响应面法优化核桃青皮中胡桃醌提取工艺  

Optimization of Extraction Process of Walnut Quinone from Walnut Green Husk by Response Surface Methodology

作　　者：李雅丽 牛志平 高伟 范石玲 宋伟光 LI Yali;NIU Zhiping;GAO Wei;FAN Shiling;SONG Weiguang(Chenguang Biotech Group Co.,Ltd.,Handan 057250;Hebei Provincial Key Laboratory of Comprehensive Utilization of Plant Resources,Handan 057250)

机构地区：[1]晨光生物科技集团股份有限公司,邯郸057250 [2]河北省植物资源综合利用重点实验室,邯郸057250

出　　处：《食品工业》2024年第7期1-5,共5页The Food Industry

基　　金：国家重点研发计划:特色干果产业关键技术研究与应用示范(2022YFD16004)。

摘　　要：研究不同产地核桃青皮中胡桃醌含量,开发胡桃醌提取工艺。通过测定不同产地核桃青皮中胡桃醌含量,确定邯郸东部地区核桃品种的青皮中胡桃醌含量最高;以提取溶剂、提取方式、干燥方式为研究手段,确定核桃青皮中胡桃醌粗提工艺,即新鲜核桃青皮经冷冻干燥后,在40℃水浴加热条件下以乙酸乙酯进行提取;采用响应面分析法设计试验优化胡桃醌提取工艺参数条件,采用高效液相法检测其中胡桃醌含量,结果表明核桃青皮中胡桃醌提取最佳工艺参数为提取温度36℃、提取时间30 min、料液比1︰11 (g/mL),在此条件下胡桃醌含量为1.8%,提取率为59.45%。该粗提物再次经乙酸乙酯纯化后,含量可提升至8.35%,且纯化后的产品放置过程中含量相对稳定。To study the content of walnut quinone in walnut green husk from different areas and to develop the extraction process of walnut quinone,this study collected green walnuts from diferent production areas in Xinjiang and Handan regions,and screened the extraction process of effective component walnut quinone in walnut green husk from the aspects of extraction solvent,extraction method,and drying method.Response surface analysis was used to design experiments to optimize the extraction process conditions of walnut quinone,and high-performance liquid chromatography was used to detect the content of walnut quinone.The results showed that the optimal solvent for extracting walnut quinone from walnut green husk was ethyl acetate,the optimal extraction method was water bath heating extraction,and the optimal drying method was freeze-drying.The optimal extraction process parameters are extraction temperature of 36℃,extraction time of 30 minutes,and material liquid ratio of 1:11(g/mL).Under these conditions,the content of walnut quinone is 1.8%,and the extraction rate is 59.45%.After purification with ethyl acetate,the content of this crude extract can be increased to 8.35%.

关 键 词：核桃青皮 胡桃醌 提取率 响应面 稳定性 

分 类 号：TS209[轻工技术与工程—食品科学]