摘要
采用单因素和正交试验优化从胡椒(Piper nigrum L.)中提取胡椒碱的工艺条件,分别考察了料液比、乙醇体积分数、提取时间和提取温度对胡椒碱提取率的影响。结果表明,胡椒碱的最佳提取工艺为料液比1∶30(g∶m L),乙醇体积分数95%,提取时间45 min,提取温度70℃。在最佳条件下,胡椒碱提取率达到6.12%。该提取工艺简单、高效,可以应用于从胡椒中提取胡椒碱。
The extracting piperine of Piper nigrum L. was optimized by single-factor experiments. The effects of solid-to-liquid ratio,ethanol concentration, extraction time and extraction temperature were investigated respectively. The results showed that optimum extraction process were solid-to-liquid ratio of 1∶30（g∶m L）,95% ethanol,extraction time of 45 minutes and extraction temperature of 70 ℃. The extraction rate of piperine could reach 6.12% under the optimum conditions. The extraction process was simple,efficient and suitable for extracting piperine of Piper nigrum L.
出处
《湖北农业科学》
2017年第5期932-934,共3页
Hubei Agricultural Sciences
基金
广西高等学校优势特色专业建设项目(桂教高教[2014]52号)
百色学院校级科学研究项目(2015KBN06)
广西大学生创新训练项目(201610609057
201610609118)
