响应面法优化藜麦芽皂苷提取工艺研究
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摘要
采用超声波辅助提取藜麦芽皂苷,在单因素条件下研究超声温度、超声时间、料液比以及乙醇体积分数对藜麦芽皂苷含量的影响,以Box-Behnken中心组合和响应面法优化藜麦芽皂苷的提取工艺。结果表明,藜麦芽皂苷的最佳提取工艺参数为:超声温度54℃,超声时间15min,料液比1∶50,乙醇体积分数75%,在此条件下藜麦芽皂苷含量为27.40mg/g,是原料藜麦芽皂苷含量的1.6倍,藜麦种子的2.6倍。此结果为藜麦芽皂苷的提取提供了理论依据。
Saponin in germinated Chenopodium quinoa was extracted with the assistance of ultrasonic and the effects of ultrasonic temperature,time,solid-liquid ratio,and volume fraction of ethanol on the content of saponin in germinated Chenopodium quinoa were studied.The extraction process was optimized with the Box-behnken center combination and response surface method.The result indicated that the optimum technology parameters were as follows:the ultrasonic temperature was 54℃,the time was 15 min,the solid-liquid ratio was 1∶50 and the volume fraction of ethanol was 75%.In such conditions,the saponins content in quinoa malt was determined as 27.40 mg/g,which was 1.6 times the content of the raw saponin and2.6 times higher than its seeds.The result provides a theoretical basis for the extraction of saponins in germinated Chenopodium quinoa.
Saponin in germinated Chenopodium quinoa was extracted with the assistance of ultrasonic and the effects of ultrasonic temperature,time,solid-liquid ratio,and volume fraction of ethanol on the content of saponin in germinated Chenopodium quinoa were studied.The extraction process was optimized with the Box-behnken center combination and response surface method.The result indicated that the optimum technology parameters were as follows:the ultrasonic temperature was 54℃,the time was 15 min,the solid-liquid ratio was 1∶50 and the volume fraction of ethanol was 75%.In such conditions,the saponins content in quinoa malt was determined as 27.40 mg/g,which was 1.6 times the content of the raw saponin and2.6 times higher than its seeds.The result provides a theoretical basis for the extraction of saponins in germinated Chenopodium quinoa.
引文
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[2] Abugoch L E,Romero N,Tapia C A,et al.Study of some physicochemical and functional properties of quinoa(Chenopodium quinoa Willd)protein isolates[J].Journal of Agricultural and Food Chemistry,2008,56(12):4745-4750.
[3] Bhargava A,Shukla S,Ohri D.Genetic variability and interrelationship among various morphological and quality traits in quinoa(Chenopodium quinoa Willd.)[J].Field Crops Research,2007,101(1):104-116.
[4] Gonzalez J A,Konishi Y,Bruno M,et al.Interrelationships among seed yield,total protein and amino acid composition of ten quinoa(Chenopodium quinoa)cultivars from two different agroecological regions[J].Journal of the Science of Food and Agriculture,2012,92(6):1222.
[5] Nowak V,Du J,Charrondière U R.Assessment of the nutritional composition of quinoa(Chenopodium quinoa Willd.)[J].Food Chemistry,2016,193:47.
[6] Stikic R,Glamoclija D,Demin M,et al.Agronomical and nutritional evaluation of quinoa seed(Chenopodium quinoa Wild)as an ingredient in bread formulations[J].Journal of Cereal Science,2012,55:132-138.
[7] Osbourn A,Goss R J,Field R A.The saponins:polar isoprenoids with important and diverse biological activities[J].Natural Product Reports,2011,28(7):1261.
[8] Letelier M E,Rodríguez C.Surfactant and antioxidant properties of an extract from Chenopodium quinoa Willd seed coats[J].Journal of Cereal Science,2011,53(2):239-243.
[9]Woldemichael G M,Wink M.Identification and biological activities of triterpenoid saponins from Chenopodium quinoa[J].Journal of Agricultural and Food Chemistry,2001,49(5):2327.
[10] Martín R S,Ndjoko K,Hostettmann K.Novel molluscicide against Pomacea canaliculata based on quinoa(Chenopodium quinoa)saponins[J].Crop Protection,2008,27(3):310-319.
[11] Ma W W,Heinstein P F,Mclaughlin J L.Additional toxic,bitter saponins from the seeds of Chenopodium quinoa[J].Journal of Natural Products,1989,52(5):1132-1135.
[12]杜静婷.藜麦种皮皂苷的提取、纯化、抗氧化、抑菌及皂苷元成分鉴定[D].太谷:山西大学,2017.
[13]冯焕琴,徐雪风,杨宏伟,等.藜麦种子皂苷不同提取方法的比较研究[J].食品工业科技,2016,37(21):216-221+227.
[14]赵亚东,党斌,杨希娟,等.青海藜麦皂苷超声提取工艺及抗氧化活性[J].食品工业科技,2017,38(19):45-51+62.
