Ultrasonic-assisted extraction of sesamin from sesame using response surface analysis methodology | 超声波辅助提取芝麻中芝麻素的工艺条件研究
2011
Zhang Baiqing, Shenyang Agricultural University,Shenyang（China），College of Food Science | Lin Zimu, Shenyang Agricultural University,Shenyang（China），College of Food Science | Piao Haiyan, Shenyang Veyetable seeds Company,Shenyang (China)
Chino. 以芝麻为原料,研究了利用超声波辅助提取芝麻素的工艺。在单因素试验的基础上,通过响应面法确定了超声波辅助及有机溶剂浸提连用提取芝麻素的较佳工艺条件。结果表明:4个因素对芝麻素提取率影响的主次顺序依次为:浸提温度浸提功率浸提时间料液比。其较佳工艺条件为:提取时间为33min,料液比为1∶15,提取温度为60℃,超声波功率为330W。在最佳工艺条件下芝麻素的提取得率为56.56mg.g-1。
Mostrar más [+] Menos [-]Inglés. The extraction of sesamin was studied by microwave-ultrasomic wave aided ectraction.The effects of temperture,ration of the weight of sesamin to the volume of solvent and ultrasonic extraction time were investigoted in detail.Response surface methodology was applied to predict optimum conditions for microwave-ultrasomic wave aided extraction and extracted with organic solvent of sesamin.The results indicated that four effectiv factors on oid yield was in the order: extraction temperaturepower of ultrasoundextraction timeration of the weight of raw material to the volume of solvent.The optimum technological parameters were as follows: extraction time 33 min,ration of the weight of raw material to the volume of solvent was 1:15,extraction temperature 60℃ and power of ultrasound 330 W.Under the optimal extrating condition,the maximum extraction rate reach 56.56mg•g-1.
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