胡椒碱不同提取方法的比较研究  

Comparative study on different extraction methods for piperine

作　　者：刘笑[1] 侯顺超 顾林[1] 

机构地区：[1]扬州大学食品科学与工程学院,江苏扬州225127

出　　处：《中国酿造》2015年第2期47-50,共4页China Brewing

基　　金："十二五"国家科技支撑计划项目(2011BAD33B01)

摘　　要：研究不同提取方法对白胡椒中胡椒碱含量测定的影响。利用紫外分光光度法测定胡椒碱含量,在单因素试验基础上进行优化,得到各种方法的最佳工艺参数,超声法、酶法、超声辅助酶法的提取率可分别达到5.798%、5.286%、6.439%,说明超声辅助酶法对胡椒碱提取效果最优。The effect of different extraction methods on piperine extraction from white pepper was studied. Ultraviolet spectroscopy was used to analyze the piperine content. The optimal process conditions were explored on the basis of single factor tests, and the optimal parameters were acquired. The piperine yield by ultrasonic extraction, enzymatic extraction and ultrasonic-assisted enzymatic extraction was 5.798%, 5.286%, 6.439%, respectively. The results showed that ultrasonic-assisted enzymatic extraction for piperine was better than others.

关 键 词：胡椒碱 超声 酶法 超声辅助酶法 提取 

分 类 号：S509.9[农业科学—作物学] TS202.3[轻工技术与工程—食品科学]