蔬菜中莱菔硫烷提取工艺的正交优选  

Optimization in the orthogonal test of extraction technology of sulforaphane from vegetable

作　　者：张国良[1] 赵秀娟[1] 张宇秋[1] 赵艳[1] 张海金[1] 吴坤[1] 

机构地区：[1]哈尔滨医科大学营养与食品卫生学教研室,黑龙江哈尔滨150081

出　　处：《哈尔滨医科大学学报》2009年第6期626-628,共3页Journal of Harbin Medical University

基　　金：黑龙江省教育厅资助项目(11511139)

摘　　要：目的探讨蔬菜中莱菔硫烷的提取工艺。方法利用正交设计法进行实验,以莱菔硫烷的质量浓度为指标,优化提取过程。结果提取时最适水解条件为:固液比(g/mL)为1∶2,水解pH为3,水解时间为3h,最高提取含量为141.215mg/kg。结论从天然蔬菜中提取莱菔硫烷是可行的。Objective To investigate the extraction technology of sulforphane from vegetable. Methods The index was the mass concentration of sulforaphane,orthogonal design method was adopted to optimize the process of extraction. Results The best extracting hydrolytic conditions were the following： ratio of solvent to material was 2：1,hydrolytic pH 3,hydrolytic time 3 h,the extraction highest content of sulforaphane was 141. 215 mg/kg. Conclusion It is feasible to extract sulforaphane from the natural vegetables.

关 键 词：莱菔硫烷 正交试验 高效液相色谱 

分 类 号：R15[医药卫生—营养与食品卫生学]