超声辅助水蒸气蒸馏法提取肉豆蔻挥发油及其抗氧化活性研究  

Study on extraction of essential oil from nutmeg by ultrasonic-assisted steam distillation and its antioxidant activity

作　　者：王娟[1] 袁绍莉[1] 王丹[1] WANG Juan;YUAN Shao-li;WANG Dan(Pharmaceutical and Food College,Xuzhou Vocational College of Bio-engineering,Xuzhou 221006,Jiangsu,China)

机构地区：[1]徐州生物工程职业技术学院药品食品学院,江苏徐州221006

出　　处：《粮食与油脂》2022年第9期81-85,117,共6页Cereals & Oils

基　　金：2021年江苏高校“青蓝工程”项目(202111)。

摘　　要：在单因素试验的基础上,采用响应面法优化超声辅助水蒸气蒸馏法提取肉豆蔻挥发油的工艺,并通过体外抗氧化试验评价其活性。结果表明:肉豆蔻挥发油最佳提取工艺条件为液料比15∶1(mL/g)、超声时间21 min、超声功率181 W、提取时间129 min,在此条件下挥发油的平均得率为13.387%,与预测值13.399%接近;肉豆蔻挥发油对DPPH·、·OH和亚硝酸盐均有一定的清除能力。On the basis of single factor test,response surface method was used to optimize the extraction process of nutmeg essential oil by ultrasonic-assisted steam distillation,and its activity was evaluated by in vitro antioxidant test.The results showed that the optimal extraction conditions were liquid-solid ratio of 15 ∶1(mL/g),ultrasonic time 21 min,ultrasonic power 181 W and extraction time 129 min.Under these conditions,the average yield of essential oil was 13.387 %,which was close to the predicted value of 13.399 %.The essential oil of nutmeg had certain scavenging ability on DPPH·,·OH and nitrite.

关 键 词：响应面法 肉豆蔻 挥发油 超声辅助 水蒸气蒸馏 抗氧化活性 

分 类 号：TS225.19[轻工技术与工程—粮食、油脂及植物蛋白工程]