超声波法辅助提取花生中辅酶Q_(10)的工艺优化  

Optimization of Ultrasonic-Assisted Extraction Process for CoQ_(10) from Peanuts

作　　者：陶志杰[1] 曹迪[1] 王改玲[1] 孙兰萍[2] 钱时权[1] 邵杰[1] 王睿 

机构地区：[1]蚌埠学院生物与食品工程系,安徽蚌埠233030 [2]蚌埠学院应用化学与环境工程系,安徽蚌埠233030 [3]成都市青白江区农村发展局,四川成都610300

出　　处：《食品科学》2012年第18期53-56,共4页Food Science

基　　金：蚌埠学院院级科研项目(2010ZR17)

摘　　要：以花生为原料,利用超声波细胞破碎法正交试验设计优化提取其中的辅酶Q10。结果表明,超声功率为影响提取效果的极显著因素,其次是超声总时间和单次提取/间歇时间,水添加量影响最小。20g干燥后的粉碎花生中辅酶Q10最佳提取工艺条件为超声总时间45min、超声功率300W、单次工作/间歇时间7.5s/5.0s、水添加量400mL,在该工艺条件下辅酶Q10的最大提取量为461μg/g。This study was undertaken to optimize the ultrasonic-assisted extraction of CoQ10 from peanuts using orthogonal array design. Ultrasonic power was identified as the most important factor affecting extraction efficiency, followed by total ultrasonic treatment time and single working time/intermittent time; and water amount had the smallest effect on extraction efficiency. The optimal process conditions for extracting CoQ10 from 20 g of dried peanuts were determined as total ultrasonic treatment time of 45 min, ultrasonic power of 300 W, working/intermittent time of 7.5 s/5.0 s and water amount of 400 mL. The extraction yield of coenzyme Q10 reached up to 461 μt g/g under these conditions.

关 键 词：花生 辅酶Q1 0 超声提取 正交试验 

分 类 号：Q814.1[生物学—生物工程]