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探索一种从芝麻饼粕中分离、提取高纯度芝麻素的有效方法,为芝麻素的生物功能研究及其在生物医药领域的进一步开发应用奠定良好的基础。以芝麻饼粕为原料,以料液比、温度和浸提时间为观察因素,采用正交试验进行提取条件的优化。然后对提取的芝麻素粗品进行结晶纯化,并以高效液相色谱法测定芝麻素的含量。正交试验表明,最佳的提取条件为:料液比1∶4.5(g/mL),温度40℃,浸提时间6h。经验证试验,在此提取条件下芝麻素粗品的提取率可达到88.3%。高效液相色谱法测定结果显示,芝麻素粗品和芝麻素纯化结晶的含量分别达到70.3%和95.6%。本试验通过正交试验确定一种芝麻饼粕中芝麻素分离提取的优化工艺条件,得到较高纯度的芝麻素纯化结晶。
To explore an effective method for separating and extracting high-purity sesamin from sesame meal, and to lay a good foundation for the biological function of sesamin and its further development and application in the field of biomedicine. Using sesame cake as raw material, taking the ratio of material to liquid, temperature and extraction time as the observation factors, the orthogonal experiment was used to optimize the extraction conditions. Then, the extracted crude sesamin was purified by crystallization, and the content of sesamin was determined by HPLC. Orthogonal test showed that the optimum extraction conditions were as follows: solid-liquid ratio 1: 4.5 (g / mL), temperature 40 ℃, extraction time 6h. The validation test, under this extraction conditions the extraction yield of sesamin can reach 88.3%. The results of HPLC showed that the contents of purified sesamin and sesamin were 70.3% and 95.6% respectively. In this experiment, the optimum conditions for the separation and extraction of sesamin in sesame meal were determined by orthogonal test, and the purified sesamin with higher purity was obtained.