不同提取工藝對(duì)刺梨中維生素C提取量的影響研究

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摘 要：本文以檸檬酸為提取劑，分別采用浸提法、超聲輔助法、微波輔助法提取刺梨果肉中維生素C，并利用紫外分光光度計(jì)測(cè)定維生素C提取量。結(jié)果表明，超聲輔助提取法的提取率最高，在超聲功率為80 W、超聲時(shí)間為8 min條件下，維生素C的提取量為35.9 mg·g-1。

關(guān)鍵詞：刺梨；維生素C；檸檬酸；微波法；超聲法

Study on the Influence of Different Extraction Techniques on the Content of Vitamin C in Rosa roxburghii Tratt.

YANG Dan， WANG Youfei

（Liupanshui Normal University， Liupanshui 553000， China）

Abstract： In this study， citric acid was used as an extracting agent to extract vitamin C from Rosa roxburghii  Tratt. by the method of extraction， ultrasound-assisted extraction and microwave-assisted extraction， and the extraction amount of vitamin C was determined by ultraviolet spectrophotometer. The results showed that the ultrasound-assisted extraction method had the highest extraction rate. Under the conditions of 80 W power and 8 min of extraction time， the extraction amount of vitamin C was 35.9 mg·g-1.

Keywords： Rosa roxburghii Tratt.; vitamin C; citric acid; microwave method; ultrasonic method

刺梨（Rosa roxburghii Tratt.），學(xué)名繅絲花，又名茨梨、木梨、刺菠蘿、刺莓果、山王果及文先果等[1]。（剩余3626字）