星点设计-效应面法优化枳雀内果皮柠檬苦素提取工艺
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摘要
采用表面活性剂异丙苯磺酸钠做水溶助剂替代有机溶剂,提取枳雀内果皮中的柠檬苦素,通过单因素实验考察水溶助剂浓度、水溶助剂用量、浸泡时间3个因素对枳雀内果皮柠檬苦素得率的影响,并采用星点设计-效应面法优化柠檬苦素提取工艺。结果表明:水溶助剂异丙苯磺酸钠用量、浓度、浸提时间的二次项对柠檬苦素得率影响极显著(p<0.0001),最佳工艺参数为异丙苯磺酸钠溶液用量27.7 m L/g,异丙苯磺酸钠溶液浓度2.3 mol/L,浸提时间7.0 h时,从枳雀内果皮提取到4.32 mg/g柠檬苦素,与响应面理论值4.37 mg/g接近,表明采用星点设计-效应面法优化枳雀内果皮柠檬苦素提取工艺的方法可行。
The surfactant sodium cumenesulfonate was used as the hydrotropic agent in place of organic solvent; the limonin in the endocarp of Zhi Que was extracted; three factors as the hydrotropic agent concentration,the hydrotropic agent dosage and the soak time were evaluated for the impact on the yield of the limonin in the endocarp of Zhi Que via single factor experiment;central composite design-response surface method was used to optimize the extraction process of limonin. The results showed that: the quadratic terms of the dosage,concentration and soak time of the hydrotropic agent sodium cumenesulfonate had significant effect on the yield of the limonin( p < 0.0001).When the optimum technology parameter was as follows: The dosage of sodium cumenesulfonate solution 27.7 m L/g,the concentration of sodium cumenesulfonate solution 2.3 mol/L,and the soak time 7.0 h,the limonin extracted from the endocarp of Zhi Que( 4.32 mg/g) was close to the theoretical value on response surface 4.37 mg/g,indicating that the usage of central composite design-response surface method was feasible to optimize the extraction process of limonin.
The surfactant sodium cumenesulfonate was used as the hydrotropic agent in place of organic solvent; the limonin in the endocarp of Zhi Que was extracted; three factors as the hydrotropic agent concentration,the hydrotropic agent dosage and the soak time were evaluated for the impact on the yield of the limonin in the endocarp of Zhi Que via single factor experiment;central composite design-response surface method was used to optimize the extraction process of limonin. The results showed that: the quadratic terms of the dosage,concentration and soak time of the hydrotropic agent sodium cumenesulfonate had significant effect on the yield of the limonin( p < 0.0001).When the optimum technology parameter was as follows: The dosage of sodium cumenesulfonate solution 27.7 m L/g,the concentration of sodium cumenesulfonate solution 2.3 mol/L,and the soak time 7.0 h,the limonin extracted from the endocarp of Zhi Que( 4.32 mg/g) was close to the theoretical value on response surface 4.37 mg/g,indicating that the usage of central composite design-response surface method was feasible to optimize the extraction process of limonin.
引文
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[21]陈立江,王永杰,刘宇,等.星点设计-效应面法优选南瓜多糖提取工艺[J].食品科学,2013,34(8):107-112.
[22]孙崇德,陈昆松,陈青俊,等.柑桔果实中天然柠檬苦素和诺米林的提取、鉴别与检测[J].中国食品学报,2004(1):9-14.
[2]谭志友.《中国果树志·柑橘卷》正式出版发行[J].中国南方果树,2010,39(3):11.
[3]朱春华,李菊湘,周先艳,等.柑橘果实中柠檬苦素及类似物功能活性研究进展[J].保鲜与加工,2015,15(6):78-82.
[4]王菁,郑俊霞,蒲彪.响应面法优化柑橘皮柠檬苦素提取工艺[J].食品研究与开发,2011,32(2):34-38.
[5]孟鹏.金柑柠檬苦素类化合物的提取纯化、结构鉴定及生物活性研究[D].福州:福建农林大学,2013.
[6]蒋俊平,袁芳,吴宾,等.柠檬苦素类似物的研究进展综述[J].中国酿造,2012,31(7):10-14.
[7]李彪,施蕊,熊智,等.柚皮柠檬苦素的提取及其杀虫活性研究[J].中国农学通报,2012,28(1):284-288.
[8]刘亮,戚向阳,董绪燕.枳实提取物清除·OH能力及抑菌活性初探[J].食品科学,2009,30(3):123-126.
[9]温靖,施英,徐玉娟,等.柑桔果实中柠檬苦素抗炎镇痛作用的研究[J].食品科学,2007,(11):515-518.
[10]罗水忠,潘利华,何建军,等.柑橘籽中柠檬苦素的提取与抑菌性研究[J].农产品加工·学刊,2006(10):105-107.
[11]Poulose SM,Harris ED.Citrus limonoids induce apoptosis in human neuroblastoma cells and have radical scavenging activity[J].Nutrition,2005,135:870-877.
[12]张声源,邹浩元,杨宇辉,等.响应面法优化金柚核中类柠檬苦素的提取工艺[J].食品研究与开发,2017,38(9):65-69.
[13]吴笑臣,王科军,钟金莲,等.响应面法优化脐橙渣中类柠檬苦素的提取工艺[J].食品科学,2012,33(16):35-39.
[14]唐韵熙,邓放明.椪柑核中柠檬苦素类似物提取条件优化[J].食品与机械,2013,29(6):162-165.
[15]汪建红,廖立敏,王碧,等.超声波辅助双水相提取柠檬皮中的柠檬苦素[J].天然产物研究与开发,2015,27(6):1081-1085.
[16]罗星.表面活性剂-超声法提取黄姜中薯蓣皂苷元的研究[D].衡阳:南华大学,2011.
[17]刘君.柑桔种子中类柠檬苦素提取纯化工艺研究[D].重庆:西南大学,2008.
[18]曾宪彪,韦宝伟,韦桂宁.应用水溶助长剂从酸藤果中提取摁贝素[J].实用药物与临床,2014,17(11):1439-1441.
[19]刘君.几种典型双子表面活性剂水溶液物化行为的NMR研究[D].武汉:中国科学院武汉物理与数学研究所,2014.
[20]曾育聪,朱新贵,陈洪璋,等.陈皮柑橘籽中柠檬苦素类物质提取工艺的比较研究[J].食品工业科技,2012,33(21):265-268,272.
[21]陈立江,王永杰,刘宇,等.星点设计-效应面法优选南瓜多糖提取工艺[J].食品科学,2013,34(8):107-112.
[22]孙崇德,陈昆松,陈青俊,等.柑桔果实中天然柠檬苦素和诺米林的提取、鉴别与检测[J].中国食品学报,2004(1):9-14.