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《Guangzhou Food Science and Technology》 2002-01
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Study on the Extraction of Gynostemma pentephyllum and its Stability in the Solution

YU Xin 1, LI Yuan-zhi 2,CHEN Yue 1 (1 Food Sci.Dept.,Zhongkai Agrotechnical College,Guangzhou 510225) (2 Food Sci.Dept., South China Agric.Univ.,Guangzhou 510642)  
The process of water-extracting contents in Gynostemma pentaphyllum was studied in this paper. Orthogonal design was used, and saponated glucoside, sugar, ash, protein, amino acid were analyzed,its stability and odor were measured. The optimum process was that Gynostemma pentaphyllum powder was extracted for 5 to 10 minutes in water with pH9 at 85℃~90℃ and the weight of added water was 40 times as much as the powder. The sediment of saponated glucoside resulted in unsability of the extraction under the condition of pH6 and temperature below 15℃.The optimum condition for the storage of the extraction in the experiment was pH8~9 and 15℃~25℃.The stability of extraction could be improved by 10mg/L sodium citrate or EDTA-2Na.
【CateGory Index】: O629
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