[15]黄金,秦礼康,石庆楠,等.藜麦皂苷提取及萌芽对皂苷含量的影响[J].中国粮油学报,2017,32(11):34-39.
[16]许效群,赵文婷,苗玲香,等.藜麦麸皮总皂苷的提取纯化工艺研究[J].食品工业科技,2017,38(18):215-220.
[17]胡洁,陈树俊,庞震鹏,等.藜麦萌发过程中营养物质变化规律及藜麦芽乳制浆工艺研究[J].食品工业科技,2016,37(19):136-142.
[18] Brady K,Ho C T,Rosen R T,et al.Effects of processing on the nutraceutical profile of quinoa[J].Food Chemistry,2007,100(3):1209-1216.
[19]梁霞,周柏玲,刘森,等.响应面法优化藜麦总皂苷提取工艺研究[J].中国粮油学报,2017,32(11):40-46.
[20]杨洁,高凤祥,杨敏,等.藜麦皮总皂苷微波辅助提取工艺及其抗氧化活性研究[J].食品与机械,2017,33(12):148-153+185.
[2] Abugoch L E,Romero N,Tapia C A,et al.Study of some physicochemical and functional properties of quinoa(Chenopodium quinoa Willd)protein isolates[J].Journal of Agricultural and Food Chemistry,2008,56(12):4745-4750.
[3] Bhargava A,Shukla S,Ohri D.Genetic variability and interrelationship among various morphological and quality traits in quinoa(Chenopodium quinoa Willd.)[J].Field Crops Research,2007,101(1):104-116.
[4] Gonzalez J A,Konishi Y,Bruno M,et al.Interrelationships among seed yield,total protein and amino acid composition of ten quinoa(Chenopodium quinoa)cultivars from two different agroecological regions[J].Journal of the Science of Food and Agriculture,2012,92(6):1222.
[5] Nowak V,Du J,Charrondière U R.Assessment of the nutritional composition of quinoa(Chenopodium quinoa Willd.)[J].Food Chemistry,2016,193:47.
[6] Stikic R,Glamoclija D,Demin M,et al.Agronomical and nutritional evaluation of quinoa seed(Chenopodium quinoa Wild)as an ingredient in bread formulations[J].Journal of Cereal Science,2012,55:132-138.
[7] Osbourn A,Goss R J,Field R A.The saponins:polar isoprenoids with important and diverse biological activities[J].Natural Product Reports,2011,28(7):1261.
[8] Letelier M E,Rodríguez C.Surfactant and antioxidant properties of an extract from Chenopodium quinoa Willd seed coats[J].Journal of Cereal Science,2011,53(2):239-243.
[9]Woldemichael G M,Wink M.Identification and biological activities of triterpenoid saponins from Chenopodium quinoa[J].Journal of Agricultural and Food Chemistry,2001,49(5):2327.
[10] Martín R S,Ndjoko K,Hostettmann K.Novel molluscicide against Pomacea canaliculata based on quinoa(Chenopodium quinoa)saponins[J].Crop Protection,2008,27(3):310-319.
[11] Ma W W,Heinstein P F,Mclaughlin J L.Additional toxic,bitter saponins from the seeds of Chenopodium quinoa[J].Journal of Natural Products,1989,52(5):1132-1135.
[12]杜静婷.藜麦种皮皂苷的提取、纯化、抗氧化、抑菌及皂苷元成分鉴定[D].太谷:山西大学,2017.
[13]冯焕琴,徐雪风,杨宏伟,等.藜麦种子皂苷不同提取方法的比较研究[J].食品工业科技,2016,37(21):216-221+227.
[14]赵亚东,党斌,杨希娟,等.青海藜麦皂苷超声提取工艺及抗氧化活性[J].食品工业科技,2017,38(19):45-51+62.
[15]黄金,秦礼康,石庆楠,等.藜麦皂苷提取及萌芽对皂苷含量的影响[J].中国粮油学报,2017,32(11):34-39.
[16]许效群,赵文婷,苗玲香,等.藜麦麸皮总皂苷的提取纯化工艺研究[J].食品工业科技,2017,38(18):215-220.
[17]胡洁,陈树俊,庞震鹏,等.藜麦萌发过程中营养物质变化规律及藜麦芽乳制浆工艺研究[J].食品工业科技,2016,37(19):136-142.
[18] Brady K,Ho C T,Rosen R T,et al.Effects of processing on the nutraceutical profile of quinoa[J].Food Chemistry,2007,100(3):1209-1216.
[19]梁霞,周柏玲,刘森,等.响应面法优化藜麦总皂苷提取工艺研究[J].中国粮油学报,2017,32(11):40-46.
[20]杨洁,高凤祥,杨敏,等.藜麦皮总皂苷微波辅助提取工艺及其抗氧化活性研究[J].食品与机械,2017,33(12):148-153+185.