Abstract
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 times 2, 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.
Publication Date
1-28-2021
First Page
180
Last Page
185
DOI
10.13652/j.issn.1003-5788.2021.01.030
Recommended Citation
Juan, CHEN; Ke-qiang, LU; Men-jun, ZHU; and Xue-wei, JIANG
(2021)
"Study on extraction technology and application of arecoline from betel-nut waste,"
Food and Machinery: Vol. 37:
Iss.
1, Article 30.
DOI: 10.13652/j.issn.1003-5788.2021.01.030
Available at:
https://www.ifoodmm.cn/journal/vol37/iss1/30
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