郑小江, 刘金龙. 甜味绞股蓝人参总皂甙、总氨基酸、总多糖综合提取工艺[J]. 农业工程学报, 2002, 18(6): 144-147.
    引用本文: 郑小江, 刘金龙. 甜味绞股蓝人参总皂甙、总氨基酸、总多糖综合提取工艺[J]. 农业工程学报, 2002, 18(6): 144-147.
    Zheng Xiaojiang, Liu Jinlong. Comprehensive Extraction Technology of Ginsenoside, the total Amino Acid and Polysaccharide of Gynistemma Pentaphyllum Makino With Sweet Taste[J]. Transactions of the Chinese Society of Agricultural Engineering (Transactions of the CSAE), 2002, 18(6): 144-147.
    Citation: Zheng Xiaojiang, Liu Jinlong. Comprehensive Extraction Technology of Ginsenoside, the total Amino Acid and Polysaccharide of Gynistemma Pentaphyllum Makino With Sweet Taste[J]. Transactions of the Chinese Society of Agricultural Engineering (Transactions of the CSAE), 2002, 18(6): 144-147.

    甜味绞股蓝人参总皂甙、总氨基酸、总多糖综合提取工艺

    Comprehensive Extraction Technology of Ginsenoside, the total Amino Acid and Polysaccharide of Gynistemma Pentaphyllum Makino With Sweet Taste

    • 摘要: 该研究工艺能同时提取绞股蓝人参总皂甙、总氨基酸、总多糖。采用了现代先进的物理提取设备;使用除离子水和少量粮食酒精,不使用化学合成剂,提取温度低于80℃,不破坏提取物;人参总皂甙、总氨基酸、总多糖得率分别是91.1%、80%和82%,纯度分别是92%、90%和93%;提取物质质量好,生产成本低,提取速度快,是工业化提取绞股蓝药用及保健成分的有效工艺之一

       

      Abstract: This technology can extract the total ginsenoside, the total amino acid and the total polysaccharide at the same time. It uses advanced physical extraction equipment, deionized water and a small amount of alcohol made from grain without any synthetic chemical reagent. The extracting temperature is lower than 80℃. It does not destroy the extracted components. The obtained ratio of ginsenoside, the amino acid and the polysaccharide are 91.1%, 80% and 82%, respectively. And the purity ratio is 92%, 90% and 93%, respectively. The extracted components are of high quality with lower production costs and higher extracting speed with high equipment utilization ratio. It is an effective technological process for industries extracting composition of Gynistemma Pentaphyllum Makino.

       

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