Technique optimization of extraction of active ingredients and decoloring of health liquor
ZHANG Yinliang
LI Xin
CAI Yaling
Abstract：Health wine was prepared from six Chinese medicines, such as ginseng etc.. The active ingredients were extracted by Soxhlet extraction and then decolorized by decolorants. The concentration of Ginsenoside and absorbance at 560 nm in health liquor were set as the extraction and decolorization index, respectively. The uniform test on the basis of single factor test was conducted to optimize the extraction and decolorization process. The results showed that the highest extraction rate of ginsenosides was 67. 63 mg/( 100 m L) when the reaction temperature was 97 ℃, the reaction time was 2 h and the liquid-to-material ratio was 610∶1. Moreover, when the decolorization temperature was 35 ℃, the decolorization time was 20 min, the liquid-to-material ratio was 5∶1 and the decolorizing agent was activated carbon powder, the deodorization effect was the best, and the liquor color was appropriate. Under this condition, the loss rate of glycosides was only 2. 47％.
Keywords：health liquorsoxhlet extractiondecolorizationginsenosides
Publication Date：2018-11-01
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：9( 55-62,91 )