食品工业科技2024，Vol.45Issue(2)：161-167,7.DOI:10.13386/j.issn1002-0306.2023020273
超声辅助提取芒果核中芒果苷的工艺优化
Optimization of Ultrasound Assisted Extraction of Mangiferin in Mango(Mangifera indica L.)Kernel
朱芙蓉 1王霜秀 1毛德源 1韦澳 1刘韦清1
作者信息
- 1. 南宁学院食品与质量工程学院,广西南宁 541699
- 折叠
摘要
Abstract
This study aimed to explore the process of ultrasound-assisted extraction of mangiferin from mango kernels.Through single factor experiments and Box-Behnken response surface design,investigated the effects of five factors:Material liquid ratio,ethanol concentration,ultrasound temperature,ultrasound time,and ultrasound power on the extraction rate of mangiferin.The results showed that the optimal extraction parameters were as follows:Ethanol concentration of 75%,liquid-to-solid ratio of 1:50 g/mL,ultrasonic temperature of 45℃,ultrasonic time of 40 min,and ultrasonic power of 288 W.Under this optimal process condition,the yield of mangiferin was 4.78%,with a predicted value of 4.75%.This study can provide a theoretical reference for the extraction of mangiferin from mango kernels.关键词
超声辅助/芒果核/芒果苷/提取工艺优化Key words
ultrasound assisted/mango kernel/mangiferin/optimization of extraction technology分类
轻工纺织引用本文复制引用
朱芙蓉,王霜秀,毛德源,韦澳,刘韦清..超声辅助提取芒果核中芒果苷的工艺优化[J].食品工业科技,2024,45(2):161-167,7.
