| 超声波辅助提取山药总皂苷的工艺研究 |
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| 引用本文： | 李健,张洪敏,黎晨晨. 超声波辅助提取山药总皂苷的工艺研究[J]. 农产品加工．学刊, 2011, 0(10): 71-73 |
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| 作者姓名： | 李健 张洪敏 黎晨晨 |
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| 作者单位： | 哈尔滨商业大学食品工程学院食品科学与工程省级重点实验室 |
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| 摘 要： | 以山药为原料,采用超声波法辅助提取山药总皂苷,以山药总皂苷含量为指标考察了超声温度、超声时间和超声功率3个因素对总皂苷含量的影响。在单因素试验的基础上,通过正交试验,确定山药总皂苷提取的最佳工艺条件为:超声温度50℃,超声时间60 min,超声功率90%,测得总皂苷质量分数为0.60%。定性反应证明山药皂苷主要为甾体类皂苷。
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| 关 键 词： | 超声波 提取 山药 总皂苷 |
Extraction of Total Saponins from Yam by Ultrasonic Wave |
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| Li Jian,Zhang Hongmin,Li Chenchen. Extraction of Total Saponins from Yam by Ultrasonic Wave[J]. Nongchanpin Jlagong.Xuekan, 2011, 0(10): 71-73 |
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| Authors: | Li Jian Zhang Hongmin Li Chenchen |
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| Affiliation: | (College of Food Engineering,Harbin University of Commerce,Harbin,Heilongjiang 150076,China) |
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| Abstract: | Taking yam as materials to extract the total saponins in yam by ultrasonic wave.Regarding the content of total saponins in the yam as the index,the factors which affecting the content of saponins such as ultrasonic temperature, ultrasonic time and ultrasonic power are studied.On the basis of single factor experiment,by orthogonal experiment,the optimum extraction technological conditions of yam saponins are: ultrasound temperature 50 ℃,ultrasonic time 60 min, ultrasonic power 90%.The content of total saponins is 0.60%.Qualitative reaction proof saponins in yam mainly is steroidal saponins. |
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| Keywords: | ultrasonic wave extract ion yam total saponins |
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