响应面试验优化葡萄籽油提取工艺及其抗氧化性  

Optimization of Extraction Process for Grape Seed Oil by Response Surface Methodology and Evaluation of Its Antioxidant Properties

作　　者：胡翠珍[1] 李胜[1] 马绍英[1] 苏利荣[1] 曹宝臣 周文政 刘琦[1] 

机构地区：[1]甘肃农业大学生命科学技术学院,甘肃兰州730070 [2]甘肃顺意生物科技有限公司,甘肃张掖743000 [3]张掖汇通生物科技有限公司,甘肃张掖743000

出　　处：《食品科学》2015年第20期56-61,共6页Food Science

基　　金：甘肃省科技支撑计划项目(1304FKCA065);甘肃省高校基本科研经费项目

摘　　要：目的:优化葡萄籽油的提取工艺,对葡萄籽油的抗氧化性进行研究。方法:通过响应面分析法,对葡萄籽油的提取工艺进行优化;比较不同物质的抗氧化性,以对超氧阴离子自由基、羟自由基、亚硝基的清除率和还原能力的大小为检测指标。结果:萄萄籽油最佳提取条件为提取温度58.136℃、提取时间1.703 h、料液比1∶5.627。优化后提取的萄萄籽油对超氧阴离子自由基的清除能力高于同等质量浓度的沙棘黄酮;对羟自由基的清除能力高于抗坏血酸;对亚硝基的清除能力显著高于抗坏血酸和沙棘黄酮;还原能力比较中,高于沙棘黄酮和抗坏血酸。结论:该工艺条件可行,葡萄籽油具有良好的抗氧化性。Objective： To optimize the extraction of grape seed oil and investigate its antioxidant properties. Methods： Response surface methodology was applied to optimize the extraction process. Antioxidant properties of grape seed oil were evaluated using superoxide anion, hydroxyl and nitroso radical scavenging and reducing power assays. Results： The optimum conditions for extracting grape seed oil were determined as extraction for 1.703 h at 58.136 ℃ with a solid/liquid ratio of 1：5.627. The grape seed oil obtained possessed superoxide anion radical scavenging capacity higher than that of seabuckthorn flavones at the same concentration and hydroxyl radical scavenging capacity comparable to that of ascorbic acid without significant difference, and its nitroso radical scavenging capacity and reducing power were significantly higher than those of ascorbic acid and seabuckthorn flavones. Conclusion： The optimized extraction conditions are feasible, and grape seed oil possesses good antioxidant potential.

关 键 词：葡萄籽 葡萄籽油 响应面法 抗氧化性 

分 类 号：TS224.2[轻工技术与工程—粮食、油脂及植物蛋白工程]