干燥方法对洋葱精油提取率及DPPH自由基清除活性的影响  

Effects of different drying methods on extraction rate of onion essential oil and its DPPH radical scavenging activity

作　　者：王月月 段续[1,2] 任广跃 周四晴[1] WANG Yue-yue;DUAN Xu;REN Guang-yue;ZHOU Si-qing(College of Food and Bioengineering,Henan University of Science and Technology,Luoyang,Henan 471023,China;Collaborative Innovation Center of Grain Storage Security,Henan Province,Luoyang,Henan 471023,China)

机构地区：[1]河南科技大学食品与生物工程学院,河南洛阳471023 [2]粮食储藏安全河南省协同创新中心,河南洛阳471023

出　　处：《食品与机械》2019年第10期112-116,164,共6页Food and Machinery

基　　金：国家自然科学基金面上项目（编号：31671907）;河南省高校科技创新团队支持计划项目（编号：16IRTSTHN009）;国家重点研发项目（编号：2017YFD0400901)

摘　　要：选用热风干燥(AD)、真空冷冻干燥(FD)和微波冷冻干燥(MFD)将新鲜洋葱制成洋葱粉,用蒸馏法提取洋葱精油,对比3种干燥方法下洋葱粉精油的提取率及DPPH自由基清除能力。结果表明,采用微波冷冻干燥洋葱粉提取洋葱精油,得率可达4.57%,且提取时间最短。洋葱精油提取的较优条件为MFD洋葱粉、温浸温度40℃、温浸时间50 min,该条件下得到的洋葱精油具有较强的DPPH自由基清除能力。In order to improve the extraction rate of onion essential oil and make the extraction process of onion essential oil easy to operate,three drying methods,including hot air drying(AD),vacuum freeze drying(FD)and microwave freeze drying(MFD),were used to make fresh onion powder.The essential oil of onion was extracted by distillation.The extraction rate and the DPPH free radical scavenging ability of three kinds of dried onion powder were compared.The extraction rate of onion essential oil from onion powder by wave freeze-drying was 4.57%,with shortest extraction time.The optimum extraction conditions of onion essential oil were determined by orthogonal experiment,i.e.MFD onion powder,warm-extracted at 40℃for 50 min.The onion essential oil obtained under the control of these conditions has strong DPPH radical scavenging capacity.

关 键 词：洋葱 干燥 精油提取 抗氧化活性 

分 类 号：TS2[轻工技术与工程—食品科学与工程]