摘要
选用美藤果油为原料,采用β-环糊精包合法对其富含的α-亚麻酸进行提取纯化,并辅以超声波技术提升包合作用的效果。在单因素试验结果的基础上,利用Box-Behnken模型进行试验设计,以包合温度、超声波时间和β-环糊精-(混合脂肪酸+无水乙醇)质量比为考察因素,α-亚麻酸含量为指标,通过对数据的响应面处理分析及实验验证,得出了美藤果油中α-亚麻酸提取的最佳工艺条件为包合温度60℃、超声波时间73 min、β-环糊精-(混合脂肪酸+无水乙醇)质量比7.4∶1,此条件下得到的α-亚麻酸含量为59.16%。实验对α-亚麻酸生产新的来源途径进行了探索,通过优化条件为实际生产提供了理论依据。
α-Linolenic acid was extracted and purified from sacha inchi oil by β-cyclodextrin inclusion complexation under ultrasonic condition where the efficiency of inclusion complexation could be enhanced.The effect of temperature,ultrasonication time and ratio of β-cyclodextrin to a 2:1(m/m) mixture of mixed fatty acids prepared from sacha inchi oil and absolute ethanol on the α-linolenic acid content(i.e.,purity) of purified product was examined by the one-factor-ata-time method.Subsequently,the operating parameters were optimized using response surface methodology(RSM) with Box-Behnken design and experimentally validated.The highest purity of α-linolenic acid of 59.16% was observed when β-cyclodextrin and the mixture of mixed fatty acids and absolute ethanol were mixed together at a mass ratio of 7.4:1 and then ultrasonicated for 73 min at 60 ℃.In this experiment,a new method for the extraction of α-linolenic acid has been established and our approach can provide useful evidence to optimize the extraction of other fatty acids from sacha inchi oil.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2016年第24期68-73,共6页
Food Science
基金
大学生科技创新基金项目(2015112705)
关键词
美藤果油
超声波辅助
Α-亚麻酸
Β-环糊精包合
响应面分析
sacha inchi oil
ultrasonic assisted
α-linolenic acid
β-cyclodextrin
response surface methodology