槟榔下脚料中槟榔碱的提取工艺及应用研究

以槟榔核为原料,采用酸水提取法提取槟榔碱,通过单因素试验考察了粉碎粒度、提取时间、提取温度、料液比、盐酸质量浓度、提取次数对槟榔碱影响,再用Boxbehnken响应面设计法建立时间、温度和盐酸质量浓度的二次多项式模型,优化提取工艺;并将最优提取工艺得到的槟榔碱提取物应用至槟榔生产中以考察其对槟榔产品品质的影响。结果表明:槟榔碱的最优提取工艺条件为粉碎粒度60目、料液比(m槟榔∶V水)1∶15 (g/mL)、提取次数2次、提取时间45min,提取温度80℃,盐酸质量浓度0.22%,该工艺条件下槟榔碱提取量为(8.330±0.109)mg/g;槟榔碱提取物可以增加槟榔产品的劲道等风味,改善其品质。

Study on extraction technology and application of arecoline from betel-nut waste

Arecoline was extracted from the core of betel-nut by acid water extraction method.Based on the effects of time,temperature,ratio of material to liquid,hydrochloric acid concentration and extraction times on arecoline by single factor method,a quadratic polynomial model of time, temperature and hydrochloric acid concentration was established by box-Behnken response surface design method to optimize the extraction process.The arecoline extraction was applied to betel-nut products to investigate its effect on the quality of areca products.The results showed that the optimum extraction process conditions were solid-liquid ratio 1∶15(g/mL),extraction times2,extraction time 45 minutes,temperature 80℃and hydrochloric acid concentration 0.22%.The arecoline extraction amount obtained under this process condition was(8.330±0.109)mg/g.The arecoline extraction can enhance the flavor of areca products,thus enhancing the market competitiveness of betel-nut products.