不同提取工艺对刺梨中维生素C提取量的影响研究

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摘 要：本文以柠檬酸为提取剂，分别采用浸提法、超声辅助法、微波辅助法提取刺梨果肉中维生素C，并利用紫外分光光度计测定维生素C提取量。结果表明，超声辅助提取法的提取率最高，在超声功率为80 W、超声时间为8 min条件下，维生素C的提取量为35.9 mg·g-1。

关键词：刺梨；维生素C；柠檬酸；微波法；超声法

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.），学名缫丝花，又名茨梨、木梨、刺菠萝、刺莓果、山王果及文先果等[1]。（剩余3626字）