| 超声波辅助提取胡椒中胡椒碱 |
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| 引用本文： | 陈盛余,赵丹丹,曾小月,史兵方,凌绍明,谢瑜.超声波辅助提取胡椒中胡椒碱[J].湖北农业科学,2017,56(5). |
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| 作者姓名： | 陈盛余 赵丹丹 曾小月 史兵方 凌绍明 谢瑜 |
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| 作者单位： | 广西高校桂西生态环境分析和污染控制重点实验室/百色学院,广西 百色,533000 |
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| 基金项目： | 广西高等学校优势特色专业建设项目，百色学院校级科学研究项目，广西大学生创新训练项目 |
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| 摘 要： | 采用单因素和正交试验优化从胡椒(Piper nigrum L.)中提取胡椒碱的工艺条件,分别考察了料液比、乙醇体积分数、提取时间和提取温度对胡椒碱提取率的影响。结果表明,胡椒碱的最佳提取工艺为料液比1∶30(g∶m L),乙醇体积分数95%,提取时间45 min,提取温度70℃。在最佳条件下,胡椒碱提取率达到6.12%。该提取工艺简单、高效,可以应用于从胡椒中提取胡椒碱。
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| 关 键 词： | 胡椒(Pipernigrum L.) 胡椒碱 超声波提取 正交试验 |
Ultrasonic Extraction Piperine from Piper nigrum L. |
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| CHEN Sheng-yu,ZHAO Dan-dan,ZENG Xiao-yue,SHI Bing-fang,LING Shao-ming,XIE Yu.Ultrasonic Extraction Piperine from Piper nigrum L.[J].Hubei Agricultural Sciences,2017,56(5). |
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| Authors: | CHEN Sheng-yu ZHAO Dan-dan ZENG Xiao-yue SHI Bing-fang LING Shao-ming XIE Yu |
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| Abstract: | The extracting piperine of Piper nigrum L. was optimized by single-factor experiments. The effects of solid-to-liq-uid ratio,ethanol concentration, extraction time and extraction temperature were investigated respectively. The results showed that optimum extraction process were solid-to-liquid ratio of 1:30 (g:mL),95% ethanol,extraction time of 45 minutes and ex-traction temperature of 70℃. The extraction rate of piperine could reach 6.12% under the optimum conditions. The extraction process was simple,efficient and suitable for extracting piperine of Piper nigrum L. |
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| Keywords: | Piper nigrum L piperine ultrasonic extraction orthogonal test |
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