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针对木质化海芦笋因盐分含量高而难以直接还田或用作堆肥原料的问题，本研究对比了普通浸提、微波和超声波提取三种方法对海芦笋植物盐的提取效果差异，并确定最优提取工艺。结果表明：普通浸提的提取温度、提取时间和料液比均对海芦笋植物盐提取具有显著影响，在提取温度60℃、料液比1∶24(g/mL)、提取时间0.5 h条件下，海芦笋植物盐提取效果最佳；微波法最佳工艺为料液比1∶32(g/mL)、微波功率640W、提取时间10 min，其中料液比对海芦笋植物盐的提取影响显著，提取功率与提取时间存在交互作用；在料液比1∶24(g/mL)、时间5 min、温度40℃时的超声波提取效果最优，三因素对海芦笋植物盐提取量均无显著影响。在各自最佳条件下，三种方法所得的海芦笋精盐提取量无显著差异，但粗盐提取量因有机物溶出程度不同而差异显著。综合操作便捷性、时效性及粗盐提取量等因素，确定超声波法为提取海芦笋植物盐的最佳方法。
Abstract：High salt content in lignified Salicornia europaea prevents its direct recycling or composting on land. The extraction efficiency of plant salt from Salicornia europaea using maceration,microwave-assisted,and ultrasonicassisted methods were compared to determine the optimal extraction process. The results showed that,during maceration,extraction temperature,solid-to-liquid ratio,and extraction time all had significant effects on the extraction of plant salt,with the optimal conditions being an extraction temperature of 60 ℃,a solid-to-liquid ratio of 1∶24(g/mL),and an extraction time of 0.5 h. For microwave-assisted extraction,the solid-to-liquid ratio had the greatest effect,while power and time exhibited interactions;the optimal conditions were a solid-to-liquid ratio of 1∶32(g/mL),640 W,and 10 min. For ultrasonic-assisted extraction,the optimal conditions were a solidto-liquid ratio of 1∶24(g/mL),an extraction time of 5 min,and an extraction temperature of 40 ℃,under which none of the three factors showed a significant effect on the extraction yield. Refined salt yields were similar across all three methods;crude salt yields varied significantly due to the presence of organic matter. Considering operational convenience,time efficiency,and crude salt yield,ultrasonic-assisted extraction was identified as the optimal method.
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基本信息:
DOI：10.19804/j.issn1006-2513.2026.5.004
中图分类号:TS36
引用信息:
[1]张宇婧,李婧怡,邱琦,等.浸提、微波和超声法的海芦笋植物盐提取效果差异研究[J].中国食品添加剂,2026,37(05):33-40.DOI:10.19804/j.issn1006-2513.2026.5.004.
基金信息:
中央引导地方科技发展资金(天津市优秀农业科技特派员项目)-盐生植物/甜土作物间作在盐碱地改良中的研究应用(24ZYCGSN1350); 大学生创新创业训练项目-碱蓬改良盐碱土壤及碱蓬的资源化利用(202410061092)
2026-05-15
2026-05-15
2026-05-15