| 钱森和.芝麻粕植酸的超声波辅助提取工艺优化及其抗氧化活性研究[J].中国油脂,2020,45(8):115~120.[QIAN Senhe.Optimization of ultrasound-assisted extraction of phytic acid from sesame meal and its antioxidant activity[J].China Oils and Fats,2020,45(8):115~120.] |
| 芝麻粕植酸的超声波辅助提取工艺优化及其抗氧化活性研究 |
| Optimization of ultrasound-assisted extraction of phytic acid from sesame meal and its antioxidant activity |
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| DOI：10.12166/j.zgyz.1003-7969/2020.08.023 |
| 中文关键词: 芝麻粕 植酸 超声波 提取 抗氧化活性 |
| 英文关键词:sesame meal phytic acid ultrasound extraction antioxidant activity |
| 基金项目:安徽省大学生创新项目（201710363185；201810 363192）；安徽省高校自然基金提升计划（TSKJ2017B17） |
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| 中文摘要: |
| 为探索芝麻粕植酸的超声波辅助醋酸法提取最佳工艺条件，采用单因素试验及响应面法对植酸提取工艺进行优化，并分析芝麻粕植酸的抗氧化活性。结果表明：芝麻粕植酸提取的最佳工艺条件为超声波功率270 W、超声波时间20 min、醋酸质量分数15%、料液比1∶ 16、提取时间115 min、提取温度51 ℃，在最佳工艺条件下芝麻粕植酸的提取率为73.24%。体外抗氧化试验表明，芝麻粕植酸具有一定的抗氧化活性，其还原力、DPPH自由基清除率和羟自由基清除率的较适质量浓度分别为80、100 μg/mL和120 μg/mL。 |
| 英文摘要: |
| In order to determine the optimal conditions for ultrasound-assisted acetic acid extraction of phytic acid from sesame meal, the extraction conditions were optimized by single factor experiment and response surface methodology, and the antioxidant activity of phytic acid from sesame meal was analyzed. The results showed that the optimal extraction conditions of phytic acid from sesame meal were obtained as follows: ultrasonic power 270 W, ultrasonic time 20 min, mass fraction of acetic acid 15%, ratio of material to liquid 1∶ 16, extraction time 115 min and extraction temperature 51 ℃. Under these conditions, the extraction rate of phytic acid was 73.24%. In vitro antioxidant experiments showed that phytic acid from sesame meal had certain antioxidant activity. The optimal mass concentrations of phytic acid for reducing power, DPPH radical scavenging rate and hydroxyl radical scavenging rate were 80, 100 μg/mL and 120 μg/mL respectively. |
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