摘要
利用微波辅助提取法从亚麻籽饼粕中提取木酚素。在单因素试验的基础上,采用响应面方法(response surface methodology,RSM)优化亚麻籽饼粕中木酚素微波辅助提取工艺。通过分析所提取的木酚素对1,1-二苯基-2-三硝基苯肼(1,1-dipheny1-2-picryl-hydrazyl,DPPH)自由基、超氧阴离子自由基(O2-·)以及羟基自由基(·OH)清除率的影响,评价其抗氧化能力。试验结果显示,乙醇浓度为60%,微波时间为1.5 min,微波功率为300 W,料液比为1∶20(g/mL),木酚素得率最高,为14.74 mg/g。抗氧化性结果表明,亚麻籽饼粕中的木酚素对DPPH自由基、O2-·、·OH具有较好的清除能力,IC50值分别为94.629、0.253、91.558 mg/L,且均优于VC。
Lignan was extracted from flaxseed cake by microwave-assisted extraction. Based on the single factor test,the response surface method(RSM)was used to optimize the microwave assisted extraction process of lignan from flaxseed cake.The antioxidant capacity was evaluated by analyzing the effects of the extracted lignans of the scavenging rates on 1,1-diphenyl-2-trimitrophenylhydrazine(DPPH) radical,superoxide anion radical(O2-·),hydroxyl radical(·OH). The experimental results showed that the ethanol concentration was 60 %,the microwave time was 1.5 min,the microwave power was 300 W,the ratio of material to liquid was 1 ∶20(g/mL),the highest yield of lignin was 14.74 mg/g.The antioxidation results showed that the lignan in flaxseed cake had better scavenging ability to DPPH free radical,O2-·,·OH,and the IC50 value was 94.629,0.253,91.558 mg/L,and all of them were higher than that of VC.
作者
高倩倩
王英臣
匡明
禚同友
张文英
GAO Qian-qian;WANG Ying-chen;KUANG Ming;ZHUO Tong-you;ZHANG Wen-ying(School of Food Engineering,Jilin University of Agricultural Science and Technology,Jilin 132101,Jilin,China)
出处
《食品研究与开发》
CAS
北大核心
2020年第16期75-81,共7页
Food Research and Development
基金
吉林省教育厅“十三五”科学技术项目(JJKH20190977KJ)。
关键词
微波辅助提取
亚麻籽饼粕
木酚素
抗氧化性
microwave-assisted extraction
flaxseed cake
lignans
antioxidation
