摘要
采用常压微波法对天然紫胶树脂皂化,后经盐析、结晶等一系列操作,制备紫胶桐酸。单因素试验考察微波功率、碱液质量分数及微波时间3个主要因素对紫胶桐酸得率的影响,并以紫胶桐酸得率为响应值,采用响应曲面法对皂化工艺进行优化试验。结果表明,在微波功率200W、碱液质量分数25.8%、微波时间31min条件下,紫胶桐酸得率最大,达到21.90%。由红外光谱、X射线衍射、差示扫描量热、扫描电镜等表征可知,微波皂化法制备的紫胶桐酸结晶均匀、杂质较少。微波皂化法制备紫胶桐酸简单易行,能有效缩短制备时间,且得率较高。
In order to prepare aleuritic acid, lac resin was saponified under microwave assistance, followed by salting out and crystallization. The effects of three major process conditions including microwave power, NaOH concentration and microwave treatment time on aleuritic acid yield were explored by one-factor-at-a-time experiments. Further, the three conditions were optimized by response surface methodology. The optimal saponification conditions were microwave treatment power of 200 W, NaOH concentration of 25.8% and microwave treatment time of 31 rain. Under the optimal saponification conditions, the highest yield of aleuritic acid was achieved to be 21.90%. The aleudtic acid obtained was characterized by infrared spectroscopy, X-ray diffraction, differential scanning calorimetry and scanning electron microscope （SEM） as even crystals with high purity. In summary, microwave-assisted saponification can provide a simple, time-saving and high-yield method for the preparation of aleuritic acid.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第14期79-84,共6页
Food Science
基金
国家林业局"948"项目(2008-4-78)
科技部农业科技成果转化资金项目(2010GB24320619)
国家林业科技成果推广项目([2010]11)
关键词
微波
皂化
紫胶桐酸
响应曲面法
microwave
saponification
aleuritic acid
response surface methodology
