均匀设计微波法提取玉米须中β-谷甾醇  

Extracting the β-Sitosterol from Maydis Stigma by Mix-Factor Uniformity Design

作　　者：赵文竹[1] 于志鹏[1] 于一丁[1] 何帅[1] 刘静波[1] 

机构地区：[1]吉林大学军需科技学院营养与功能食品研究室,吉林长春130062

出　　处：《食品研究与开发》2010年第9期19-22,共4页Food Research and Development

基　　金：吉林省科技厅农业重点项目(20080224)

摘　　要：建立微波法提取玉米须β-谷甾醇的最佳提取工艺模型。采用微波萃取提取玉米须中的β-谷甾醇物质,并通过混合因素均匀设计考察乙醇浓度,提取时间,提取功率,液固比,提取温度和提取次数6个因素对玉米须β-谷甾醇含量的影响。通过Matlab软件处理所得试验数据可知,提取时间、温度与提取β-谷甾醇的含量成反比,乙醇浓度,液固比与提取β-谷甾醇的含量成正比,提取功率、提取次数的相关系数较小可忽略。经软件分析可知提取的最佳工艺为微波提取时间5min,乙醇浓度95%,提取温度20℃,液固比30:1(mL/g),β-谷甾醇的含量为0.24%。To establish the method of β-sitosterol extracted by microwave.The β-sitosterol of the Stigma Maydis was extracted by mix-factor uniformity design,and the relationships of the alcohol concentration,extract time,extract power,the rat of dosage liquor,extract temperature and extract frequency with the β-sitosterol content were analyzed.The coefficient correlation of the exact power and exact progression may ignore due to little.The best extract technology is the 5 min,95 % of the alcohol concentration,the ratio of solid to liquid was 30：1（mL/g）,and the extracting ratio of β-sitosterol was 0.24 %.

关 键 词：紫外检测 Β-谷甾醇 玉米须 微波提取 均匀设计 

分 类 号：TQ461[化学工程—制药化工]