响应面法优化山葵异硫氰酸酯制备工艺研究

Optimization of microware-assisted extraction of isothiocyanates from Wasabi japonica by response surface methodology

以成熟山葵根为原料,二氯甲烷为提取溶剂,采用微波辅助制备山葵异硫氰酸酯。在单因素的基础上,采用Plackett-Burman(PB)试验设计筛选出微波处理温度、微波处理时间、浸提时间和微波功率为显著影响因素。采用响应面分析法进行工艺优化,得到微波辅助提取山葵异硫氰酸酯的最佳工艺条件为微波温度55℃,微波时间3 min,浸提时间1.5 h,微波功率700 W。在此条件下,异硫氰酸酯预测得率为0.218%,实测值为0.215%,高于传统水蒸气法、同时蒸馏萃取法。这表明PB实验设计结合响应面分析法可很好地优化微波辅助山葵中异硫氰酸酯提取工艺。

The isothiocyanates were extracted from Wasabi japonica by the method of microwave-assisted extraction using Wasabi root as the raw material and dichloromethane as solvent. Base on the singlefactor experiments, microwave temperature, Effect of microwave procession time, the hours processed by solvent and microwave power were picked as the significant factors through Plackett-Burman（PB） experiment. Optimizing the craft by using the response surface methodology（RSM） and it showed that the optimal extraction conditions of isothiocyanates by microwave-assisted method were microwave temperature of 55 ℃, microwave extraction time of 3 min, solvent processed hours of 1.5 h and microwave power of 700 W. It predicted that isothiocyanates was 0.218% and 0.215% in fact experiments, which is higher to traditional methods and simultaneous distillation and solvent extraction. It showed PB and RSM was perfect way to optimize the extraction yield of isothiocyanates from Wasabi japonica.