摘要
以芝麻为原料,研究利用超声波辅助提取芝麻素的工艺。在单因素试验的基础上,通过正交试验确定超声波辅助及有机溶剂浸提连用提取芝麻素的较佳工艺条件。试验结果表明:四个因素对芝麻素得率影响的主次顺序依次为:浸提功率>浸提时间>料液比>浸提温度。其较佳工艺条件为:提取时间35min,料液比1:13,提取温度60℃,超声波功率300W。在最佳工艺条件下芝麻素的提取得率为0.567%。
With sesame as raw material, study on the ultrasonic-assisted extraction of sesamin. Took yield of sesamin as target, adopted single factor method and orthogonal test design to determine the optimal extracting process. The result indicated that the factors affecting yield of sesamin were as follows： the ultrasonic power〉the ultrasonic treament time〉the liquid-solid ratiothe〉ultrasonic treament temperature. The yield of sesamin is about 0.567% under the optimal extracting condition, which are ultrasonic power 300 W, ltrasonic treament time 35 min, the liquid-solid ratio 1 ： 13, ultrasonic treament temperature 60 ℃.
出处
《食品工业》
北大核心
2011年第6期24-26,共3页
The Food Industry
关键词
芝麻素
超声波
提取
sesamin
ultrasound
extraction
