芥菜籽中异硫氰酸酯提取工艺的优化.pdfVIP

湖南农业大学学报(自然科学版) 2017, 43(2):226–228. DOI:10.13331/ki.jhau.2017.02.021 Journal of Hunan Agricultural University (Natural Sciences) 投稿网址： 芥菜籽中异硫氰酸酯提取工艺的优化 郭时印，彭宇佳，张家诚 ( 湖南农业大学食品科学技术学院，湖南 长沙 410128) 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%。 关 键 词：芥菜籽；异硫氰酸酯；超声提取；响应面分析 中图分类号：S637.401 文献标志码：A 文章编号：1007− 1032(2017)02−0226−03 Optimization of isothiocyanate extraction from mustard seed GUO Shiyin, PENG Yujia, ZHANG Jiacheng (College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China) 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. Keywords: mustard seed; isothiocyanate; ultrasonic extraction; response surface analysis 芥菜籽是十字花科芸苔属植物芥菜的种子，味 1 材料与方法 微苦，辛辣芳香，是芥末的主要成分。芥菜籽中的 辛辣物质主要是由多种异硫氰酸酯构成[1]。异硫氰 1.1