超声辅助提取芒果核中芒果苷的工艺优化  

Optimization of Ultrasound Assisted Extraction of Mangiferin in Mango(Mangifera indica L.)Kernel

作　　者：朱芙蓉 王霜秀 毛德源 韦澳 刘韦清 ZHU Furong;WANG Shuangxiu;MAO Deyuan;WEI Ao;LIU Weiqing(College of Food and Quality Engineering,Nanning University,Nanning 541699,China)

机构地区：[1]南宁学院食品与质量工程学院,广西南宁541699

出　　处：《食品工业科技》2024年第2期161-167,共7页Science and Technology of Food Industry

摘　　要：本研究旨在探究超声辅助提取芒果核中芒果苷的工艺。通过单因素实验和Box-Behnken响应面设计,探究料液比、乙醇浓度、超声温度、超声时间和超声功率5个因素对芒果苷提取率的影响。结果显示,最佳提取参数为乙醇浓度为75%,料液比为1:50 g/mL,超声温度为45℃,超声时间为40 min和超声功率为288 W。在此最优工艺条件下,芒果苷得率为4.78%,预测值为4.75%。该研究可为芒果核中芒果苷的提取提供理论参考依据。This study aimed to explore the process of ultrasound-assisted extraction of mangiferin from mango kernels.Through single factor experiments and Box-Behnken response surface design,investigated the effects of five factors:Material liquid ratio,ethanol concentration,ultrasound temperature,ultrasound time,and ultrasound power on the extraction rate of mangiferin.The results showed that the optimal extraction parameters were as follows:Ethanol concentration of 75%,liquid-to-solid ratio of 1:50 g/mL,ultrasonic temperature of 45℃,ultrasonic time of 40 min,and ultrasonic power of 288 W.Under this optimal process condition,the yield of mangiferin was 4.78%,with a predicted value of 4.75%.This study can provide a theoretical reference for the extraction of mangiferin from mango kernels.

关 键 词：超声辅助 芒果核 芒果苷 提取工艺优化 

分 类 号：TS209[轻工技术与工程—食品科学]