不同提取工艺对刺梨中维生素C提取量的影响研究  

Study on the Influence of Different Extraction Techniques on the Content of Vitamin C in Rosa roxburghii Tratt.

作　　者：杨丹[1] 王友飞 YANG Dan;WANG Youfei(Liupanshui Normal University,Liupanshui 553000,China)

机构地区：[1]六盘水师范学院,贵州六盘水553000

出　　处：《食品安全导刊》2024年第23期121-123,共3页China Food Safety Magazine

基　　金：贵州省大学生创新创业训练计划项目(S202210977169)。

摘　　要：本文以柠檬酸为提取剂,分别采用浸提法、超声辅助法、微波辅助法提取刺梨果肉中维生素C,并利用紫外分光光度计测定维生素C提取量。结果表明,超声辅助提取法的提取率最高,在超声功率为80 W、超声时间为8 min条件下,维生素C的提取量为35.9 mg·g^(-1)。In this study,citric acid was used as an extracting agent to extract vitamin C from Rosa roxburghii Tratt.by the method of extraction,ultrasound-assisted extraction and microwave-assisted extraction,and the extraction amount of vitamin C was determined by ultraviolet spectrophotometer.The results showed that the ultrasound-assisted extraction method had the highest extraction rate.Under the conditions of 80 W power and 8 min of extraction time,the extraction amount of vitamin C was 35.9 mg·g^(-1).

关 键 词：刺梨 维生素C 柠檬酸 微波法 超声法 

分 类 号：R284.2[医药卫生—中药学]