Optimization of extraction technology of β-sitosterol from coix seed by response surface methodology
-
摘要: 目的:采用超声波辅助提取薏米中的β-谷甾醇,为其在功能性食品等加工利用方面提供参考。方法:以薏米为原料,磨碎成粉,以乙醇为提取溶剂,以液料比、超声温度、超声时间、乙醇浓度为单因素,以β-谷甾醇提取得率为指标,运用响应面法研究各因素及其交互作用对薏米中β-谷甾醇提取得率的影响。结果:超声辅助法提取薏米中的β-谷甾醇最佳提取条件:液料比17.5∶1 m L/g、超声温度52℃、超声时间38 min。在此条件下,以95%乙醇为提取溶剂,β-谷甾醇平均提取得率为8.93 mg/g,接近模型中的预测值8.97 mg/g。结论:该方法操作简便,得率较高,具有实际意义。Abstract: Objective: Extraction of β-sitosterol from coix seed by ultrasound, and use to provide a reference for processing and utilization of functional food.Methods: In this experiment, coix seed was used as raw material and ground into powder, and the ratio of material to liquid, ultrasonic temperature, ultrasonic time and ethanol concentration were taken as single factor. The response surface method was used to study on the effects of different factors and their interactions on β-sitosterol extraction rate in coix seed.Results: The optimal extraction conditions of β-sitosterol in coix seed were as follows: liquid ratio ( methanol: coix seed) was 17.5∶ 1 m L/g, ultrasonic temperature was 52 ℃, ultrasonic time was 38 min.Under these conditions, the β-sitosterol average extraction rate was 8.93 mg/g close to the predicted value 8.97 mg/g in the model. Conclusion: The method had the advantages of simple operation, high yield and practical significance.
-
Keywords:
- coix seed /
- β-sitosterol /
- ultrasonic assisted extraction /
- response surface method
-
[1] 曹向宇, 刘剑利, 芦秀丽, 等.薏米蛋白提取方法比较研究[J].食品科学, 2011 (8) :88-92. [2] 董红艳, 张守文.薏米蛋白的酶水解工艺优化[J].农产品加工·学刊, 2013 (5) :46-50. [3] 钱伟.甾醇和必需脂肪酸微囊化研究[D].大连:大连工业大学, 2009. [4] 乌汉其木格, 张美莉.裸燕麦麸皮中β-谷甾醇的提取[J].食品与发酵工业, 2007 (1) :131-133. [5] 董红艳, 张守文.薏米蛋白的酶水解工艺优化[J].农产品加工·学刊, 2013 (5) :46-50. [6] 熊柳, 韩忠杰, 孙庆杰.薏米粉及其淀粉的理化性质和淀粉消化性对比[J].中国粮油学报, 2012 (7) :32-37. [7] 庄玮婧.薏米多糖结构与理化性质的研究[D].福州:福建农林大学, 2008. [8] 陈如寿, 殷钟意, 郑旭煦, 等.响应面法优化竹笋剩余物甾醇的超声辅助提取工艺[J].食品科学, 2012 (14) :85-90. [9] 洪庆慈, 王梅, 姜伟, 等.燕麦中主要甾醇的鉴定和效能实验[J].食品科学, 2002 (1) :103-106. [10] 李和, 李玉帼.植物油中常见的几种植物甾醇的薄层色谱分离与鉴别[J].中国油脂, 1997 (2) :20-22. [11] 邱丰艳, 丁力, 曹红云.高效液相色谱法测定油脂中β-谷甾醇的含量[J].中国油脂, 2014 (7) :91-95. [12] 蔡森森.桑白皮甾醇的提取及功能研究[D].吉林:吉林大学, 2013. [13] 杨丰滇.传统山药和无硫山药β-谷甾醇、腺苷、亚油酸含量研究[D].郑州:河南中医学院, 2014. [14] Yongqian, Zhang Zhihui, Xu Chao, et al.Development and Validation of a HPLC Method for Determination of Flavone Glycoside-Camellianin B in Cephalotaxus Sinensis[J].Journal of Beijing Institute of Technology, 2017 (1) :129-134.
[15] 支文星, 程玉钏, 李先荣.HPLC法测定白土茯苓中β-谷甾醇的含量[J].中国中医药信息杂志, 2010 (4) :49-50. [16] Araceli Olivares, Irene Martínez, Andrés Illanes.Enzyme assisted fractionation of wood sterols mixture by short path distillation[J].Chemical Engineering Journal, 2012 (191) :557-562.
[17] Guihua Xu, Lei Guan, Junliang Sun, et al.Oxidation of Cholesterol andβ-Sitosterol and Prevention by Natural Antioxidants[J].Journal of Agriculture, 2009, 57 (19) :9284-9292.
[18] 项昭保, 刘星宇.响应面法优化超声-微波协同辅助提取橄榄多酚工艺研究[J].食品工业科技, 2016 (1) :195-200. [19] 昌超.茶叶籽中植物甾醇的提取及其降血脂功能评价[D].长沙:湖南农业大学, 2015. [20] 徐艳阳, 蔡森森, 宋艳翎, 等.响应面法优化桑白皮甾醇微波辅助提取工艺[J].食品科学, 2013 (18) :65-69. [21] 林丽静, 吕国提, 李积华, 等.响应面法优化毛竹笋笋头中β-谷甾醇提取工艺的研究[J].食品工业科技, 2012 (22) :269-271, 275. [22] 高政.菜籽植物甾醇的提取、纯化及抗氧化活性研究[D].武汉:华中农业大学, 2009. [23] 李阳, 池建伟, 张虹, 等.HPLC法测定油脂混合体系中β-谷甾醇添加量的研究[J].福州大学学报:自然科学版, 2014 (1) :143-148. [24] Sarangthem K, Singh T N, Thongam W.Transformation of fermented bamboo (Dendrocalamus hamiltonii) shoots into phytosterols by microorganisms[J].Journal of Food Science and Technology Mysore, 2003 (40) :622-625.
[25] 陈博, 耿丽晶, 黄鹤, 等.响应面法优化速食海鲜羹的加工工艺[J].食品工业科技, 2017 (4) :1-13. [26] LC Gutkoski, AA El-Dash.Effect of extrusion process variables on physical and chemical properties of extruded oat products[J].Plant Foods for Human Nutrition, 1999 (4) :315-325.
计量
- 文章访问数: 210
- HTML全文浏览量: 34
- PDF下载量: 207
下载:
