超声辅助提取薏苡仁中薏苡素的工艺优化  

Study on the Process Optimization of Coixol in Coix Seed Assisted by Ultrasound

作　　者：王耀 李福敏 王敏[1] 杨天明 孙大利 WANG Yao;LI Fumin;WANG Min;YANG Tianming;SUN Dali(School of Public Health,Guizhou Medical University,Guiyang 550025,Guizhou,China)

机构地区：[1]贵州医科大学公共卫生与健康学院,贵州贵阳550025

出　　处：《食品研究与开发》2025年第8期136-142,共7页Food Research and Development

基　　金：贵州省科技计划项目(黔科合支撑[2022]一般151);中央支持地方高校改革发展资金项目(黔教技[2023]067号)。

摘　　要：为优化薏苡仁中薏苡素的提取工艺,该文通过建立多元回归模型,对超声辅助提取法提取薏苡仁中薏苡素的工艺参数进行优化。采用高效液相色谱法(high performance liquid chromatography,HPLC)测定薏苡素含量,研究料液比、甲醇含量、超声功率、超声时间和超声温度对薏苡素含量的影响,选择料液比、甲醇含量和超声功率为影响因素,以薏苡素含量为响应值,通过Box-Behnken响应曲面试验法优化薏苡素提取工艺。结果表明,薏苡素的最佳提取工艺为料液比1∶2(g/mL)、甲醇含量83%、超声功率347 W、超声时间70 min、超声温度40℃。在此条件下测得薏苡素含量为11.88 mg/kg,与预测值12.66 mg/kg接近。超声辅助提取法可以有效提取出薏苡仁中的薏苡素,所得工艺稳定可行。To optimize the extraction process of coixol from coix seed,a multiple regression model was estab⁃lished to optimize the parameters in extraction process by using ultrasonic⁃assisted method.High performance liquid chromatography(HPLC)was used to determine the content of coixol,and the effects of material⁃liquid ratio,methanol content,ultrasonic power,ultrasonic time and ultrasonic temperature were investigated.The material⁃liquid ratio,methanol concentration,and ultrasonic power was selected as the influencing factors,and coixol content was taken as the response values to optimize the coixol extraction process by using Box⁃Behnken response surface test method.The results showed that the optimal process for extracting coixol was that solid⁃to⁃liquid ratio 1∶2(g/mL),methanol content 83%,ultrasonic power 347 W,ultrasonic time 70 min,and ultra⁃sonic temperature 40℃.The measured content of coixol under this condition was 11.88 mg/kg,which was close to the predicted value of 12.66 mg/kg.The established ultrasonic⁃assisted method can effectively extract coixol from coix seed,and the obtained process was stable and feasible,which provides theoretical and techni⁃cal support for the resource utilization of coixol.

关 键 词：薏苡仁 薏苡素 超声辅助提取 高效液相色谱 工艺优化 

分 类 号：TS201.1[轻工技术与工程—食品科学]