迷迭香叶中鼠尾草酸的超声破碎提取工艺及其抗油脂氧化研究
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摘要
迷迭香叶富含抗氧化成分,特别是抗氧化性强且热稳定性好的鼠尾草酸。以迷迭香叶为原料,研究超声破碎提取其中鼠尾草酸的最佳工艺。采用单因素试验和正交试验研究了料液比、乙醇体积分数、超声功率、超声时间对鼠尾草酸提取率的影响;利用Schaal烘箱法研究迷迭香叶中鼠尾草酸对油脂的抗氧化作用。结果表明,超声破碎提取迷迭香叶中鼠尾草酸的最佳工艺条件为:以无水乙醇为溶剂,料液比1∶10,超声功率600 W,超声时间2 min。在最佳工艺条件下,迷迭香叶中鼠尾草酸的提取率可达到93. 6%。抗氧化活性分析表明,迷迭香叶中鼠尾草酸有较强的抗油脂氧化活性,对油脂的抗氧化能力与鼠尾草酸添加量呈正相关。
Rosemary leaves are rich in antioxidant component,especially carnosic acid,which has strong antioxidant activity and good thermal stability. The optimal technology of extracting carnosic acid from rosemary leaves by ultrasonic crushing was studied. The effects of ratio of material to liquid,ethanol volume fraction,ultrasonic power and ultrasonic time on the extraction rate of carnosic acid were investigated by single factor experiment and orthogonal experiment. The antioxidant effect of carnosic acid from rosemary leaves on oil was studied by Schaal oven method. The results showed that the optimal extraction conditions of carnosic acid from rosemary leaves by ultrasonic crushing were obtained as follows: with anhydrous ethanol as solvent,ratio of material to liquid 1∶ 10,ultrasonic power 600 W and ultrasonic time 2 min. Under these conditions,the extraction rate of carnosic acid from rosemary leaves was 93. 6%.The analysis of antioxidant activity showed that carnosic acid from rosemary leaves had strong antioxidant activity to oil and the antioxidant capacity was positively correlated with dosage of carnosic acid.
Rosemary leaves are rich in antioxidant component,especially carnosic acid,which has strong antioxidant activity and good thermal stability. The optimal technology of extracting carnosic acid from rosemary leaves by ultrasonic crushing was studied. The effects of ratio of material to liquid,ethanol volume fraction,ultrasonic power and ultrasonic time on the extraction rate of carnosic acid were investigated by single factor experiment and orthogonal experiment. The antioxidant effect of carnosic acid from rosemary leaves on oil was studied by Schaal oven method. The results showed that the optimal extraction conditions of carnosic acid from rosemary leaves by ultrasonic crushing were obtained as follows: with anhydrous ethanol as solvent,ratio of material to liquid 1∶ 10,ultrasonic power 600 W and ultrasonic time 2 min. Under these conditions,the extraction rate of carnosic acid from rosemary leaves was 93. 6%.The analysis of antioxidant activity showed that carnosic acid from rosemary leaves had strong antioxidant activity to oil and the antioxidant capacity was positively correlated with dosage of carnosic acid.
引文
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[12]葛洪爽,姚欢欢,张戎睿,等.超声辅助同时提取迷迭香鼠尾草酸和迷迭香酸[J].食品工业,2012(5):3-6.
[13]魏静,王尚文,于浩飞,等.迷迭香叶中鼠尾草酸的提取工艺研究[J].昆明医科大学学报,2015,36(1):58-61.
[14]罗小芳,袁琦韵,王宗成,等.细胞破碎法提取樟树籽油的工艺研究[J].食品工业,2016(9):22-25.
[15]夏田娟,毕良武,赵振东,等.迷迭香叶中鼠尾草酸的分离纯化[J].林产化学与工业,2015,35(5):105-110.
[16]王丽梅,叶诚,鄢又玉.桂花总黄酮对油脂抗氧化作用研究[J].安徽农业科学,2012,40(30):14969-14970.
[17]葛双双,张雯雯,涂行浩,等.余甘子核仁油的氧化稳定性研究[J].中国油脂,2018,43(2):23-27.
[2]张婧,熊正英.天然抗氧化剂迷迭香的研究进展及其应用前景[J].现代食品科技,2011,21(1):135-137.
[3]冀思华,曹圣楷,曾光尧,等.迷迭香二萜酚类成分鼠尾草酸的研究进展[J].中南药学,2014,12(8):788-792.
[4]肖长文,赵春建,祖元刚,等.p H控制匀浆法从迷迭香中提取鼠尾草酸[J].黑龙江大学自然科学学报,2008,25(4):515-517.
[5]宋萧萧,李杨,马文君,等.鼠尾草酸对山茶油氧化稳定性的影响研究[J].中国油脂,2016,41(2):39-43.
[6]杨磊,刘芳,王化,等.鼠尾草酸的抗氧化活性及对鱼油的氧化稳定性[J].中国食品学报,2010,10(3):33-39.
[7]ERKAN N,AYRANCI G,AYRANCI E.Antioxidant activities of rosemary(Rosmarinus officinalis L.)extract,blackseed(Nigella sativa L.)essential oil,carnosic acid,rosmarinic acid and sesamol[J].Food Chem,2008,110(1):76-82.
[8]ZHANG Y,YANG L,ZU Y G,et al.Oxidative stability of sunflower oil supplemented with carnosic acid compared with synthetic antioxidants during accelerated storage[J].Food Chem,2010,118(3):656-662.
[9]IBANEZ E,KUBATOVA A,SENORANS F J,et al.Subcritical water extraction of antioxidant compounds from rosemary plants[J].J Agric Food Chem,2003,51(2):375-382.
[10]RICHHEIMER S L,BERNART M W,KING G A,et al.Antioxidant activity of lipid-soluble phenolic diterpenes from rosemary[J].J Am Oil Chem Soc,1996,73(4):507-514.
[11]王化.迷迭香天然活性成分的提取及应用研究[D].哈尔滨:东北林业大学,2011.
[12]葛洪爽,姚欢欢,张戎睿,等.超声辅助同时提取迷迭香鼠尾草酸和迷迭香酸[J].食品工业,2012(5):3-6.
[13]魏静,王尚文,于浩飞,等.迷迭香叶中鼠尾草酸的提取工艺研究[J].昆明医科大学学报,2015,36(1):58-61.
[14]罗小芳,袁琦韵,王宗成,等.细胞破碎法提取樟树籽油的工艺研究[J].食品工业,2016(9):22-25.
[15]夏田娟,毕良武,赵振东,等.迷迭香叶中鼠尾草酸的分离纯化[J].林产化学与工业,2015,35(5):105-110.
[16]王丽梅,叶诚,鄢又玉.桂花总黄酮对油脂抗氧化作用研究[J].安徽农业科学,2012,40(30):14969-14970.
[17]葛双双,张雯雯,涂行浩,等.余甘子核仁油的氧化稳定性研究[J].中国油脂,2018,43(2):23-27.