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| 响应面法优化迷迭香脂溶性提取物脱色工艺 |
| Optimization of decolorization process of rosemary fat-soluble extract by response surface methodology |
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| DOI： |
| 中文关键词: 迷迭香 脂溶性提取物 脱色 玉米油 鼠尾草酸 鼠尾草酚 |
| 英文关键词:rosemary fat-soluble extract decolorization corn oil carnosic acid carnosic phenol |
| 基金项目:湖南省自然科学基金项目（2022JJ50212）；邵阳学院研究生科研创新项目(CX2021SY072) |
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| 中文摘要: |
| 旨在为迷迭香脂溶性提取物在食用油保鲜方面的应用提供参考，以玉米油提取的迷迭香脂溶性提取物（可作为抗氧化剂）为原料，对其进行脱色处理，以脱色率为指标，通过单因素试验和响应面试验优化脱色工艺条件，并采用高效液相色谱法测定脱色前后迷迭香脂溶性提取物中脂溶性抗氧化成分（鼠尾草酸和鼠尾草酚）的含量。结果表明：与活性白土及活性白土与活性炭复配（质量比1∶ 1、1∶ 2、2∶ 1）脱色剂相比，活性炭对迷迭香脂溶性提取物的脱色效果最好，最佳脱色工艺为活性炭添加量2.1%、脱色温度50 ℃、脱色时间59 min，在此条件下脱色率为(75.02±0.37)%；脱色前后迷迭香脂溶性提取物中脂溶性抗氧化成分含量分别为4.065 5%和3.883 6%。综上，优化条件下迷迭香脂溶性提取物的脱色效果较好，且脱色对其脂溶性抗氧化成分含量影响较小。 |
| 英文摘要: |
| In order to provide a reference for the application of rosemary fat-soluble extract in the preservation of edible oil, the rosemary fat-soluble extract (which can be used as an antioxidant) extracted by corn oil was decolorized. With the decolorization rate as the index, the decolorization process conditions were optimized by single factor experiment and response surface methodology, and the content of fat-soluble antioxidant components (carnosic acid and carnosic phenol) in rosemary fat-soluble extract before and after decolorization was determined by high performance liquid chromatography. The results showed that activated carbon had the best decolorization effect on rosemary fat-soluble extract compared with activated clay and compound decolorant of activated clay and activated carbon (mass ratio 1∶ 1,1∶ 2,2∶ 1). The optimal decolorization process conditions were as follows: activated carbon dosage2.1%, decolorization temperature 50 ℃, decolorization time 59 min. Under the optimal conditions, the decolorization rate was (75.02±0.37)%. The antioxidant content before and after decolorization in rosemary fat-soluble extract was 4.065 5% and 3.883 6%, respectively. In summary, the decolorization effect of rosemary fat-soluble extract under optimized conditions was better, and the decolorization had little effect on the content of fat-soluble antioxidant components. |
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