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Position: Home > Articles > Optimization of Glucosinolates Extraction Process from Radish Seeds by Orthogonal Rotation Design FOOD SCIENCE 2008,29 (12) 264-269

正交旋转设计优化萝卜籽硫甙提取工艺

作  者:
李洁;谭正林;王清章;张金秋;陈星;谢笔钧
单  位:
华中农业大学食品科技学院
关键词:
萝卜籽;硫甙;提取;正交旋转设计
摘  要:
本研究在单因素试验的基础上,选定浸提温度、水料比、提取时间三个因素进行正交旋转组合试验,对萝卜籽中硫甙提取工艺进行了研究,建立了硫甙得率的二次回归方程。此模型拟合性好,通过响应面分析以及模拟寻优得到了优化组合条件。结果表明,温度对硫甙得率有显著的影响,水料比和浸提时间对硫甙得率有影响但不显著。当提取温度4.3~16.5℃,浸提时间20~57min,水料比9.4~14.2ml/g时,硫甙提取液浓度可达到0.9mg/ml以上。
译  名:
Optimization of Glucosinolates Extraction Process from Radish Seeds by Orthogonal Rotation Design
作  者:
LI Jie,TAN Zheng-lin,WANG Qing-zhang,ZHANG Jin-qiu,CHEN Xing,XIE Bi-jun(College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China)
关键词:
radish seeds;glucosinolates;extraction;orthogonal rotation design
摘  要:
On the foundation of the single-factor tests,the quadratic orthogonal rotation design test was carried out with three factors including extraction temperature,water-material ratio,extraction time to study glucosinolates extraction from radish seeds. A quadratic regress equation on glucosinolates yield was established,and the theoretical model was fitted well. Through response surface analysis and simulation analysis,the optimum combination conditions were obtained. Results indicated that extraction temperature has a remarkable influence on glucosinolates extraction rate,but water-material ratio and extraction time have no remarkable influence. When the extraction temperature ranges from 4.3 ℃ to 16.5 ℃,the extraction time ranges from 20 min to 57 min,and the solid-liquid ratio ranges from 9.4 to14.2 ml/g,the concentraion of glucosinolates in radish sead extract is above 0.9 mg/ml.

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