葵花籽粕乙醇提取物的抗氧化活性的研究  

Study on Antioxidant Ability of Sunflower Meal Ethanol Extract

作　　者：赵萍[1] 王雅[1] 张轶[1] 郭宏刚[1] 

机构地区：[1]兰州理工大学生命科学与工程学院,甘肃兰州730050

出　　处：《食品科学》2007年第10期219-222,共4页Food Science

基　　金：教育部春晖计划项目(Z2004-1-62014);兰州理工大学优秀青年教师培养计划资助项目

摘　　要：利用超声波提取葵花籽粕中的乙醇提取物,通过单因素分析得到最优的提取工艺条件:提取料液比1:10、时间30min、温度40;用还原力法测定葵花粕乙醇提取物的抗氧化活性高于VC;用734Rancimat食用油氧化稳定性测定仪测定知葵花粕乙醇提取物粗提物浓度为187.5mg/L时的抗氧化性最佳,以同一浓度的VC、VE、BHA为对照,比较抗氧化活性,从而得到葵花籽粕中的乙醇提取物的抗氧化活性与BHA相当,小于VE、大于VC。With the ultrasonic the sunflower meal ethanol extract（SMEE） was extracted by single factor analysis design, and the optimum extraction conditions were established as follows： the ratio of material to liquid 1：10, time 30 min, temperature 40 ℃. Results showed that the antioxidant ability of SMEE is higher than VC by method of reducing power. By method of 734 Rancimat determination results of the oxidative stability of lard showed that the antioxidant ability of SMEE reaches the highest when the concentration is 187.5 mg/L and at the same concentration compared with controls, vitamin C, vitamin E and BHA, the antioxidant ability of extract of sunflower is same as BHA, better than VC and less than VE.

关 键 词：葵花粕 乙醇提取物 抗氧化性 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程]