超声波辅助提取茄子皂甙的工艺研究  

Ultrasonic Assisted Extraction of Saponins of Eggplant

作　　者：刘丹[1] 姬晓灵[1] 丁亚亚[1] 杨伟[1] 吴涛[1] 段永强[1] 

机构地区：[1]宁夏医科大学检验学院,宁夏银川750001

出　　处：《食品研究与开发》2014年第15期42-45,共4页Food Research and Development

基　　金：宁夏医科大学大学生创新性项目(XM201010)

摘　　要：采用超声波辅助提取茄子中皂甙,通过正交试验,考察提取温度、提取时间、乙醇浓度、料液比及提取功率对茄子总皂甙提取的影响;以齐墩果酸为对照,香草醛-冰醋酸为显色剂,用可见分光光度法测定茄子总皂甙的含量。结果:利用正交试验确定茄子中皂甙的最佳提取条件,即浸提温度为50℃,超声时间为20min,超声功率为80W,乙醇体浓度为70%,料液比为1∶20(g/mL);在最佳条件下茄子中皂甙提取率为1.5796mg/g。优化了用超声波仪提取茄子中的皂甙方法,为进一步开发利用茄子皂甙提供参考依据。To study extraction technology of saponin from eggplant. the ultrasonic assisted extraction of saponin from eggplant, through orthogonal test of extraction temperature, extraction time, inspect, ethanol concentration, liquid ratio and power extraction on eggplant saponins extraction effects;using oleanolic acid as the control, vanillin-acetic acid as chromogenic agent, with visible spectrophotometric determination of total saponins in eggplant content. using orthogonal test to determine the optimal conditions for the extraction of saponin from eggplant, namely the extraction temperature was 50℃, ultrasound time as 20 min, ultrasonic power 80 W, ethanol concentration is 70%, solid-liquid ratio is 1∶20;in the best conditions of eggplant on extraction rate of 1.579 6 mg/g. The optimization with ultrasonie instrument extraction eggplant of saponins method further development and utilization of eggplant saponins provide a reference basis.

关 键 词：茄子 皂甙 超声波 提取 正交试验 

分 类 号：TQ914.1[化学工程] TS255.3[轻工技术与工程—农产品加工及贮藏工程]