微波辅助提取草豆蔻中山姜素和小豆蔻明工艺研究  

Study on Microwave Extraction Technique for Alpinetin and Cardamonin in Alpinia katsumadai Hayata

作　　者：邓锐[1] 邹毓兰[2] 吕海涛[2] 

机构地区：[1]青岛农业大学图书馆,青岛266109 [2]青岛农业大学化学与药学院,青岛266109

出　　处：《食品工业》2015年第10期184-186,共3页The Food Industry

基　　金：国家十二五科技支撑课题(2011BAD34B03);青岛农业大学重点项目(610608)

摘　　要：利用微波辅助提取法,采用单因素和正交试验对草豆蔻中山姜素和小豆蔻明的提取工艺进行优化,确定最佳工艺条件为:100%乙醇、12倍溶剂用量、提取时间12 min、微波功率800 W,提取2次,山姜素和小豆蔻明的提取率分别为8.73 mg/g和0.99 mg/g。所选取的提取工艺提取效率高、稳定,为草豆蔻的药物综合利用提供了依据。Using microwave extraction method, the optimum extraction conditions of alpinetin and cardamonin in Alpinia katsumadai Hayata were studied by single factor and orthogonal experiments. The optimum extraction conditions were 100% ethanol, 12 times solid-liquid ratio, power 800 W, extracted 12 min and two times. Under these conditions, the extraction ratio of alpinetin and cardamomin were 8.73 mg/g and 0.99 mg/g. The extract rates were high and steady with this technology, which provided new evidence for the utilization ofAlpinia katsumadai Hayata.

关 键 词：微波 山姜素 小豆蔻明 草豆蔻 提取工艺 

分 类 号：TQ460.1[化学工程—制药化工]