超声波-微波协同萃取豆蔻明工艺研究  

Study on Ultrasonic-Microwave Synergistic Extraction of Cardamonin

作　　者：刘佳哲 吴小芝 路畅 张东娜 姜晓坤[1] LIU Jiazhe;WU Xiaozhi;LU Chang;ZHANG Dongna;JIANG Xiaokun(Jilin Agricultural Science and Technology College,Jilin 132001,China)

机构地区：[1]吉林农业科技学院,吉林吉林132001

出　　处：《现代食品》2022年第16期84-88,95,共6页Modern Food

基　　金：吉林农业科技学院省级大学生科技创新项目(S202111439086)。

摘　　要：采用超声波微波对草豆蔻中的豆蔻明进行协同萃取。在单因素试验的基础上设计响应面试验对提取工艺条件进行优化。结果表明,豆蔻明的最优提取条件为乙醇体积分数80%、超声波功率600 W、超声波时间8 min、微波功率600 W、微波时间80 s。Ultrasonic-microwave were used to extract cardamom from Alpinia katsumadai Hayata.Based on the single factor experiment,the response test was designed to optimize the extraction conditions.The results showed that the optimal extraction conditions of cardamom were 80%ethanol volume fraction,600 W ultrasonic power,8 min ultrasonic time,600 W microwave power and 80 s microwave time.

关 键 词：豆蔻明 草豆蔻 超声波微波协同萃取 

分 类 号：TS224.4[轻工技术与工程—粮食、油脂及植物蛋白工程]