基于超临界流体萃取-色谱法提大豆油中天然维生素E
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- 英文论文题名：Purification of the natural vitamin E in soybean oil by supercritical fluid extraction and chromatography
- 论文作者：崔伟斌 ; 朱靖博
- 英文论文作者：Cui Weibin ; Zhu Jingbo ; School of Food Science and Technology ; Dalian Polytechnic University ; Institute of Chemistry and Applications of Plant Resources ; Dalian Polytechnic University
- 年：2016
- 作者机构：大连工业大学食品学院;大连工业大学植物资源化学与应用研究所;
- 论文关键词：超临界流体萃取 ; 超临界流体色谱 ; 大豆油 ; 天然维生素E
- 英文论文关键词：supercritical fluid extraction ; supercritical fluid chromatography ; soybean oil ; vitamin E
- 会议召开时间：2016-11-09
- 会议录名称：中国食品科学技术学会第十三届年会论文摘要集
- 英文会议录名称：Abstracts of the 13th Annual Meeting of CIFST
- 语种：中文
- 分类号：TS201.24;TS225.13
- 学会代码：ZGSP
- 会议名称：中国食品科学技术学会第十三届年会
- 会议地点：中国北京
- 主办单位：中国食品科学技术学会
- 学会名称：中国食品科学技术学会
- 页数：2
- 文件大小：107k
- 原文格式：O
- 会议级别：全国
摘要
功能性食品中含有的生理活性物质复杂多样,化学结构相近,含量低,分离纯化困难,如何提高功能性食品中生理活性物质纯度,值得深入研究。本研究利用实验室自行研究开发的超临界流体萃取-色谱设备,以大豆油为原料,探索了功能性食品的开发热点天然维生素E分离提纯工艺。结果表明:萃取温度梯度40~75℃,萃取压力16MPa,CO_2流速75mL/min,鱼油流速1mL/min,以硅胶为色谱柱填料,色谱分离温度40℃,色谱分离压力16MPa时,大豆油中的天然维生素E含量由40.45%提高至95.00%,整个分离过程回收率为98.47%。
Food contains a variety of physiological active substances,which have similar chemical structures and low content,resulting in difficulty of the separation and purification of them.It is worthy of further research on how to improve the content of these physiological active substances.The extraction and purification process of functional food Vitamin E was explored by using the supercritical fluid extraction and chromatography equipment,which was developed by our laboratory.The results showed that the extraction temperature gradient was 40~75℃,the extraction pressure was I6 MPa,the flow of CO_2 was 75mL/min,the flow rate of fish oil was ImL/min,the silica gel column was chosen for this experiment,the column temperature was 40℃,the back pressure was 16 MPa,the content of vitamin E increased from 40.45%to 95%,and the recovery rate is 98.47.
Food contains a variety of physiological active substances,which have similar chemical structures and low content,resulting in difficulty of the separation and purification of them.It is worthy of further research on how to improve the content of these physiological active substances.The extraction and purification process of functional food Vitamin E was explored by using the supercritical fluid extraction and chromatography equipment,which was developed by our laboratory.The results showed that the extraction temperature gradient was 40~75℃,the extraction pressure was I6 MPa,the flow of CO_2 was 75mL/min,the flow rate of fish oil was ImL/min,the silica gel column was chosen for this experiment,the column temperature was 40℃,the back pressure was 16 MPa,the content of vitamin E increased from 40.45%to 95%,and the recovery rate is 98.47.
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