中国食品添加剂2026，Vol.37Issue(5)：33-40,8.DOI:10.19804/j.issn1006-2513.2026.5.004
浸提、微波和超声法的海芦笋植物盐提取效果差异研究
Comparison of salt extraction effects from Salicornia europaea by maceration,microwave-assisted,and ultrasonic-assisted methods
摘要
Abstract
High salt content in lignified Salicornia europaea prevents its direct recycling or composting on land.The extraction efficiency of plant salt from Salicornia europaea using maceration,microwave-assisted,and ultrasonic-assisted methods were compared to determine the optimal extraction process.The results showed that,during maceration,extraction temperature,solid-to-liquid ratio,and extraction time all had significant effects on the extraction of plant salt,with the optimal conditions being an extraction temperature of 60℃,a solid-to-liquid ratio of 1∶24(g/mL),and an extraction time of 0.5 h.For microwave-assisted extraction,the solid-to-liquid ratio had the greatest effect,while power and time exhibited interactions;the optimal conditions were a solid-to-liquid ratio of 1∶32(g/mL),640 W,and 10 min.For ultrasonic-assisted extraction,the optimal conditions were a solid-to-liquid ratio of 1∶24(g/mL),an extraction time of 5 min,and an extraction temperature of 40℃,under which none of the three factors showed a significant effect on the extraction yield.Refined salt yields were similar across all three methods;crude salt yields varied significantly due to the presence of organic matter.Considering operational convenience,time efficiency,and crude salt yield,ultrasonic-assisted extraction was identified as the optimal method.关键词
海芦笋/植物盐/微波提取/超声波提取Key words
Salicornia europaea/plant salt/microwave-assisted extraction/ultrasonic-assisted extraction分类
轻工纺织引用本文复制引用
张宇婧,李婧怡,邱琦,常吉冉,景瑞军,曹高燚,谢晓东,郝建朝..浸提、微波和超声法的海芦笋植物盐提取效果差异研究[J].中国食品添加剂,2026,37(5):33-40,8.基金项目
中央引导地方科技发展资金(天津市优秀农业科技特派员项目)-盐生植物/甜土作物间作在盐碱地改良中的研究应用(24ZYCGSN1350) （天津市优秀农业科技特派员项目）
大学生创新创业训练项目-碱蓬改良盐碱土壤及碱蓬的资源化利用(202410061092) （202410061092）
