用响应面法优化芝麻饼中木脂素的提取工艺  

OPTIMIZATION OF LIGNAN EXTRACTION TECHNOLOGY FROM SESAME CAKE BY RESPONSE SURFACE METHODOLOGY

作　　者：魏安池[1] 杨玲玲[1] 代红丽[1] 王金水[1] 汪学德[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450052

出　　处：《河南工业大学学报（自然科学版）》2011年第4期10-15,26,共7页Journal of Henan University of Technology：Natural Science Edition

基　　金：现代农业产业技术体系(芝麻)建设专项资金资助项目(nycytx-20-1-08);河南省食用植物油倍增计划专项资金资助项目;河南工业大学博士基金资助项目(2007BS021)

摘　　要：采用三波长分光光度法测定芝麻饼中木脂素的含量,在单因素试验基础上,选择乙醇体积分数、液料比、时间、温度为自变量,芝麻木脂素得率为响应值,利用Box-Benhnken中心组合试验原理和响应面分析法,研究自变量交互作用及对芝麻木脂素得率的影响,模拟得到二次多项式回归方程,并确定芝麻木脂素的最佳提取工艺为:液料比(mL/g)为8∶1、提取温度为51℃、提取时间为6 h、乙醇体积分数为89%.在此条件下,芝麻饼中芝麻木脂素得率理论值为0.296%,实际值为0.298%.We determined the content of lignans in sesame cake by three-wavelength spectrophotometry method. On the basis of single factor experiments, we selected ethanol volume fraction, liquid-to-material ratio, time and temperature as independent variables and lignans content as response value, and studied the effect of the interaction of the independent variables on the yield of lignans by Box-Benhnken center composite design and response surface methodology to obtain the quadratic polynomial regression equation. We also determined the optimum lignan extraction process： liquid-to-material ratio 8 ： 1 （mL/g）, extraction temperature 51 ℃, extraction time 6 hours and ethanol volume fraction 89%. Under the optimum conditions, the experimental yield of lignans was 0.298%, and the theoretical value was 0.296%.

关 键 词：三波长分光光度法 芝麻饼 芝麻木脂素 响应面 

分 类 号：TS201.2[轻工技术与工程—食品科学]