微波提取 苦瓜 总皂苷 

分 类 号：TS201.1[轻工技术与工程—食品科学]