从芝麻饼中提取木酚素工艺的响应面优化研究

Study on the optimization of extracting lignan from sesame cake by response surface analysis

以压榨芝麻油后的芝麻饼为原料,先用水洗涤脱去糖和蛋白质,再用乙醇作为溶剂提取木酚素。利用响应面法优化了提取木酚素的工艺条件,最佳条件为:乙醇浓度为83%,温度为57℃,液料比为8.5∶1(v/w),时间为6 h。在此最佳条件下,木酚素的得率是0.0329%。

The sesame cake from which the sesame oil had been squeezed out was used to extract lignan. At first it was washed to remove sugar and protein, then was mixed with ethanol to extract lignan. The extracting - process of lignan was optimized by response surface methodology. The optimal parameters were： the volume fraction of ethanol 83 %, the temperature 57℃, the liquid - solid ratio 8.5：1 （v/w）, time 6h. Under the optimal conditions, the yield of lignan was 0. 0329 %.