辣木籽中酚酸化合物的提取工艺

Optimization of Extraction Technology of Phenolic Compounds in Moringaoleifrea Seed

为优化辣木籽中酚酸化合物的提取工艺条件,以甲醇为提取溶剂,辣木籽中没食子酸和鞣花酸的提取量为响应值,在单因素基础上,利用中心组合设计(CCD)响应面法,研究各因素及其交互作用对酚酸化合物提取量的影响,并优化提取工艺。研究表明,辣木籽中没食子酸和鞣花酸的最佳提取工艺条件为:提取时间76 min、提取温度65℃、液料比1︰33 (g/mL),在此条件下进行提取,没食子酸的最大提取量为0.104 9 mg/g、鞣花酸的提取量为0.131 7mg/g,与响应面(RSM)模型预测值接近,为辣木籽中没食子酸和鞣花酸的提取提供工艺指导。

In order to optimize the extraction process condition of the gallic acid and ellagic acid in the Moringaoleifrea seed,the influence of different factor and their interactions were studied by using single factor experiment and central composite response surface method with methanol as extraction solvent and the extraction of gallic acid and ellagic acid quantity as the response value.The results showed that the optimum process condition of extracting phenolic compounds in the Moringaoleifrea seed was as follows:extracting time 76 min,extraction temperature 65℃and the ratio of material to solvent 1︰33(g/mL).In this condition,the extraction amount of gallic acid and ellagic acid was 0.104 9 mg/g and 0.131 7 mg/g,respectively,which was not significant difference compared to the response surface method(RSM)model predicted.The technical guidance for the extraction of gallic acid and ellagic acid in the Moringaoleifrea seed was provided.