采取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。 n 关键词：甜菊糖甙；超高压；浸出率 c 文章篇号：1673-9078(2010)10-1117-1120 . Extraction of Stevioside from Stevia by Ultrahigh Pressure Technique m LI Bin, JIA Shi-ru, ZHONG Cheng, LIU Jie o (Key Laboratory of Industrial Microbiology, Ministry of Education, Tianjin University of Science and Technology, c Tianjin 300457, China) . Abstract: The extraction of stevioside from stevia leaves by ultrahigh pressure extraction technology was studied at room temperature. d 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 o 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 o f than that by traditional high temperature extraction and was 2% higher than that by kettle boil method. Compared