Optimization of the extraction technology of sapindosides
MA Li-zhe
Abstract
MA Li-zhe
Abstract
Water extraction and alcohol precipitation were used to obtain sapindosides,and total yield of the sapindosides was taken as the evaluation index. Effect of three factors,mass fraction of the primary paste obtained,volume fraction of ethanol and alcohol precipitation temperature were examined with orthogonally designed experiments. Results showed that mass fraction of the primary paste is the major factor,while volume fraction of ethanol and alcohol precipitation temperature are the minor factors. The recommended conditions for the extraction process is 25% for mass fraction of the primary paste,70% for volume fraction of ethanol and30 ℃ for alcohol precipitation temperature. Under these conditions,3. 659 1 g of sapindosides can be obtained from 100 g of peel of sapindus tree fruit.
A significance statement is not available in the OpenAlex record.
A contribution statement is not available in the OpenAlex record.
Method details are not available in the OpenAlex metadata.
Findings are not separately available in the OpenAlex metadata.
Limitations are not available in the OpenAlex metadata.
Application details are not available in the OpenAlex metadata.
Water extraction and alcohol precipitation were used to obtain sapindosides,and total yield of the sapindosides was taken as the evaluation index. Effect of three factors,mass fraction of the primary paste obtained,volume fraction of ethanol and alcohol precipitation temperature were examined with orthogonally designed experiments. Results showed that mass fraction of the primary paste is the major factor,while volume fraction of ethanol and alcohol precipitation temperature are the minor factors. The recommended conditions for the extraction process is 25% for mass fraction of the primary paste,70% for volume fraction of ethanol and30 ℃ for alcohol precipitation temperature. Under these conditions,3. 659 1 g of sapindosides can be obtained from 100 g of peel of sapindus tree fruit.
Key concepts: Mass fraction, Fraction (chemistry), Volume fraction, Alcohol, Extraction (chemistry), Ethanol, Chemistry, Precipitation