辣椒籽中抗氧化成分的提取及抗氧化性能的研究  

STUDY ON EXTRACTION OF ANTIOXIDANT FROM CHILLI SEED AND IT'S PROPERTY

作　　者：刘彩丽[1] 卢基林[2] 张玉军[1] 张健希[1] 王瑞霞[1] 

机构地区：[1]河南工业大学化学化工学院,河南郑州450052 [2]湖南文理学院化学化工系,湖南常德415000

出　　处：《河南工业大学学报（自然科学版）》2007年第2期15-18,共4页Journal of Henan University of Technology：Natural Science Edition

基　　金：河南省教育厅自然科学基金项目(2004150010);河南工业大学科研基金项目(0401001)

摘　　要：以辣椒籽为原料,研究了原料的预处理及不同溶剂对提取该物质中的抗氧化成分的影响及效果,发现将原料脱脂处理及用甲醇为溶剂进行提取效果最好.在此基础上,以温度、时间、料液比、甲醇浓度为影响因素,以抗氧化剂的总量为评价指标,进行L16(44)正交实验,得到辣椒籽中抗氧化成分最佳提取工艺条件为:温度45℃,浓度70%,料液比1∶3(m/V),提取时间1h.本研究还用薄层分析和紫外分析确证甲醇不溶物为有效抗氧化成分,并对猪油的抗氧化性能进行比较研究.Chilli seed was used as raw materials, firstly, the pretreatment of the raw materials and the effect of Anti-oxidization component extracted by different solvent were studied in this paper. The best extracting conditions are that raw material was delipidated and extracted by the methanol. Then the orthogonal experiment L16 （44） was used with the factors of extracting temperature, extracting time, the ratio of solid and liquid and methanol concentration. The valuating index was selected according to the gross mass of antioxidant, and the optimal technology condition was obtained as：extracting temperature, 45 ℃ ,concentration of methanol, 70% , the ratio of solid and liquid, 1 ： 3 （m/V） ,extracting time, I h. In additional, composition of effective anti-oxidation was analyzed by chromatography and UV-spectrum and property of anti-oxidization was studied.

关 键 词：辣椒籽 抗氧化成分 提取 最佳工艺 抗氧化性能 

分 类 号：TS201.2[轻工技术与工程—食品科学]