Zhongguo youzhi (Mar 2022)

芝麻素的超声辅助提取工艺优化Optimization of ultrasound-assisted extraction of sesamin

  • 黄传阳1，魏学鼎1，高盼1,2，罗质1,2，胡传荣1,2，何东平1,2 HUANG Chuanyang1, WEI Xueding1, GAO Pan1,2, LUO Zhi1,2, HU Chuanrong1,2, HE Dongping1,2

DOI
https://doi.org/10.19902/j.cnki.zgyz.1003-7969.210422
Journal volume & issue
Vol. 47, no. 3
pp. 123 – 127

Abstract

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以黑芝麻为原料，乙醇为提取溶剂，采用超声辅助提取法提取芝麻素。通过单因素试验考察了乙醇体积分数、料液比、超声功率、提取温度及提取时间对芝麻素提取率的影响，并通过响应面法优化了芝麻素的提取工艺条件。结果表明：超声辅助提取芝麻素的最佳工艺条件为乙醇体积分数60%、料液比1∶ 15、超声功率300 W、提取温度57.0 ℃、提取时间2.3 h，在最佳工艺条件下芝麻素提取率为0.449 6%。研究结果为芝麻素的开发及利用提供了理论依据。 Sesamin was extracted from black sesame by ultrasound-assisted extraction method with ethanol as extraction solvent. The effects of ethanol volume fraction, solid-liquid ratio, ultrasonic power, extraction temperature and extraction time on the extraction rate of sesamin were studied by single factor experiment. The extraction process of sesamin was optimized by response surface methodology. The results showed that the optimal conditions were obtained as follows: ethanol volume fraction 60%, solid-liquid ratio 1∶ 15, ultrasonic power 300 W, extraction temperature 57.0 ℃ and extraction time 23 h. Under the optimal conditions, the extraction rate of sesamin was 0.449 6%. The study provided guidance for the development and utilization of sesamin.

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