采用超高压技术从甜叶菊中提取甜菊糖甙的工艺研究.pdfVIP

现代食品科技 Modern Food Science and Technology 2010, Vol.26, No.10 采用超高压技术从甜叶菊中提取甜菊糖甙的工艺研究 李宾，贾士儒，钟成，刘杰 （天津科技大学工业微生物教育部重点实验室，天津 300457） 摘要：本文采用超高压技术在常温下从甜菊叶中提取甜菊糖甙，考察了压力、保压时间、液料比对甜菊糖甙浸出率的影响。 结果表明：压力为 200 MPa ，时间为3 min，液料比为 15:1 （V/m ）时甜菊糖甙的浸出率最高，达到99%。与传统高温和蒸煮提取 方法相比，分别提高了 7%和 2% ，而且超高压提取的时间短，能耗低，提取液中还原糖、游离氨基酸等杂质的提取率低，有利于 后续甜菊糖甙的分离纯化。 关键词：甜菊糖甙；超高压；浸出率 文章篇号：1673-9078(2010)10-1117-1120 Extraction of Stevioside from Stevia by Ultrahigh Pressure Technique LI Bin, JIA Shi-ru, ZHONG Cheng, LIU Jie (Key Laboratory of Industrial Microbiology, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China) Abstract: The extraction of stevioside from stevia leaves by ultrahigh pressure extraction technology was studied at room temperature. The effects of pressure, the holding time of pressure and the ratio of solid to liquid on the yield of stevioside were investigated. The results showed that the highest extraction ratio of stevioside(up to 99%) was achieved under the following conditions: 200 MPa of the pressure, 3 min of extraction time, and 15:1 ( V/m) of the ratio of liquid to solid. The extraction ratio of stevioside under this condition was 7% higher than that by traditional high temperature extraction and was 2% higher than that by kettle boil method. Compared with traditional methods, ultrahigh pressure extraction showed shorter extraction time, lower energy consumption, and less extraction times. The yields of reducing sugar, free amino acids and other impurities in extraction solution were lower, which benefit the subsequent separation and purification of stecioside. Key words: stevioside; ultrahigh pressure