麻疯树籽仁粕多酚提取工艺优化研究

Optimization of the Extraction Process of Polyphenols from Jatropha curcas Kernel Meal

从麻疯树籽仁粕中提取多酚,以提取的多酚含量为指标,结合正交实验分析了丙酮浓度、温度、料液比、时间4个因素对多酚提取率的影响;采用正交实验,探讨麻疯树籽仁粕多酚提取优化工艺。结果表明:从麻疯树籽仁粕中提取多酚的工艺优化组合为温度65℃、时间110 min、70%丙酮、料液比1:10,在此工艺条件下,提取的多酚含量为2.078 mg/g。影响麻疯树籽仁粕多酚提取的因素主次顺序为料液比>丙酮浓度>时间>温度,料液比、丙酮浓度、时间、温度4个因素对麻疯树籽仁粕多酚含量的影响差异极显著。

Polyphenols were extracted from the seeds of Jatropha curcas,and the content of polyphenols was used as an index.The effects of acetone concentration,temperature,solid-liquid ratio and time on the extraction rate of polyphenols were analyzed by orthogonal experiment.The orthogonal experiment was used to explore the optimization process of extracting polyphenols from the seeds of J.curcas.Results show that the most suitable condition for the extraction of polyphenols is at acetone concentration 70%,extraction time 110 min.Under the optimum conditions,the polyphenols yield is 2.078 mg/g.The results of orthogonal experiment,the sequence in accordance with the merits of the extraction effect are ratio of solid-liquid >acetone concentration >extraction time >extraction temperature.The effects of liquid ratio,acetone concentration,time and temperature on the extraction of J.curcas kernel polyphenol are significantly different.