木薯皮总香豆素活性物质超声波提取工艺优化  

Response Surface Methodology on Ultrasonic Extraction Technology of Total Coumarin from Cassava Peel

作　　者：陈晓明[1] 李开绵[2] 台建祥[3] 叶剑秋[2] 陆小静[2] 吕飞杰[3] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]中国热带农业科学院热带作物品种资源研究所,儋州571737 [3]中国农业科学院作物科学研究所,北京100081

出　　处：《农业机械学报》2012年第1期158-164,152,共8页Transactions of the Chinese Society for Agricultural Machinery

基　　金：现代农业产业技术体系专项经费资助项目(nycytx-17);国家公益性行业(农业)科研专项经费资助项目(nyhyzx07-013)

摘　　要：为了能充分提取和利用木薯皮香豆素活性物质,研究了超声波提取木薯皮总香豆素的工艺。通过单因素试验和Box-Behnken响应面设计优化试验确定了超声波辅助乙醇提取木薯皮中总香豆素活性物质的最优工艺条件,并比较了超声波提取与传统溶剂浸提的提取效果。试验结果表明:超声波辅助乙醇提取木薯皮中总香豆素活性物质的最优工艺条件为:乙醇体积分数95%,超声波功率550 W,提取时间90 min,提取温度60℃,液料比12 mL/g,在此工艺条件下,木薯皮提取物的总香豆素平均质量比为2.48 mg/g。影响总香豆素含量的4个因素的显著程度依次为:超声波功率、提取温度、提取时间、液料比。与溶剂浸提法(提取时间360 min,液料比16 mL/g,总香豆素2.14 mg/g)相比,超声波提取法具有提取速度快、总香豆素含量高、提取物活性好、溶剂用量少等明显优势。With the aim to take full advantage of coumarin in cassava peel,the extraction technology of total coumarin was first researched from cassava peels by ultrasonic-assist.The optimal extraction technology condition of total coumarin was determined by the single factor experiment and Box-Behnken design test.The results indicated that the optimal extraction conditions were as follows： ethanol concentration 95%,ultrasonic power 550 W,ultrasonic extraction time 90 min,and ultrasonic extraction temperature 60℃,liquid-solid ratio 12 mL/g.Under the optimal extraction conditions,the average content of total coumarin in avtive extraction was 2.48 mg/g.The effect sequence of four main factors for the content of total coumarin are as follows： ultrasonic power,extraction temperature,extraction time,liquid-solid ratio.Compared with the traditional solvent extraction,ultrasonic extraction has obvious advantages including the higher content of total coumarin,faster extraction speed,good activity extracts,less solvent and etc.

关 键 词：木薯皮 超声波提取 总香豆素 工艺优化 响应曲面法 

分 类 号：S38[农业科学—农艺学] R284.2[医药卫生—中药学]