单 位：
沈阳农业大学食品学院;北京市农林科学院蔬菜研究中心
关键词：
野西瓜;藤;超声辅助;葫芦素B;响应面法
摘 要：
采用超声辅助法从野西瓜藤中提取葫芦素B,研究料液比、乙醇体积分数、超声时间和超声温度对野西瓜藤中葫芦素B得率的影响,并以葫芦素B得率为响应值,采用响应面分析方法优化葫芦素B提取工艺。结果显示:超声处理温度对葫芦素B得率影响最大,其次是乙醇体积分数和超声时间,当超声温度80℃、超声时间30 min、乙醇体积分数75%时,葫芦素B得率最高,可以达到84.7%,提取量为0.168 mg/g。
译 名：
Optimization of ultrasonic- assisted extraction of cucurbitacin B from watermelon( Citrullus colocynthis) vine
作 者：
ZHAO Chun-yan;LIU Yu-ying;MA Yue;ZHAO Xiao-yan;ZHANG Chao;College of Food Science,Shenyang Agricultural University;Beijing Vegetable Research Center,Beijing Academy of Agriculture and Forestry Sciences; Beijing Key Laboratory of Fruits and Vegetable Storage and Processing; Key Laboratory of Biology and Genetic Improvement of Horticultural Crops( North China) ,Ministry of Agriculture; Key Laboratory of Urban Agriculture(North) ,Ministry of Agriculture;
关键词：
Citrullus colocynthis;;vine;;ultrasound-assisted extraction;;cucurbitacin B;;response surface methodology
摘 要：
Cucurbitacin B was extracted from watermelon( Citrullus colocynthis) vines by the ultrasonic- assisted extraction.The ultrasonic- assisted extraction was optimized by the combination of the single- factor experiment and response surface methodology.The results showed that the ultrasonic temperature was the key factor affecting the cucurbitacin B extraction rate,while the ethanol concentration and ultrasonic time showed less influence on the extraction rate.The extraction rate of the cucurbitactin B reached to 84.7% when the ethanol concentration was 75%with the ultrasonic temperature of 80 ℃ for 30 min.
