摘要
本论文对传统溶剂法浸提小麦胚芽中的维生素E进行了细致的研究。本实验对浸提条件进行了一系列的研究,首先选择合适的有机溶剂(无水乙醇,甲醇,正己烷),然后通过试验确定浸提溶剂、最佳的颗粒度和水分含量,最后在料液比、浸提温度、浸提时间、乙醇浓度等不同条件下,分别以其中的一个条件为变量其它条件保持不变进行实验。在单因素试验的基础上,按照四因素三水平设计正交试验,并通过实验计算得到最佳的控制条件。在最优条件下提取维生素E并通过气相色谱检测提取的维生素E的纯度。实验结果表明:乙醇浓度为95%,浸提温度为70℃,料液比为1:3,浸提时间为120分钟,此时的浸提效果是最佳的。
The thesis of the traditional solvent extraction of vitamin E in wheat germ carried out detailed research. A series of studies has been done based on the extraction conditions of this experiment. First, Choose a suitable organic solvent （ethanol, methanol, hexane） . Then pre-test to determine the optimal particle size and moisture content. The last experiment under different conditions of liquid ratio, extraction temperature, extraction time, ethanol concentration. One of the conditions of each of the other conditions remain the same for the variable experiment.After the single factor experiment, we designed edorthogonal test according to four factors and three levels experiment table ,and got the best of controlled experimental conditions through calculate the experiment result. Under the optimal conditions, got vitamin E and test vitamin E activity by High performance liquid chromatography. The experimental results show that： 95% ethanol concentration, extraction temperature 70 ℃, solid to liquid ratio of 1：3, extraction time was 120 minutes, at this time is the best extraction effect.
出处
《山东食品发酵》
2010年第3期33-38,共6页
Shandong Food Ferment
