响应面优化超声辅助提取洋葱精油及其抗氧化活性  

Optimization of Ultrasound-Assisted Extraction of Onion Essential Oil by Response Surface and Its Antioxidant Activity

作　　者：张东峰[1] ZHANG Dongfeng(Department of Food and Biological Engineering,Guangdong Industry Technical College,Guangzhou 510300)

机构地区：[1]广东轻工职业技术学院食品与生物技术学院,广州510300

出　　处：《食品工业》2020年第8期4-7,共4页The Food Industry

基　　金：国家自然科学基金(传统食品发酵环境宏基因组文库中新型氨肽酶的筛选及功能研究,编号:31500102)。

摘　　要：对洋葱精油的提取工艺及抗氧化性进行研究。以洋葱为原料,采用Box-Behnken试验设计对洋葱精油提取工艺进行响应面优化,并对洋葱精油抗氧化性能进行初步研究。结果表明,洋葱精油最佳提取工艺为:液固比16.8︰1(mL/g)、超声功率58.5 W、提取温度50℃、超声时间68 min,该工艺条件下洋葱精油的提取率达到0.462%。提取的洋葱精油具有很好的抗氧化活性,在试验浓度范围内呈现明显的量效关系,当洋葱精油的质量浓度为600μg/m L时,其对DPPH自由基和超氧阴离子的清除率分别达到72.3%和61.5%;当洋葱精油浓度为100μg/m L时,还原能力达到0.45。The extraction process and antioxidant activity of onion essential oil were studied.Using onion as raw material,Box-Behnken experimental design was used to optimize the extraction process of onion essential oil,and the antioxidant properties of onion essential oil were studied.The results showed that the optimum extraction conditions of onion essential oil were liquid-solid ratio 16.8︰1(mL/g),ultrasonic power 58.5 W,extraction temperature 50℃and ultrasonic time 68 min,and the extraction rate of onion essential oil reached 0.462%under these conditions.The extracted onion essential oil had good antioxidant activity and showed a significant dose-effect relationship in the range of experimental concentration.When the concentration of onion essential oil was 600μg/mL,the scavenging rate of DPPH radical and superoxide anion reached 72.3%and 61.5%,respectively;The reduction ability reached 0.45 when the concentration of onion essential oil was 100 g/mL.

关 键 词：响应面 超声波辅助提取 洋葱精油 抗氧化性 

分 类 号：TS201.2[轻工技术与工程—食品科学]