摘要
为获得熏干草果(SDAT)油树脂提取的最佳工艺条件,以提取溶剂、提取温度、料液比、提取时间和细度为影响因素,在单因素实验的基础上,应用Box-Benhnken方法进行三因素三水平的实验设计,以SDAT油树脂提取得率为响应值,运用响应面法(RSM)对提取条件进行进一步的优化。并采用GC-TOF-MS对SDAT油树脂成分进行检测分析。结果表明,SDAT油树脂的最佳工艺条件为:提取温度75℃,料液比1:20(g/mL),提取时间7 h。回归方程预测SDAT油树脂得率理论值可达9.57%,3次验证实验的平均得率为9.48%,预测值与实际结果接近。采用GC-TOF-MS对SDAT油树脂成分进行检测分析,鉴定出化合物成分有58种,分别是醇类(31.59%)、醛类(21.13%)、烯类(1.23%)、酮类(1.56%)、酯类(2.38%)、酚类(0.79%),主要化合物有1,8桉叶醇(9.28%)、α-萜品醇(3.55%)、香叶醇(8.4%)、反式柠檬醛(5.78%)、2-甲基-3-苯基丙醛(6.33%)等。通过SDAT油树脂最佳工艺的确定,检测出的成分主要集中在醇类和醛类,这为后期草果油树脂的营养成分以及生物活性提供理论依据。
In order to obtain the best extraction process of smoked Amomum tsaoko(SDAT) oleoresin, the extraction solvent, extraction temperature, solid-liquid ratio, extraction time and particle size were regarded as the influence factors.On the basis of single factor experiment, the eexperimental design of three factors and three levels was used by BoxBenhnken central composite method, according to the extraction rate of SDAT oleoresin as the response value, and the extraction conditions were further optimized by response surface methodology(RSM). The results showed that the optimum process conditions of SDAT oleoresin was as follows: Anhydrous methanol as solvent, extraction temperature was 75 ℃,solid-liquidratio was 1:20(g/mL), extraction time was 7 h and particle size was 80 mesh. The regression equation predicted that the theoretical extraction rate of SDAT could reach 9.57%, the average extraction rate of the three validation experiments was 9.48%, and the predicted value was close to the actual result. And 58 compounds were identified by GCTOF-MS, including alcohols(31.59%), aldehydes(21.13%), alkenes(1.23%), ketones(1.56%), esters(2.38%) and phenols(0.79%), 1,8-eucalyptol(9.28%), α-terpineol(3.55%), gera-niol(8.4%), trans citral(5.78%), 2-methyl-3-phenylpropanal(6.33%), etc. Through the determination of the best process of SDAT oleoresin, the detected components are mainly concentrated in alcohols and aldehydes, which provides a theoretical basis for the nutritional components and biological activity of grass fruit oleoresin in the later stage.
作者
林毅
黄梅
吴桂苹
徐飞
和俊才
友胜军
高鹏慧
刘霖娜
侯梅芳
谷风林
LIN Yi;HUANG Mei;WU Guiping;XU Fei;HE Juncai;YOU Shengjun;GAO Penghui;LIU Linna;HOU Meifang;GU Fenglin(School of Ecological Technology and Engineering,Shanghai Institute of Technology,Shanghai 201418,China;Spice and Beverage Research Institute,Chinese Academy of Tropical Agriculture Science,Wanning 571533,China;Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province,Wanning 571533,China;School of Food and Wine,Ningxia University,Yinchuan 750021,China;Nujiang Green Spice Industry Research Institute,Nujiang 673200,China;Nujiang Prefecture Rural Science and Technology Productivity Promotion Center,Nujiang 673200,China)
出处
《食品工业科技》
CAS
北大核心
2022年第1期163-171,共9页
Science and Technology of Food Industry
基金
云南省怒江州产业扶贫科技示范项目(2020CY007)
中国热带农业科学院基本科研业务费专项项目(1630142020017)
云南省科协谷风林专家工作站项目。
