食品科学 ›› 2010, Vol. 31 ›› Issue (20): 106-110.doi: 10.7506/spkx1002-6630-201020022

• 工艺技术 • 上一篇    下一篇

槟榔中槟榔碱的乙醇回流提取工艺研究

罗士数,张海德* ,朱 莉,刘小玲   

  1. 海南大学食品学院
  • 收稿日期:2010-06-09 修回日期:2010-09-12 出版日期:2010-10-25 发布日期:2010-12-29
  • 通讯作者: 张海德 E-mail:zhanghaide@163.com
  • 基金资助:

    “十一五”国家科技支撑计划项目(2007BAD76B03);海南大学科研基金项目(Rndy200501;hd09xm83)

Optimizing the Ethanol Reflux Extraction of Arecoline from Betel Nut Husk

LUO Shi-shu,ZHANG Hai-de*,ZHU Li,LIU Xiao-ling   

  1. College of Food Science and Technology, Hainan University, Haikou 570228, China
  • Received:2010-06-09 Revised:2010-09-12 Online:2010-10-25 Published:2010-12-29
  • Contact: ZHANG Hai-de*, E-mail:zhanghaide@163.com

摘要:

采用加热回流提取法从槟榔中提取槟榔碱。以槟榔碱得率为考察指标,用高效液相色谱法测定其含量,在单因素试验基础上,采用L9(34)正交试验得出槟榔中槟榔碱的最佳提取工艺:乙醇体积分数85%、料液比1:14(g/mL)、提取温度85℃、碱化pH8。此条件下槟榔碱得率为(0.251 ± 0.03)%。

关键词: 槟榔, 槟榔碱, 回流提取工艺

Abstract:

The extraction of arecoline from betel nut husk was performed using ethanol refluxing. Arecoline content in the extract was determined by HPLC as the evaluation indicator. The optimal extraction conditions were determined as follows: ethanol concentration, 85%; material/liquid ratio, 1:14 (g/mL); extraction temperature, 85 ℃; and pH 8. The extraction rate of arecoline was (0.251 ± 0.03)% under these conditions.

Key words: betel nut, arecoline, ethanol reflux extraction

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