超声波辅助醇提法脱除脱脂葵花籽粕绿原酸工艺研究  

The Study on Ultrasound-assisted Ethanol Extraction Removing Chlorogenic Acid from Skim Sunflower Meal

作　　者：罗丰收 杨海燕[1] 绪建荣 董聪[1] 朱正兰[1] 孔令明[1] 

机构地区：[1]新疆农业大学食品科学与药学学院,乌鲁木齐830052 [2]吉木萨尔县生产力促进中心(有限公司),吉木萨尔831700

出　　处：《食品工业》2014年第9期23-27,共5页The Food Industry

基　　金：自治区科技支疆项目;葵花籽粕功能多肽高效制备技术与产品开发(2013911070)

摘　　要：为脱除新疆地区榨油后葵花籽粕中的绿原酸,采用超声波辅助醇提法脱除葵花籽粕中的绿原酸,并在单因素基础上,选取料液比、乙醇体积分数、超声时间、超声功率为影响因素,以绿原酸得率为指标,采用Box-Behnken中心组合设计响应曲面法优化出最佳绿原酸脱除工艺。结果表明,超声波辅助醇提法脱除葵花籽粕绿原酸的最佳工艺为:料液比1∶15(g/mL)、乙醇体积分数60%、超声时间30 min、超声功率150 W,在此条件下,绿原酸的得率可达到2.338 2%,脱除率为95.04%。The ultrasonic assisted ethanol extraction was used to remove the chlorogenic acid from skim sunflower meal of Xinjiang. By single factor test, the ratio of material to liquid, ethanol concentration, ultrasonic time, ultrasonic power were choosed as influencing factors, and determind the best process of chlorogenic acid by Box-Behnken central composite design and response surface method. The results showed that, optimum removing condition included that： the ratio of material to liquid was 1 ： 15 （g/mL）, ethanol concentration was 60%, ultrasonictime was 30 min, ultrasonic power was 150 W, and under this condition, the yield ofchlorogenic acid was 2.338 2%, removal rate was 95.04%.

关 键 词：葵花籽粕绿原酸 超声波辅助醇提法 响应面法 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程]