超声波辅助羟丙基-β-环糊精包埋椒目α-亚麻酸工艺优化  

Optimization of Ultrasonic-Assisted Hydroxypropyl-β-Cyclodextrin Embedding of α-Linolenic Acid from Zanthoxylum bungeanum Maxim Seeds

作　　者：张玉静[1] 殷钟意[2] 郑旭煦[1,2] 朱建生[1] 

机构地区：[1]重庆工商大学环境与生物工程学院,重庆400067 [2]重庆工商大学药物化学与化学生物学研究中心,重庆400067

出　　处：《食品科学》2012年第14期69-72,共4页Food Science

摘　　要：为优化超声波辅助羟丙基-β-环糊精(HP-β-CD)包埋椒目α-亚麻酸工艺,考察超声功率、超声时间、无水乙醇+混合脂肪酸:HP-β-CD质量比对包合率的影响。结果表明,最优工艺条件为超声功率300W、超声时间20min、无水乙醇+混合脂肪酸:HP-β-CD质量比1:8,此条件下包合率达90.26%,可实现α-亚麻酸的安全无毒分离。In order to optimize the ultrasonic-assisted hydroxypropyl-β-cyclodexVin （HP-β-CD） embedding of α -linolenic acid from Zanthoxylum bungeanum Maxim seeds, the effects of ultrasonic power, ultrasonic treatment time and mass ratio between absolute ethanol plus mixed FFAs and HP-β-CD on embedding efficiency were explored. The results indicated that the optimal embedding conditions were ultrasonic power of 300 W, ultrasonic treatment time of 20 min and （ethanol ＋ FFAs）-to-HP-β-CD mass ratio of 1：8. Under these conditions, the embedding rate of a-linolenic acid reached up to 90.25%, which allowed the safe and non-toxic separation of α-linolenic acid.

关 键 词：羟丙基-β-环糊精:椒目 Α-亚麻酸 超声波 高效液相色谱 

分 类 号：S565.9[农业科学—作物学]