| 黑果腺肋花楸中白藜芦醇的提取工艺研究 |
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| 引用本文： | 郭长婕,邢梦思,李雨哲,赛昊男,杨柳. 黑果腺肋花楸中白藜芦醇的提取工艺研究[J]. 江苏调味副食品, 2021, 0(1): 26-28. DOI: 10.16782/j.cnki.32-1235/ts.2021.01.008 |
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| 作者姓名： | 郭长婕 邢梦思 李雨哲 赛昊男 杨柳 |
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| 作者单位： | 长春大学 食品科学与工程学院,吉林 长春 130000 |
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| 摘 要： | 采用超声波技术对黑果腺肋花楸中白藜芦醇的提取工艺进行研究.通过单因素实验和正交试验获得最佳提取工艺参数:乙醇浓度70％、料液比1∶15、提取温度45℃、提取时间50 min,在此条件下,白藜芦醇提取量为1.702 μg/mL.超声波辅助法操作简单,提取时间短,提取率高,可为相关产品的开发提供理论依据.
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| 关 键 词： | 白藜芦醇 黑果腺肋花楸 超声波 提取 |
Study on the Extraction Process of Resveratrol from Sorbus Melanocarpa |
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| GUO Chanq-jie,XING Meng-si,LI Yu-zhe,SAI Hao-nan,YANG Liu. Study on the Extraction Process of Resveratrol from Sorbus Melanocarpa[J]. Jiangsu Condiment and Subsidiary Food, 2021, 0(1): 26-28. DOI: 10.16782/j.cnki.32-1235/ts.2021.01.008 |
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| Authors: | GUO Chanq-jie XING Meng-si LI Yu-zhe SAI Hao-nan YANG Liu |
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| Affiliation: | (School of Food Science and Engineering, Changchun University, Changchun 130000, Jilin, China) |
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| Abstract: | Ultrasonic technology was used to study the extraction process of resveratrol from sorbus melanocarpa.The optimal extraction parameters were obtained by single factor experiment and orthogonal experiment:ethanol concentration of 70%,solid-liquid ratio of 1∶15,extraction temperature of 45℃,extraction time of 50 min.Under these conditions,the extraction amount of resveratrol was 1.702μg/mL. |
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| Keywords: | resveratrol sorbus melanocarpa ultrasound extract |
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