超声波提取野生灰灰菜中叶黄素的工艺研究  

Study on the Technology of Ultrasonic Extraction of Lutein from the Wild Chenopodium Album Linn

作　　者：王彦博[1] 石燕[1] 唐慧安[1] 

机构地区：[1]天水师范学院生化学院甘肃省新型分子材料设计与功能重点实验室,甘肃天水741000

出　　处：《中国食品学报》2014年第3期122-127,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(21071110);甘肃省自然基金项目(0803RJZE078)

摘　　要：以野生灰灰菜真空冻干叶粉为原料,研究超声波强化四氢呋喃提取叶黄素的工艺条件。在室温25℃条件下进行单因素试验,通过正交试验研究了料液比、超声波功率、超声作用时间对提取效果的影响,比较超声提取与静态溶剂提取法的提取效果。试验结果显示:较理想的提取条件:料液比1∶10;超声作用时间20 min;超声功率400 W。在此条件下,超声提取法的提取率为90%,而溶剂静态浸提法仅32.7%。The technology conditions extracting lutein,intensified by ultrasonic,with THF from the raw materials of the vacuum freeze-dried powder of wild Chenopodium album Linn.lesves have been explored.In room temperature 25 ℃,after a single factor experiment,the effects by the ratio of material to liquid,the ultrasonic power and the ultrasonic time on extraction capacity were studied by orthogonal experiment.The effect of ultrasonic extraction and static solvent extraction were compared.The results showed that the optimal conditions for the extraction were 1∶10 for ratio of material to liquid,20min for ultrasonic time and 400W for ultrasonic power.Under this condition,the extraction yield is the highest up to 90%.And the extraction yield of the normal quiescent solvent extraction technology is only 32.7%.

关 键 词：野生灰灰菜 叶黄素 超声波 提取 

分 类 号：TQ914.1[化学工程]