微波辅助提取榛子壳棕色素工艺条件及其抗氧化活性  

Technology of brown pigment from hazelnut shell with microwave-assisted extraction and antioxidative activity

作　　者：赵玉红[1] 金秀明[1] 韩龙华[1] 王振宇[1] 

机构地区：[1]东北林业大学林学院食品科学系,哈尔滨150040

出　　处：《中国调味品》2010年第8期110-113,共4页China Condiment

基　　金：哈尔滨市科技攻关项目"功能性天然食用色素产业化关键技术研究与开发";项目编号2008AA6AN087

摘　　要：以榛子壳为原料,采用微波辅助法提取其中棕色素,探索微波辅助提取法的适宜提取条件和提取效果,采用.OH自由基清除率评价榛子壳色素的抗氧化性。实验结果表明:微波辅助提取最佳工艺条件为微波处理功率800 W,处理时间180 s,液料比20∶1 mL/g。和普通提取法相比,微波辅助提取法的色素提取效果更好。榛子壳棕色素具有抗氧化活性。The brown pigment was obtained from hazelnut shells with microwave-assisted extraction.The hydroxyl radical scavenging rate was used to evaluate hazelnut shell brown pigment antioxidant.The optimum technology conditions and effects of the method was studied.The results showed that the optimum technology conditions of microwave-assisted were treatment power was 800 W,extraction time was 180 s,the ratio between liquid and solid was 20∶1 mL/g.Compared with general extraction,microwave-assisted extraction performs better to extract the pigment.The brown pigment of hazelnut shell had antioxidative activity.

关 键 词：榛子壳 棕色素 提取 微波辅助 抗氧化活性 

分 类 号：TS201.1[轻工技术与工程—食品科学]