超声提取苦瓜皂苷的工艺优化研究

对超声提取苦瓜皂苷工艺进行优化，获得更简便快速的提取方法，为不同品种苦瓜皂苷含量比较和工业化生产开发提供依据。采用单因素实验对超声温度、超声时间、液料比进行初步筛选，确定合理的优化范围后，应用Box-Behnken响应面设计法进行工艺优化设计和实验。结果表明，在超声频率40 kHz，超声功率400 W，提取溶剂为70%乙醇时，苦瓜皂苷最佳提取工艺参数为：提取温度60℃，提取时间23 min，液料比16:1，该优化工艺用时少、得率高，优化工艺提取的‘如玉45’苦瓜皂苷可达6.86%。

Optimization of Ultrasonic Extraction Process for Balsam Pear Saponin

This research optimized the ultrasonic extraction process for balsam pear saponin to get an extraction method with more convenience and higher efficiency, and could serve as a reference for saponin content comparison among different varieties of balsam pear and industrial production. Single factor experiment was used in preliminary screening the ultrasonic temperature, ultrasonic time and liquid-material ratio for defining appropriate optimization scope, and response surface methodology based on Box-Behnken design was employed in the process optimization designing and experiment. The results showed that under the condition of 400 W ultrasonic power, 40 kHz ultrasonic frequency and 70% ethanol extraction, the optimum extracting condition of total saponin in balsam pear was as follows: the extracting temperature was 60℃, the extracting time was 23 min, the liquid-material ratio was 16:1. The optimized ultrasonic extraction process uses less time and obtains high yield. The saponin content of ‘Ruyu 45’ balsam pear can reach 6.86% with the optimized extracting process.