微波辅助法提取紫苏油粕黄酮工艺及其抗氧化性的研究  

Study on microwave-assisted extraction of flavonoids from perilla oil meal and antioxidation

作　　者：张艳[1] 张传智[1] 徐淼[1] 田海娟[1] 

机构地区：[1]吉林工商学院粮油食品深加工吉林省高校重点实验室,吉林长春130507

出　　处：《粮油食品科技》2017年第6期21-25,共5页Science and Technology of Cereals,Oils and Foods

摘　　要：本研究以紫苏油粕为原料,利用微波辅助法提取紫苏油粕中的黄酮物质。通过一系列的优化试验,确定最佳工艺参数:料液比1∶20(g/m L),乙醇浓度60%,经过60 s、500 W微波辅助处理后,提取率达到3.04%;与传统的醇提取方法对比,其提取率可提高54.31%;提取物在0.05~0.3 mg/m L的范围内,其浓度与羟基、超氧阴离子自由基的清除能力呈量效关系,在浓度为0.3 mg/m L时,两种自由基的清除率分别达75%、77%。本研究为紫苏抗氧化功能的开发利用提供了一定的依据。Flavonoids were extracted from perilla oil meal by microwave - assisted extraction. The resuhs showed that the optimum parameters were as followings：the ratio of solid to liquid was 1 ： 20 g/mL, the ethanol concentration was 60% ,the microwave power was 500 W and the microwave time was 60 s. Ac- cording to the above conditions, the extraction rate could reach 3.04%. Compared with traditional extrac- tion method by ethanol, the extraction rate increased 54.31%. Concentration of the extracts in the range of 0.05 - 0.3 mg/mL had a remarkable dose - effect relationship with the antioxidant activity. When the concentration of the flavonoids from the perilla oil meal was 0.3 mg/mL, the clearance rate of the hydrox- yl radicals and O2- · were up to 75% ,77%. The studies provided a basis for the development and utiliza- tion on the flavonoids of perilla oil meal.

关 键 词：紫苏油粕 微波辅助提取法 黄酮 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]