| 包小兰1，袁兴宇1，李欢1，朝鲁巴根2，韩博1.脱胶葵花盘醇溶物提取工艺优化及抗氧化活性研究[J].中国油脂,2019,44(12):149~153.[BAO Xiaolan1, YUAN Xingyu1, LI Huan1, CHAOLU Bagen2，HAN Bo1.Optimization of extraction of alcohol soluble matters from sunflower disk with pectin removed and its antioxidant activity[J].China Oils and Fats,2019,44(12):149~153.] |
| 脱胶葵花盘醇溶物提取工艺优化及抗氧化活性研究 |
| Optimization of extraction of alcohol soluble matters from sunflower disk with pectin removed and its antioxidant activity |
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| DOI： |
| 中文关键词: 脱胶葵花盘 醇溶物 提取工艺 抗氧化活性 |
| 英文关键词:sunflower disk with pectin removed alcohol soluble matter extraction process antioxidant activity |
| 基金项目:国家自然科学基金地区科学基金（31860423）；内蒙古农业大学食品科学与工程学院创新基金项目（2018-10） |
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| 中文摘要: |
| 以脱胶葵花盘渣为原料，采用超声波辅助提取法提取醇溶物，通过单因素实验和正交实验确定最佳提取工艺并研究其抗氧化活性。结果表明，最佳提取工艺条件为：料液比 1∶ 17，乙醇体积分数70%，超声波处理时间30 min，浸提温度60 ℃，浸提时间1.0 h。在最佳工艺条件下，脱胶葵花盘醇提物得率为20.32%，DPPH自由基清除率为72.13%。抗氧化活性研究表明，脱胶葵花盘醇提物随质量浓度的增大，DPPH自由基清除率越接近VC，羟自由基清除率及ABTS自由基清除率低于VC，不同自由基清除率与醇提物质量浓度均呈现一定剂量依赖性，脱胶葵花盘醇提物具有较好的抗氧化活性，可作为一种新型功能性食品成分。 |
| 英文摘要: |
| The sunflower disk residue with pectin removed was used as raw material to extract the alcohol soluble matters by ultrasonic assisted extraction. The optimal extraction process was determined by single factor experiment and orthogonal experiment and its antioxidant activity was studied. The results showed that the optimal extraction conditions were obtained as follows: ratio of material to liquid 1∶ 17, ethanol volume fraction 70%, ultrasonic time 30 min, extraction temperature 60 ℃ and extraction time 1.0 h. Under the optimal conditions, the yield of alcohol extract was 20.32% and its DPPH free radical scavenging rate was 7213%. The antioxidant activity research showed that with the alcohol extract mass concentration increasing, its DPPH free radical scavenging rate was closer to VC,while the hydroxyl radical and ABTS radical scavenging rates were lower than VC,and different free radical scavenging rates and alcohol extract mass concentration were dose-dependent. So the alcohol extract of sunflower disk with pectin removed had good antioxidant activity and could be used as a new functional food ingredient. |
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