食品科学2011，Vol.32Issue(14)：47-51,5.
超声波辅助提取芦笋总皂苷的工艺
Use of Response Surface Methodology for Optimization of Ultrasound-assisted Extraction of Total Saponins from Asparagus officinalis L.
张若洁 1王鲁峰 1缪文华 1徐晓云 1潘思轶1
作者信息
- 1. 华中农业大学食品科学技术学院,湖北武汉430070
- 折叠
摘要
Abstract
Response surface methodology based on a three-variable, three-level Box-Behnken experimental design was used to optimize ultrasound-assisted extraction of total saponins from Asparagus officinalis L. The extraction yield of total saponins was investigated with respect to temperature, extraction time and ultrasonic power. The optimal extraction conditions were found to be： ethanol concentration 95%, temperature 71 ℃, extraction time 23 min, ultrasound power 70 W, and number of extractions 2. Under these conditions, the extraction yield of total saponins was 23.96 mg/g.关键词
芦笋/总皂苷/超声辅助提取Key words
Asparagus officinalis L./total saponins/ultrasound-assisted extraction分类
农业科技引用本文复制引用
张若洁,王鲁峰,缪文华,徐晓云,潘思轶..超声波辅助提取芦笋总皂苷的工艺[J].食品科学,2011,32(14):47-51,5.
