响应面优化油梨油提取工艺及其抗氧化性研究  

Optimization of extraction and antioxidant activity on avocado oil by response surface mehodology

作　　者：李若[1] 李绍鹏[1] 吴凡[1] 房云昆 包冬红 高雄[1] 付亚男[1] 李茂富[1] 

机构地区：[1]海南大学园艺学院,海口570228

出　　处：《食品科技》2017年第3期251-257,共7页Food Science and Technology

基　　金：农业部热带作物种质资源保护项目(16RZZY-11);农业部热作技术试验示范项目(15162130106232022)

摘　　要：以烘干的油梨果肉粉为材料,在单因素试验基础上,利用响应面法优化水代法提取油梨油的工艺,再以优化工艺提取出的油梨油为材料,分析其理化性质,并分别测定其对羟自由基、超氧阴离子的清除能力和还原力,以探索油梨油的抗氧化性。结果表明:水代法提取油梨油的最佳工艺条件为:pH为4.69、水浴温度100℃、水浴时间为0.5 h、水料比4.35,在此条件下油梨油的提取率为85.97%。该条件下提出的油梨油对羟自由基和超氧阴离子清除能力强于抗坏血酸,还原能力弱于抗坏血酸。Taking avocado fruit powder as material, based on the single factor test, the physical and chemical properties of materials avocado oil extracted by the optimization process were analysed. The process could take advantage of the response surface method to optimize water extraction process for extracting avocado oil. Respectively, the scavenging ability, the reducing power of hydroxyl radical and superoxide anion were determined to explore the antioxidant activity of the oil. The results showed that the optimum conditions of water extraction process were as follows： solvent volume of water avocado of 4.35, pH of 4.69 to put in 100 ℃ water during 0.5 h. Under these conditions, The extraction rate of oil was 85.97%. the scavenging ability of hydroxyl radical and superoxide anion of avocado oil were stronger than ascorbic acid, but its reducing ability was weaker than ascorbic acid.

关 键 词：响应面 水代法 油梨油 提取率 抗氧化性 

分 类 号：R284[医药卫生—中药学]