响应面试验优化超声辅助β-环糊精包合纯化美藤果油α-亚麻酸工艺  

Optimization of Ultrasonic-Assisted β-Cyclodextrin Inclusion Complexation for Purifying α-Linolenic Acid from Sacha Inchi Oil

作　　者：孙亚军[1] 王亮[1] 颜秋敏 雷彬[1] 胡中平 叶国国 罗玲[3] 屈廷启[1] 

机构地区：[1]湖北工业大学工程技术学院,湖北武汉430068 [2]工业发酵湖北省协同创新中心,湖北武汉430068 [3]中国农业科学院油料作物研究所,湖北武汉430062

出　　处：《食品科学》2016年第24期68-73,共6页Food Science

基　　金：大学生科技创新基金项目(2015112705)

摘　　要：选用美藤果油为原料,采用β-环糊精包合法对其富含的α-亚麻酸进行提取纯化,并辅以超声波技术提升包合作用的效果。在单因素试验结果的基础上,利用Box-Behnken模型进行试验设计,以包合温度、超声波时间和β-环糊精-(混合脂肪酸+无水乙醇)质量比为考察因素,α-亚麻酸含量为指标,通过对数据的响应面处理分析及实验验证,得出了美藤果油中α-亚麻酸提取的最佳工艺条件为包合温度60℃、超声波时间73 min、β-环糊精-(混合脂肪酸+无水乙醇)质量比7.4∶1,此条件下得到的α-亚麻酸含量为59.16%。实验对α-亚麻酸生产新的来源途径进行了探索,通过优化条件为实际生产提供了理论依据。α-Linolenic acid was extracted and purified from sacha inchi oil by β-cyclodextrin inclusion complexation under ultrasonic condition where the efficiency of inclusion complexation could be enhanced.The effect of temperature,ultrasonication time and ratio of β-cyclodextrin to a 2：1（m/m） mixture of mixed fatty acids prepared from sacha inchi oil and absolute ethanol on the α-linolenic acid content（i.e.,purity） of purified product was examined by the one-factor-ata-time method.Subsequently,the operating parameters were optimized using response surface methodology（RSM） with Box-Behnken design and experimentally validated.The highest purity of α-linolenic acid of 59.16% was observed when β-cyclodextrin and the mixture of mixed fatty acids and absolute ethanol were mixed together at a mass ratio of 7.4：1 and then ultrasonicated for 73 min at 60 ℃.In this experiment,a new method for the extraction of α-linolenic acid has been established and our approach can provide useful evidence to optimize the extraction of other fatty acids from sacha inchi oil.

关 键 词：美藤果油 超声波辅助 Α-亚麻酸 Β-环糊精包合 响应面分析 

分 类 号：TS225.6[轻工技术与工程—粮食、油脂及植物蛋白工程]