| 冻融-超声提取高三萜酸含量山楂汁的工艺条件优化 |
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| 引用本文： | 刘 慧,张春岭,陈大磊,吕真真,杨文博,焦中高.冻融-超声提取高三萜酸含量山楂汁的工艺条件优化[J].中国酿造,2015,34(10):91. |
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| 作者姓名： | 刘 慧 张春岭 陈大磊 吕真真 杨文博 焦中高 |
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| 作者单位： | 中国农业科学院郑州果树研究所，河南郑州450009 |
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| 基金项目： | 中国农业科学院科技创新工程专项经费项目（CAAS-ASTIP-2015-ZFRI）；河南省科技攻关项目（152102110111） |
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| 摘 要： | 为了优化提高山楂汁中三萜酸含量的工艺条件，分析冷冻时间、超声温度、超声时间和超声功率对山楂汁中三萜酸含量的影响。确定高三萜酸含量的山楂汁制备最佳工艺条件为：冷冻20 h，超声温度50 ℃，超声功率150 W，超声提取40 min。在优化条件下提取的山楂汁中三萜酸含量为341.18 mg/100 g，冻融-超声提取是一种制备高含量三萜酸山楂汁的有效技术。
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| 关 键 词： | 山楂汁 三萜酸 超声提取 冻融 |
Extraction optimization of hawthorn juice with high tritepenoidic acids content assisted by freeze-thawing and ultrasonic technique |
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| LIU Hui,ZHANG Chunling,CHEN Dalei,LV Zhenzhen,YANG Wenbo,JIAO Zhonggao.Extraction optimization of hawthorn juice with high tritepenoidic acids content assisted by freeze-thawing and ultrasonic technique[J].China Brewing,2015,34(10):91. |
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| Authors: | LIU Hui ZHANG Chunling CHEN Dalei LV Zhenzhen YANG Wenbo JIAO Zhonggao |
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| Affiliation: | Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Science, Zhengzhou 450009, China |
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| Abstract: | In order to optimize the processing condition of increasing tritepenoidic acids content in hawthorn juice, the effects of 4 factors including freezing time, ultrasonic temperature, ultrasonic extraction time and ultrasonic power were investigated. The optimal extracting conditions for hawthorn juice with high tritepenoidic acid content were as follows: freezing time 20 h, ultrasonic temperature 50 ℃, ultrasonic extraction time 40 min and ultrasonic power 150 W. The content of tritepenoidic acids in hawthorn juice under these conditions was 341.18 mg/100 g. Freeze-thawing with ultrasonic technique was an efficient method for extracting hawthorn juice with high content of tritepenoidic acids. |
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| Keywords: | hawthorn juice tritepenoidic acids ultrasonic extract freeze-thawing |
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