芝麻中芝麻素酚三糖苷超声波辅助提取工艺研究

Ultrasound-assisted extraction of sesaminol triglucoside from sesame

为将芝麻中芝麻素酚三糖苷提取完全,进行准确定量分析,以芝麻为原料,乙醇为提取溶剂,乙醇体积分数、料液比、超声波温度和超声波时间为因素进行单因素试验,在此基础上,设计正交试验,确立超声波辅助提取芝麻中芝麻素酚三糖苷的最佳工艺条件,作为测定芝麻素酚三糖苷含量的预处理方法。结果表明,超声波辅助提取芝麻素酚三糖苷的最佳工艺条件为:乙醇体积分数70%,料液比1∶40,超声波温度40℃,超声波时间20 min。在最佳条件下,芝麻素酚三糖苷的得率为3.39 mg/g。该预处理方法解决了传统方法步骤烦琐、耗时长的问题。

Sesaminol triglucoside was extracted from sesame with ethanol as solvent so as to fully extract sesaminol triglucoside from sesame and quantitatively analyze it. The effects of volume fraction of ethanol,solid- liquid ratio,ultrasonic temperature and ultrasonic time were studied by single factor experiment. The ultrasound- assited extraction conditions of sesaminol triglucoside were optimized by orthogonal experiment,which could be used as a pretreatment method for the quantitative determination of sesaminol triglucoside. The results showed that the optimal ultrasound- assisted extraction conditions of sesaminol triglucoside were obtained as follows： volume fraction of ethanol 70%,solid- liquid ratio 1∶ 40,ultrasonic temperature 40 ℃ and ultrasonic time 20 min. The yield of sesaminol triglucoside was 3. 39 mg/g under these conditions. The pretreatment method effectively solved the problems of complicated steps and long time consumption existed in conventional pretreatment methods.