超声波技术在白灵菇多糖提取工艺中的应用

采用现代超声波技术优化白灵菇子实体与菌丝体多糖提取工艺.结果表明:子实体多糖的最优提取工艺为液料比60,超声波处理时间20min,热水温度90℃,提取时间1.5h,醇沉浓度60%,提取次数为2次;菌丝体多糖的最优提取工艺为液料比60,超声波提取时间20min,热水温度95℃,提取时间2 h,醇沉浓度80%,提取次数为2次.     

樟子松树皮中松多酚的提取工艺研究及提取方法比较

对樟子松树皮中的松多酚进行提取,比较有机溶剂提取法、超声波辅助提取法和超声波-复合酶法对松多酚提取效果的影响.实验结果表明,有机溶剂提取法适宜工艺条件为:乙醇浓度为60％,料液比为1∶25(g/mL),提取时间为4h,提取温度为60℃. 超声波辅助提取法适宜工艺条件为:超声功率为300W,超声时间为2.5h,超声温度为60℃,溶液pH3.0 超声波-复合酶解提取法适宜提取工艺条件为:酶解时间为40min,酶解温度为45℃,加酶量为4％,酶解pH4.0.三种提取方法在最适工艺条件下松多酚得率分别为12.56、23.01、30.12mg/g.超声波-复合酶法提取时间短、提取效率高、提取效果好,超声波辅助提取法次之,二者提取效果均好于有机溶剂提取法.     

均匀设计优化鸡腿菇多糖提取工艺的研究

单因素法考察了传统热水提取法的提取温度,提取时间和料液比对鸡腿菇多糖提取率的影响,并用均匀设计法优化了超声波辅助提取鸡腿菇多糖的提取工艺,确定了提取鸡腿菇多糖的最佳工艺条件:超声波辅助提取时间60min,料液比1:65(w:v),超声波功率50 W,超声波作用后热水提取时间120min为提取鸡腿菇多糖的最佳工艺条件。     

采用超声波技术提取台湾种龙须菜多糖的工艺研究

试验对台湾种龙须菜多糖的提取工艺进行研究,主要比较超声波浸提和热水浸提2种工艺.结果表明,超声波提取优于热水提取,其提取率最高达到29.75%,大于热水提取19.6%.通过对超声波提取主要影响因素的正交试验确定超声波处理的最佳工艺参数为超声波功率为160 W、超声波时间为6 min、水料比为60:1.     

响应面法优化超声波辅助提取侧柏叶总黄酮工艺

以侧柏叶为试验材料,采用超声波法辅助提取黄酮,通过单因素试验考察超声波时间、超声波温度以及超声波频率对黄酮得率的影响。在单因素试验基础上,采用响应面法优化提取工艺,结果表明,超声波法辅助提取侧柏叶中总黄酮的最佳工艺条件为:超声波时间51 min、超声波温度60℃、超声波频率40 kHz,此时黄酮得率为(26.350±0.065)mg/g。     

超声波辅助提取金钗石斛多糖工艺优化研究

优化超声波辅助提取金钗石斛多糖工艺。以多糖提取得率为考察指标,用苯酚-硫酸法测定多糖的含量,采用单因素试验正交试验法考察了料液比、超声波提取功率、提取温度和提取时间对金钗石斛多糖提取得率的影响。超声波辅助提取金钗石斛多糖的最佳提取工艺条件为:料液质量体积比1 g∶15 m L,超声波提取功率为450 W,超声波提取温度为60℃,超声波提取时间为50 min,在此条件下多糖得率为3.11%。     

均匀设计法优化山药多糖提取工艺的研究

为了在工业化提取山药多糖及在保健品的研发方面奠定基础,分别考虑了超声波提取时间、料液比、超声波作用后水提时间和超声波功率等4个因素对山药多糖提取率的影响,做12个水平的实验,得出不同水平下的12组多糖提取率的数据,由此12组数据运用均匀设计法优化超声波辅助提取山药多糖的提取工艺,最终确定出提取山药多糖的最佳工艺条件为：超声波辅助提取时间为60min,料液比为1∶18,超声波作用后热水提取时间为120min,超声波功率为450w,在此工艺条件下测得多糖的提取率为31.56%。     

