水煮法提取芦笋中活性物质的最佳工艺  

Research on the Boiling Extraction Technology of the Best Activity Ingredients from Asparagus

作　　者：张俊琴[1] 韩占霞 李嘉明[2] 彭友舜[2,3] 

机构地区：[1]河北省卫生厅卫生监督局,河北石家庄050071 [2]河北科技师范学院 [3]河北省芦笋工程技术研究中心

出　　处：《河北科技师范学院学报》2013年第4期8-13,共6页Journal of Hebei Normal University of Science & Technology

基　　金：秦皇岛市科学技术研究与发展计划项目(项目编号:201301B046)

摘　　要：研究了芦笋活性物质提取的最佳工艺。以芦笋老茎为原料,采用水煮法提取芦笋中活性物质(黄酮、皂苷、多糖);以活性物质得率为考察指标,在单因素试验的基础上,进行L9(33)正交试验设计,研究了浸提剂用量、浸泡时间、水煮时间对活性物质得率的影响。结果表明,水煮法提取芦笋中活性物质的影响因素按由大到小的顺序依次为水煮时间、浸泡时间、浸提剂用量。最佳提取条件为提取2次,首次水煮40 min,浸泡15 min,浸提剂用量为12.50 mL/g,第2次水煮40 min,浸泡15 min,浸提剂用量为10 mL/g。在此条件下,黄酮得率1.00%,皂苷得率5.99%,多糖得率3.35%,活性物质总得率为10.34%。The best extract active ingredients method from asparagus was studied, the boiling method to extract the active ingredients from asparagus old stem （flavone, saponin, polyose） was used; based on the single factor test, the L9 （3^3） orthogonal test was used, the effect of the material to water rate （W/V）, immersion time and extraction time on the activity contents recovery rate were studied. The results indicated that the influence factor was extraction time 〉 immersion time 〉 W/V; the optimum extract conditions were： extraction twice-40 min of extraction time, 15 min of immersion time, 12.50 mL/g of W/V for the first time, 40 min of extraction time ,15 rain of immersion time, 10.00 mL/g of W/V for the second time. Under this condition, flavone, saponin, polyose yield rate respectively were 1.00%, 5.99%, 3.35%, thus the total activity yield rate was 10.34%.

关 键 词：芦笋 活性物质 提取工艺 水煮法 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]