超声波辅助提取甜葫芦中葫芦素E的工艺研究  

Research on the Ultrasonic Assisted Extraction of Cucurbitacin E in Sweet Gourd

作　　者：范宏[1,2] 朱珠[1] 文连奎[2] 许丽丽[2] 王敬涵[2] 

机构地区：[1]吉林工商学院粮油食品深加工吉林省高校重点实验室,吉林长春130062 [2]吉林农业大学食品科学与工程学院,吉林长春130118

出　　处：《食品研究与开发》2013年第17期37-40,共4页Food Research and Development

摘　　要：对超声波辅助提取甜葫芦中葫芦素E的工艺进行研究。在单因素试验的基础上,通过正交试验优化葫芦素E的提取条件。确定甜葫芦中葫芦素E超声波辅助提取的最佳工艺为:料液比为1∶10(g/mL),甲醇体积分数为70%,提取时间为15 min,超声波功率500 W,此条件下的葫芦素E得率为0.695%。The extraction technology with ultrasonic of cucurbitacin E from sweet gourd was studied, based on the single factor experiment, the extraction conditions with ultrasonic that has been optimized by orthogonal analysis were as follows ： the rate of solid to solution was 1 ： 10 （g/mL）, the concentration of methanol 70 %, the extraction time 15 rain ,the ultrasonic power was 500 W ,the yields of cucurbitacin E were respectively 0.695 %

关 键 词：超声波辅助提取 甜葫芦 葫芦素E 

分 类 号：TQ461[化学工程—制药化工]