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芦笋下脚料皂苷超声提取工艺
孙健; 李曼; 王丽卫; 赵兵
2011
Source Publication食品科学
Issue14Pages:152-155
Abstract采用超声强化技术对芦笋下脚料中的皂苷成分进行提取,通过两轮均匀试验对提取工艺进行优化。结果得到的最优提取工艺为液料比1:1、温度30℃、占空比0.4:1.6、功率200W、提取时间30min、pH5.05、酒精体积分数70%,该工艺条件下单次提取得率为7.5%(干基);两次提取累积回收率达到93.37%,3次提取累积回收率达到98.40%。在2L循环超声提取装置中的放大实验表明,两次提取累积回收率达到97.49%,3次可提取完全。表明超声强化方法适用于芦笋下脚料中皂苷的提取。
Keyword芦笋 皂苷 均匀试验 超声循环提取
Document Type期刊论文
Version出版稿
Identifierhttp://ir.ipe.ac.cn/handle/122111/10365
Collection研究所(批量导入)
Recommended Citation
GB/T 7714
孙健,李曼,王丽卫,等. 芦笋下脚料皂苷超声提取工艺[J]. 食品科学,2011(14):152-155.
APA 孙健,李曼,王丽卫,&赵兵.(2011).芦笋下脚料皂苷超声提取工艺.食品科学(14),152-155.
MLA 孙健,et al."芦笋下脚料皂苷超声提取工艺".食品科学 .14(2011):152-155.
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