超声辅助提取山桃仁中苦杏仁苷的工艺优化  

Optimization of Ultrasonic-assisted Extraction of Amygdalin in Wild Peach Seed

作　　者：黄诚[1] 尹红[1] HUANG Cheng;YIN Hong(College of Chemistry and Chemical Engineering,Jishou University,Jishou Hunan 416000)

机构地区：[1]吉首大学化学化工学院,湖南吉首416000

出　　处：《现代农业科技》2020年第7期228-231,共4页Modern Agricultural Science and Technology

摘　　要：为优化桃仁中苦杏仁苷超声波辅助提取工艺,采用单因素研究乙醇体积分数、提取温度、提取时间、液料比和超声工作时间、超声处理温度6个因素对苦杏仁苷得率的影响,在此基础上应用正交试验对提取工艺进行优化,并用HPLC法对桃仁中苦杏仁苷的含量进行测定。结果表明,最佳工艺为乙醇体积分数85%、提取温度85℃、提取时间60 min、料液比1∶35(g∶mL)、超声处理时间30 min、超声处理温度70℃,同时此条件下苦杏仁苷的得率为2.88%。Ultrasonic was used to help extract amygdalin from wild peach seed with ethanol aqueous solution.To optimize the extraction process,the effects of operation parameters such as ethanol concentration,temperature,extraction time,liquid-solid ratio and ultrasonic treatment time,ultrasonic treatment temperature were investigated by single-factor experiments.Based on this,a orthogonal trial was used to optimize the operation parameters,and using HPLC method to determine quantitatively the content of amygdalin in wild peach seed.As the result showed,the optimum ultrasonic-associated extraction condition was ethanol concentration of 85%,temperature of 85 ℃,extraction duration of 60 min,liquid-to-solid ratio of 1∶35 g/mL,ultrasonic treatment time of 30 min and ultrasonic treatment temperature of 70 ℃,the amygdalin extraction rate could reach as much as2.88% under such optimum condition.

关 键 词：苦杏仁苷 超声波 HPLC 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]