菜籽饼粕多酚的提取及其清除羟自由基活性研究  

Study on extraction of polyphenol from rapeseed meal and the activity of eliminating hydroxy radical

作　　者：朱沛沛[1] 李嘉乐[1] 曾懿[1] 刘军海[1] 

机构地区：[1]陕西理工学院化学与环境科学学院,陕西汉中723001

出　　处：《粮油食品科技》2013年第1期23-26,共4页Science and Technology of Cereals,Oils and Foods

基　　金：陕西理工学院大学生创新实验(UIRP2008)

摘　　要：研究了微波辅助乙醇提取菜籽饼粕多酚的工艺,在单因素试验基础上,通过正交试验对工艺条件进行优化,最佳工艺条件为:乙醇体积分数50%,微波时间120 s,微波温度60℃,微波功率300 W,料液比1∶12(g/mL),在此条件下,菜籽饼粕多酚提取率达7.7974 mg/g。各因素对菜籽饼粕多酚提取率的影响次序为:料液比>乙醇体积分数>微波温度>微波时间>微波功率。菜籽饼粕多酚提取液对羟基的清除率在0～1.4 mg/mL质量浓度范围内随其质量浓度的增加而增大,最大清除率达61.37%,但清除效果不及Vc。The polyphenols was extracted from rapeseed meal by ethanol assisted with microwave.The extraction technologies were optimized through orthogonal test based on single factors test.The results showed that the optimum conditions were ethanol volume fraction 50%,microwave temperature 60 ℃,microwave treatment 120 s,microwave power 300 W,ratio of solid of solvent 1：12（g/mL）,and the extraction rate of polyphenols was 7.7974 mg/g.The order of importance of the five factors which affecting polyphenols extraction was ratio of solid of solventethanol volume fractionmicrowave temperaturemicrowave timemicrowave power.The clearance rate of hydroxyl was positively correlated with the polyphenols concentrations between 0-1.4 mg/mL.The highest clearance rate was 61.37%,but the effect of scavenging radicals was weaker than Vc.

关 键 词：菜籽饼粕 多酚 提取 清除羟自由基 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程]