| 芥菜籽中异硫氰酸酯提取工艺的优化 |
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| 引用本文： | 郭时印,彭宇佳,张家诚.芥菜籽中异硫氰酸酯提取工艺的优化[J].湖南农业大学学报(自然科学版),2017,43(2). |
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| 作者姓名： | 郭时印 彭宇佳 张家诚 |
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| 作者单位： | 湖南农业大学食品科学技术学院,湖南长沙,410128 |
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| 基金项目： | 湖南农业大学大学生科技创新基金 |
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| 摘 要： | 以芥菜籽为试材,异硫氰酸酯提取率为考察指标,采用超声提取法,分别设超声温度(40、50、60、70、80℃),超声时间(20、30、40、50、60 min)和乙醇体积分数(65%、75%、85%、95%、100%)3个单因素试验,再在单因素试验的基础上进行响应面试验,优化芥菜籽中异硫氰酸酯的提取工艺。结果表明:乙醇体积分数为70%,超声温度为50℃、超声时间为40 min时,芥菜籽中异硫氰酸酯提取率较高,为2.199%。
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| 关 键 词： | 芥菜籽 异硫氰酸酯 超声提取 响应面分析 |
Optimization of isothiocyanate extraction from mustard seed |
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| GUO Shiyin,PENG Yujia,ZHANG Jiacheng.Optimization of isothiocyanate extraction from mustard seed[J].Journal of Hunan Agricultural University,2017,43(2). |
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| Authors: | GUO Shiyin PENG Yujia ZHANG Jiacheng |
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| Abstract: | The mustard seeds were used as material and extraction rate of isothiocyanate was taken as the reference index. Three single factor experiments, ultrasonic temperature(40, 50, 60, 70, 80℃), ultrasonic time(20, 30, 40, 50, 60 min) and ethanol volume fraction(65%, 75%, 85%, 95%, 100%) , were designed to extract the effective components of mustard seed. And then the response surface analysis was carried out on the basis of single factor tests to explore the best extraction process of effective components of mustard seed. The results showed that the extraction rate of isothiocyanate was highest (2.199%) while 70% volume fraction of ethanol was used as extraction solvent in ultrasonic extraction, with 50℃ultrasonic temperature and 40 min ultrasonic time. |
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| Keywords: | mustard seed isothiocyanate ultrasonic extraction response surface analysis |
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