甜菊糖苷的超声波提取及纯化工艺研究  

Study on Ultrasonic Extraction and Purification Technology of Steviol Glycosides from Stevia Rebaudiana Bertoni

作　　者：刘东强[1] 杨方超[1] 李玲霄[1] 滑柳[1] 李嘉乐[1] 吴迎春[1] 

机构地区：[1]陕西理工学院化学与环境科学学院,陕西汉中723001

出　　处：《中国调味品》2013年第10期103-107,共5页China Condiment

基　　金：陕西理工学院大学生创新创业训练计划项目(UIRP12015)

摘　　要：研究了甜菊糖苷的超声波提取和纯化工艺。其中,甜菊糖苷的超声波提取的最佳工艺:在超声功率为200W条件下,以水作为提取剂,料液比1∶8,提取温度80℃,提取时间60min,甜菊糖苷的提取率为12.78%,较传统方法高10.27%。进而对提取液用醇沉法除杂,AB-8树脂富集,70%乙醇洗脱,活性氧化铝脱色,再经氧化铝柱层析深度脱色后,真空干燥得白色粉末,纯度为92.15%。该工艺具有用时短,提取率高,成本低,产品纯度高以及工艺绿色环保的优点。The ultrasonic extraction and purification technology of steviol glycosides from stevia rebau- diana bertoni are studied. The optimal parameters of ultrasonic extraction of steviol glycosides are. under the condition of ultrasonic power of 200 W, ratio of material to liquid is 1：8, extraction time is 60min, extraction temperature is 80℃, the yield of steviol glycosides is 12.78%, which is 10. 27% higher than that of traditional extraction method. Then steviol glycosides extract removed impurity by alcohol sedimentation, enriched by AB-8 macroporous adsorption resin, eluted with 70% ethanol, de- colored by activated alumina, and purified by alumina column chromatography to colorless, vacuum dried to constant weight, the final product is white powder, and its purity is 92. 15%. The craft has the advantages of short time, high extraction rate, low cost, high purity of product and green envi- ronmental protection.

关 键 词：甜菊糖苷 超声提取 乙醇醇沉 活性氧化铝 氧化铝柱层析 

分 类 号：TS245.7[轻工技术与工程—制糖工程]