FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (20): 106-110.doi: 10.7506/spkx1002-6630-201020022
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LUO Shi-shu，ZHANG Hai-de*，ZHU Li，LIU Xiao-ling
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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
CLC Number:
S201.1
LUO Shi-shu，ZHANG Hai-de*，ZHU Li，LIU Xiao-ling. Optimizing the Ethanol Reflux Extraction of Arecoline from Betel Nut Husk[J]. FOOD SCIENCE, 2010, 31(20): 106-110.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-201020022
https://www.spkx.net.cn/EN/Y2010/V31/I20/106