香蕉多糖提取技术研究

采用酶法提取香蕉多糖,通过设计正交试验优化提取工艺,考察超声波工作功率、超声波提取时间、酶解p H值及酶解时间四个因素对香蕉多糖提取得率的影响。结果表明,在采用复合酶酶解及提取温度为50℃的条件下,超声波提取影响较大,酶法影响次之最佳的提取工艺条件为超声功率200W,超声提取时间60min,酶解p H值为6.00,酶解时间为120min。     

超声波辅助提取菊花中总黄酮工艺条件研究

以菊花为原料,采用超声波辅助提取菊花中总黄酮。在单因素实验基础上,对提取工艺进行了正交实验优化。结果表明:超声提取菊花黄酮的最佳工艺条件为:提取时间30 min、料液比1∶15、乙醇浓度60%、提取温度60℃。在此最佳提取工艺条件下,超声波辅助提取菊花中总黄酮的提取率为10.93%。     

万年蒿总黄酮超声波提取工艺的优化

以万年蒿为原料,研究超声波提取万年蒿总黄酮的最佳工艺。通过单因素试验研究乙醇体积分数、料液比、超声波功率及超声时间对总黄酮提取量的影响。以此为基础,采用L9(34)正交试验设计,优化超声波提取万年蒿总黄酮工艺条件;并将其与传统的热回流法和浸提法进行了比较。超声波提取万年蒿总黄酮的最佳提取工艺参数为:乙醇体积分数60%,料液比1∶20(g:mL),超声波功率350 W,超声时间60 min。在此工艺条件下,万年蒿总黄酮提取量为69.55 mg/g。     

白胡椒抑菌活性物质提取工艺优化

研究白胡椒中抑菌活性物质的提取工艺,以大肠杆菌做指示菌,以提取率×抑菌直径为活性追踪指标,在单因素试验的基础上通过二次回归通用旋转组合设计进行工艺参数优化。结果表明其最佳提取工艺条件为：乙醇体积分数81%,浸泡720min,提取80min。     

不同方法提取辣椒红素的研究

目的探讨不同溶剂和不同时间对辣椒红素提取的影响。方法用70％乙醇、95％乙醇、乙酸乙酯、二氯甲烷、丙酮、三氯甲烷提取红辣椒中的辣椒红素（单体）;用不同的时间提取红辣椒中的辣椒红素。结果它们的提取率：70％乙醇为0．2190％、95％乙醇为0．2218％、乙酸乙酯为0．2285％、二氯甲烷为0．2205％、丙酮为0．2207％、三氯甲烷为0．2225％。结论六种溶剂中,乙酸乙酯提取率最高（0．2285％）,70％乙醇提取率较低（0．2190％）。各种溶剂的提取时间以1．5h为佳,小于1．5h则提取不完全;大于2h对提取率几乎没影响。     

辣椒素提取工艺的研究

为给从辣椒中提取辣椒素提供参考,以辣椒为原料,采用醇提法提取辣椒素,考察了乙醇浓度、料液比、浸提时间和提取温度对辣椒素提取率的影响。采用正交试验对工艺条件进行了优化研究,结果表明最佳工艺条件：乙醇浓度为70%,料液比为1∶15,提取时间为60min,提取温度为70℃。在最佳工艺条件下,提取率为0.745%。     

Enhanced extraction of oleoresin from Piper nigrum by supercritical carbon dioxide using ethanol as a co‐solvent and its bioactivity profile

Pepper oleoresin was extracted using supercritical fluid extraction (SCF) from Piper nigrum berries. The conditions for maximum extraction of piperine were arrived at by calculating the solubility parameters of piperine and carbon dioxide using the Hildebrandt solubility equation. The effect of entrainers such as methanol, ethanol, and acetone was evaluated using theoretical modeling. The results predicted therefrom were validated experimentally. SCF at 250 bar/50 °C/60 min gave maximum relative extraction of 61.7 and 87.61% of oleoresin and piperine, while addition of 30% (vol/wt) ethanol as co‐solvent enhanced the yield to 95.9 and 184.7% under similar conditions of SCF extraction as compared to ethanol extraction for 6 hr. The oleoresins obtained showed comparable antioxidant, anti‐inflammatory, and antimicrobial activities with their respective controls. Hence SCF extraction of pepper using ethanol as a co‐solvent promises a rapid and enhanced recovery of oleoresin and its constituents with a good bioactivity profile.

Practical applications

Although SCF is a promising alternative for extraction of spice oleoresins, high cost of operation limits the use of this technology. In this work, process intensification of SCF extraction of black pepper lead to one step extraction and purification, along with high yield of oleoresin and the principle component piperine, eventually decreasing the cost of production. Thus, the highly concentrated SCF extracted oleoresins can have better replacement value for whole spices and better distribution in food and pharmaceutical sector.     

