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荠菜总生物碱的酸碱提取工艺研究

来源：花匠小妙招时间：2026-02-13 11:06

荠菜总生物碱的酸碱提取工艺研究被引量：15

Studies on Extracting Technology of Alkaloids from Capsella bursa-pastoris(L)

摘要通过用10种不同酸、碱试剂对荠菜总生物碱的提取进行筛选试验,确定了最佳的浸提试剂是HCl。首次研究了用HCl从荠菜中提取总生物碱的工艺条件,研究结果表明:荠菜与体积分数0.5%HCl之比(g∶mL)1∶12,在60℃条件下提取3 h,荠碱的提取率最高。 The extracting technology of alkaloids from Capsella bursa - pastoris （L） was reported here for the first time. Hydrochloric acid was determined as the most suitable extracting solvents from 10 kinds of acids and alkalis through screening experiments. The effect of hydrochloric acid concentration, extracting temperature, time, and the ratio of raw material mass to acid volume on alkaloids yields was discussed. And the results showed the optimum condition were as follows： Capsella bursa - pastoris （L） was extracted with 0.5 % hydrochloric acid under 60℃for 3 hours, the ratio of Capsella bursa - pastoris （L） to acid was 1g： 12 mL.

出处《食品与发酵工业》 CAS CSCD 北大核心 2006年第8期135-138,共4页 Food and Fermentation Industries

关键词荠菜总生物碱提取 Capsella bursa - pastoris （ L ） , alkaloids, extraction

作者简介许瑞波,硕士,讲师.