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食品研究与开发:2019,40(20):149-154
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藜麦麸皮皂苷超临界CO2萃取工艺优化
(郑州工业应用技术学院,河南郑州451100)
Optimization of Supercritical CO2 Extraction Process of Quinoa Bran Saponin
(Zhengzhou Industrial Application Technology College,Zhengzhou 451100,Henan,Chian)
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投稿时间:2018-11-07    
中文摘要: 以藜麦麸皮为主要原料,应用超临界CO2 萃取技术提取藜麦麸皮皂苷,并应用响应面法对提取工艺进行优化。结果表明,最佳工艺参数为超临界压力37 MPa,超临界温度60 ℃,萃取时间96 min,乙醇浓度74%,在此条件下,藜麦麸皮皂苷提取率为0.96%。影响藜麦麸皮皂苷提取率因素由大到小依次为超临界压力>萃取时间>超临界温度>乙醇浓度。通过超临界技术提取藜麦麸皮皂苷对藜麦麸皮附加值提高有借鉴意义,为藜麦麸皮进一步开发新产品提供技术参考。
中文关键词: 藜麦麸皮  皂苷  响应面  超临界  工艺
Abstract:Quinoa bran was used as main raw material to extract quinoa bran saponin by supercritical CO2 extraction,and the extraction process was optimized by response surface methodology.The results showed that the optimal process parameters were supercritical pressure 37 MPa,supercritical temperature 60 ℃,extraction time 96 min and ethanol concentration 74%.Under these conditions,the extraction rate of quinoa bran quinoa bran saponin was 0.96 %.Factors influencing the extraction rate of quinoa bran branded saponins were as follows:supercritical pressure > extraction time > supercritical temperature > ethanol concentration.The extraction of quinoa bran saponin by supercritical technology can be used for reference to improve the added value of quinoa bran,and provide technical reference for quinoa bran further development of new products.
文章编号:201920027     中图分类号:    文献标志码:
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