两种前处理方法提取辣椒中辣椒碱的最优工艺研究

以辣椒为原料,分别用纤维素酶乙醇提取法和超声波乙醇提取法对辣椒中的辣椒碱进行了提取并研究了两种工艺的最优工艺参数。实验结果表明:酶法提取的最优工艺条件为:酶解液初始pH5.5,酶量9mg/g,酶解时间1h,酶解温度40℃,此条件下辣椒碱的提取率为0.795%;超声波辅助提取最优条件为温度70℃,乙醇浓度70%,超声波功率60W,料液比1:11,此条件下辣椒碱的提取率为1.271%。     

超声辅助提取辣椒叶中多酚的工艺研究

目的:优化辣椒叶总多酚超声波辅助提取工艺。方法:乙醇溶液为提取溶剂,多酚得率为考察指标。在单因素实验考察6项影响因素的基础上,运用正交实验法对辣椒叶总多酚的提取工艺进行优化。结果:影响多酚得率的主要因素是乙醇体积分数、pH、料液比和提取温度;最优提取工艺为溶剂乙醇体积分数60%,pH1,料液比1:30g/mL,提取温度45℃,超声功率200W,提取时间40min;此条件下多酚得率为22.72mg/g。结论:采用正交实验法优化辣椒叶总多酚超声波辅助的提取工艺,具有可行性,且此工艺提取的辣椒叶多酚得率较高。     

Sequential Microwave-Ultrasound-Assisted Extraction for Isolation of Piperine from Black Pepper (<Emphasis Type="Italic">Piper nigrum</Emphasis> L.)

Piperine is the natural bioactive component of black pepper (Piper nigrum L.) with several astounding therapeutic properties. In this study, sequential microwave-ultrasound-assisted extraction approach was used for isolation of piperine from black pepper. The effect of various factors such as extraction solvent, particle size of pepper, solvent to solid ratio, microwave power and time and ultrasound temperature and time on the extraction yield of piperine was considered. The maximum extraction yield was 46.6 mg piperine/g pepper which was obtained using ethanol as solvent at the particle size of 0.15 mm, solvent to solid ratio of 20:1, microwave power of 100 W for 1 min, and ultrasound temperature of 50 ^° C for 30 min. This extraction yield was higher than those obtained by Soxhlet (39.1 mg/g), microwave-assisted (38.8 mg/g) and ultrasound-assisted (37.0 mg/g) extractions. The purity of the extracted piperine was 81.4% as determined by HPLC analysis. The FTIR and UV-vis analyses confirmed that the structure of piperine remained intact after extraction and purification which is very important for medicinal applications.     

超临界CO2流体萃取胡椒油工艺条件的研究

建立了超临界流体萃取胡椒油的实验装置，以CO2为萃取剂，考察了萃取压力、操作温度、胡椒颗粒度及CO2流量等因素对胡椒油萃取率的影响，同时考虑设备投资对萃取过程的影响，由此确定了超临界CO2萃取胡椒油的较佳工艺条件：萃取压力22MPa～26MPa，操作温度313K～323K，胡椒颗粒度30目～40目，CO2流量0．3m^3／h～0．4m^3／h，胡椒油累积萃取率为80％～90％。     

胡椒提取物在冷却肉保鲜中的应用

研究胡椒提取物作为复合保鲜剂的成分在延长冷却肉货架期方面的作用。采用常压回流方法获得胡椒提取物,再以胡椒提取物、壳聚糖和乙酸为试材,对冷却肉进行贮藏保鲜,最后采用二次通用旋转组合设计法,对复合保鲜液配方成分的比例进行优选。结果表明：复合保鲜剂能明显地抑制保藏过程中微生物的生长。胡椒提取物质量分数0.95%,壳聚糖质量分数0.99%,乙酸质量分数0.80%的保鲜剂配方较好,保鲜12d后细菌总数(lg(CFU/g))为5.2214。     

Alcohol deterpenation of black pepper oil

The alcohol extraction of black pepper oil using three different oil to 60%-alcohol ratios was studied. Quantitative composition of the oils was established through their physical constants and gas-liquid chromatography. The 1:2 oil to 60% ethanol ratio showed the lowest oil recovery but resulted in sesquiterpeneless oil with the lowest terpene content and closest in sensory profile to the original oil.