摘要胡椒为胡椒科常绿藤本植物胡椒的接近成熟或成熟果实。胡椒在我国福建、广东、云南等地都有栽培，具有比较高的食用价值和药用价值。黑胡椒是由未成熟的胡椒果实制成的，含有较高含量的胡椒碱。为了可以有效利用这一植物果实，本研究以黑胡椒为原料，采用超声波辅助有机溶剂萃取法提取胡椒碱类生物活性物质，对提取物进行初步的分离，并对胡椒碱类化合物的提取进行响应面法优化。74866
使用超声波辅助提取法提取胡椒碱类化合物。分析乙醇浓度、料液比、超声波提取时间和温度等因素对胡椒碱类化合物提取率的影响,选取恰当的影响因素。在单因素实验的基础上采用四因素三水平的响应面分析法,优化超声波辅助有机溶剂萃取法提取胡椒碱类化合物的工艺参数。
通过单因素实验确定乙醇浓度、料液比、超声波提取时间和温度四个影响因素的最佳取值分别为:80%，1:25，60min，50℃。响应面法得到最佳工艺参数为:89。45%，1:29。31，90min，55。53℃。
Abstract Pepper is the near mature or ripe fruit of Piperaceae evergreen vine。 It is cultivated in Fujian, Guangdong, Yunnan, and has a relatively high food value and medicinal value。 Black pepper is made from unripe fruit of pepper and has a high content of piperine。 In order to make use of the fruit of this plant, this study took black pepper as raw material, and used the ultrasonic assisted organic solvent extraction method to extract piperine class bioactive substances, then got preliminary separation of the extract, finally used Response Surface Method to optimize the extraction of the piperine class compound。
Factors influencing the ultrasonic assisted organic solvent extraction of piperine class compound were studied by one-factor tests。 The effects of ethanol concentration, solid-liquid ratio，ultrasonic extraction time and temperature on the extraction rate of piperine class compound were analyzed, and the appropriate factors were selected。 On the basis of the one-factor tests, the method of response surface analysis with 4 factors and 3 levels was adopted to optimize the process parameters of piperine class compound which was extracted by the ultrasonic assisted organic solvent extraction method。
The study showed that the optimal value of ethanol concentration, solid-liquid ratio, ultrasonic extraction time and temperature of ultrasonic assisted organic solvent extraction method were 80%, 1:25, 60min, 50℃, determined by one-factor tests。 The results of Response Surface Method showed that the optimal process parameters of piperine class compound which was extracted by the ultrasonic assisted organic solvent extraction method were ethanol concentration of 89。45%, solid-liquid ratio of 1:29。31, ultrasonic extraction time of 90min and temperature of 55。53℃。
毕业论文关键词:黑胡椒； 胡椒碱类化合物； 超声波提取法； 响应面
Keywords: black pepper; piperine class compound; ultrasonic extraction method; response surface
目录
摘要 2
Abstract 2
目录 4
1 绪论5
1。1 黑胡椒5
1。1。1 黑胡椒的分布及生产 5
1。1。2 黑胡椒的有效成分5
1。1。3 黑胡椒的药用价值5
1。2 胡椒中的生物碱 5
1。2。1 胡椒中生物碱的成分及结构 5
1。2。2 胡椒中生物碱的功效作用 6
1。3 胡椒碱的提取方法 6
1。3。1 有机溶剂提取法6
1。3。2 酸水提取法 6
1。3。3 超声波辅助有机溶剂萃取法 7
1。3。4 超临界CO2流体萃取法7
1。3。5超声波辅助离子液体提取法 7 响应面法优化黑胡椒中的生物碱提取工艺研究:http://www.youerw.com/shiping/lunwen_85582.html