FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (6): 46-48.doi: 10.7506/spkx1002-6630-200906005
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XU Ya-qin1，LIU Chun-sheng2，CUI Chong-shi1
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Abstract:
In this study, alcohol was used to extract trigonelline from pumpkin flesh. On the basis of single factor tests, the orthogonal test of L9(34) was conducted to optimize the extraction process of trigonelline. The results showed that the optimum extraction process is as follows: extracting pumpkin flesh at 60 ℃ for 8 h with 50% alcohol solution at the material to liquid ratio of 1:20 (g/ml), and under these conditions, the extraction yield of trigonelline is up to 297.4 μg/g.
Key words: pumpkin flesh, trigonelline, alcohol extraction
CLC Number:
TS218.1
XU Ya-qin1，LIU Chun-sheng2，CUI Chong-shi1. Study on Alcohol Extraction Technology of Trigonelline from Pumpkin Flesh[J]. FOOD SCIENCE, 2009, 30(6): 46-48.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-200906005
https://www.spkx.net.cn/EN/Y2009/V30/I6/46
