食品工业科技2012，Vol.33Issue(18)：290-294,5.
五味子木脂素的提取优化及乳化稳定性研究
Research of Schisandra chinensis lignans extraction optimization and emulsion stability
毛婷 1刘翼翔 1唐苗苗 1李蒙蒙 1吴薇 2籍保平1
作者信息
- 1. 中国农业大学食品科学与营养工程学院,北京100083
- 2. 中国农业大学工学院,北京100083
- 折叠
摘要
Abstract
The application of ultrasonic extraction technology was studied with separated schisandra chinensis seed as raw material,ethanol as extraction solvent,and an orthogonal experiment scheme was designed to optimize to the best extraction process.Then the effect of twain 80,polyglycerol essien acid ester compounds,hydrophilic octyl and decyl glycerate to emulsion stability was studied with lignans extracts as raw material.The result of the study showed that,the best extraction process of Schisandra chinensis：concentration of ethanol：90%,solid-liquid ratio：1：8,extraction time：50min,extraction frequency：twice.Under these conditions,the extraction rate of Schisandra lignans was 3.06%.The best technology of add-back process of emulsification：29.2mg lignans extract was added to every 100mL emulsion and twain 16.7mg,Polyglycerol essien acid ester compounds,41.7mg and hydrophilic octyl and decyl glycerate,41.7mg were also needed.Solution after lignans emulsification backfilling was clear,and had better stability since the emulsification phenomenon in 60 days stored at room temperature didn＇t appear.关键词
五味子/木脂素/超声提取/乳化Key words
Schisandra chinensis(Turcz) Baill/lignans/ultrasonic extraction/emulsifying分类
轻工纺织引用本文复制引用
毛婷,刘翼翔,唐苗苗,李蒙蒙,吴薇,籍保平..五味子木脂素的提取优化及乳化稳定性研究[J].食品工业科技,2012,33(18):290-294,5.
