摘要
亚麻子当中具有多种功能成分,如亚麻蛋白、亚麻胶、木酚素及亚麻籽油等。本文主要筛选和对比亚麻籽功能成分的提取工艺,并且使用多种实验法优化木酚素和亚麻蛋白的提取工艺。结果显示,将提取溶剂设为浓度40%的乙醇溶液,并且将原料与乙醇溶液的比例调配为1:20,采用含量为0.07 mol碱,将提取温度控制在50℃,时间控制在2 h内,在此环境下进行两次提取,这时会得到9.56%的亚麻胶,38.35%的亚麻籽油,14.16%的亚麻蛋白,10.93%的木酚素,并且可以将木酚素的纯度提炼为27.5%,采用以上提取工艺,可以有效提升资源利用率,增加产品的附加值,综合利用亚麻籽。
Flaxseed has a variety of functional ingredients such as flaxseed protein, flaxseed gum, lignan, and flaxseed oil. This paper mainly compared the selection and extraction of flaxseed functional components, and use a variety of experimental method to optimize the extraction process of lignan and linseed protein, showed that the extraction solvent is 40% ethanol solution concentration, and the proportion of raw materials and ethanol solution deployment of 1：20, the content of 0.07 mol and alkali extraction the temperature controlled at 50 degrees, the time control in two hours, two times of extraction under this environment, then you will get 9.56% flaxseed gum, 38.35% linseed oil, 14.16% linseed protein, 10.93% lignan, and the purity of lignan extraction was 27.5%, the extraction process, can use rate to effectively enhance the resources, increase the added value of the products, the comprehensive utilization of flaxseed.
出处
《现代食品》
2017年第20期102-104,共3页
Modern Food
基金
广东省深圳市科技计划项目"木酚素和亚麻多糖提取技术研发"(编号:普20150197)
关键词
亚麻籽
功能成分
提取工艺
Flaxseed
Functional components
Extraction process
