食品科学 ›› 2003, Vol. 24 ›› Issue (10): 126-127.
• 工艺技术 • 上一篇 下一篇
龙德清, 饶贞学, 丁宗庆
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LONG De-Qing, RAO Zhen-Xue, DING Zong-Qing
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摘要: 研究了用酸性醇浸渍法提取魔芋中总生物碱的方法和条件。结果表明,提取魔芋中总生物碱较佳的工艺条件是:在pH值为2~3的酸性醇溶液中,水浴温度为55℃左右,提取3.5h,总生物碱的含量可达0.20%~0.28%。
关键词: 魔芋, 总生物碱, 酸性醇, 提取
Abstract: This article researched the ways and the conditions how to use the acidity alcohol to extract the whole alkaloid inthe amorphaphallus konjak.The results showed that the better technical conditions to extract the whole alkaloid with the acidityalcohol which pH statistic form 2 to 3,and the temperature which warm-up with water is about 55℃,extract it 3.5h,theconcentration in alkaloid is 0.20%~0.28%.
Key words: amorphaphallus konjak, alkaloid, acidity alcohol, extraction
龙德清, 饶贞学, 丁宗庆. 酸性醇浸渍法提取魔芋中的总生物碱[J]. 食品科学, 2003, 24(10): 126-127.
LONG De-Qing, RAO Zhen-Xue, DING Zong-Qing. Extraction of Whole Alkaloid from Amorphaphallus Konjak by Dipping Method in Acidity Alcohol[J]. FOOD SCIENCE, 2003, 24(10): 126-127.
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