杏仁皮渣中维生素E的酶法辅助萃取工艺研究

维生素E是一种脂溶性抗氧化剂,具有广泛的生理活性,在传统医药上用于治疗营养不良和延缓生殖系统萎缩及退化等症.现代研究表明,维生素E还与人体免疫功能的调节有关,提高维生素E的摄入量则可增加一些抗体从而刺激许多免疫功能.本实验对杏仁资源进行综合利用,以皮渣为原料,无水乙醇：丙酮（9∶1）为提取溶剂,研究果胶酶的辅助效果.实验结果表明：果胶酶对细胞壁的破坏作用能够有效促进维生素E的释放,最佳工艺参数为：酶用量0.7%,酶解温度55℃,pH 3.5,酶解75min,料液比为1∶25,在此条件下按1∶15加入无水乙醇：丙酮（9∶1）混合溶剂于60℃下水浴浸提120min,连续提取2次,维生素E的提取率为10.32mg/g.

Study on organic extraction of vitamin E from skin residue of almond assisted by pectinase

Vitamin E （VE） is a known fat-soluble antioxidant, which possesses multiple physiological activities and is usually used to treat malnutrition and delay the reproductive system atrophy and degeneration in traditional medicine. Modern researches show that VE is also closely related to the regulation of immune function, for example, some antibodies could be increased by improving intake of VE. In consideration of comprehensive utilization of almond, the assisted effect of pectinase on organic extraction of VE from almond skin was researched in this paper. The experimental results showed that the optimal parameters for organic extraction with absolute ethyl alcohol-acetone assisted by pectinase were as follows. 0.7% dosage of enzyme was used at the ratio between material and water of 1 ： 25 by 75 minutes hydrolysis at 55 ℃ and pH 3.50; then, the mixture of absolute ethyl alcohol and acetone（9 ： 1）was added to extract Vitamin E for 120 minutes at 60 ℃ , at the ratio between material and solvent of 1 ： 15, operated twice totally. Under the conditions, the yield of VE from almond skin could reach up to 10.32mg/g.