| 超临界CO2萃取茯苓皮中三萜类成分 |
| |
| 引用本文： | 桂元,黄文,刘莹,程水明. 超临界CO2萃取茯苓皮中三萜类成分[J]. 食品科学, 2012, 33(2): 110-114. DOI: 10.7506/spkx1002-6630-201702024 |
| |
| 作者姓名： | 桂元 黄文 刘莹 程水明 |
| |
| 作者单位： | 华中农业大学食品科学技术学院;广东石油化工学院化学与生命科学学院 |
| |
| 基金项目： | 黄冈市科技局科技攻关项目(黄科字[2008]78号) |
| |
| 摘 要： | 以茯苓皮为原料,建立超临界CO2萃取茯苓皮中总三萜类化合物的最佳工艺条件。采用超临界CO2萃取技术和有机溶剂提取法对比。设计正交试验考察夹带剂(95%乙醇)用量、萃取压强、萃取温度和萃取时间对萃取率的影响。超临界萃取最佳工艺条件为夹带剂用量按每克茯苓皮2.0mL、压强35MPa、温度65℃、时间60min,总三萜化合物萃取率为2.06%;有机溶剂提取法得总三萜化合物萃取率1.39%。优选出的萃取工艺稳定可靠、简便易行,较有机溶剂提取法萃取率高出48.2%。
|
| 关 键 词： | 茯苓皮 总三萜类化合物 萃取 超临界CO2 |
Supercritical CO2 Extraction of Total Triterpenoids from Poria cocos Peel |
| |
| GUI Yuan,HUANG Wen,LIU Ying,CHENG Shui-ming. Supercritical CO2 Extraction of Total Triterpenoids from Poria cocos Peel[J]. Food Science, 2012, 33(2): 110-114. DOI: 10.7506/spkx1002-6630-201702024 |
| |
| Authors: | GUI Yuan HUANG Wen LIU Ying CHENG Shui-ming |
| |
| Affiliation: | 1.College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China;2.College of Chemistry and Life Science,Guangdong University of Petrochemical Technology,Maoming 525000,China) |
| |
| Abstract: | In order to establish an optimal process for the extraction of total triterpenoids from Poria cocos peel by supercritical CO2extraction,the effects of different factors including entrainment agent dosage,extraction pressure,extraction temperature and extraction time on extraction efficiency were explored.The optimal extraction process parameters were entrainment agent dosage of 2.0 mL/g,extraction pressure of 35 MPa,extraction temperature of 65 ℃ and extraction time of 60 min.The extraction efficiency of supercritical CO2extraction for total triterpenoids was 2.06%,while the extraction efficiency of traditional enthanol extraction was 1.39%.Therefore,supercritical CO2 extraction is a stable,reliable,convenient and practical method for the extraction of total triterpenoids from Poria cocos peel. |
| |
| Keywords: | Poria cocos peel total triterpenoids extraction supercritical CO2 |
| 本文献已被 CNKI 等数据库收录！ |
| 点击此处可从《食品科学》浏览原始摘要信息 |
|
点击此处可从《食品科学》下载全文 |
|
