响应面法优化野生紫苏籽油提取工艺及其抗氧化活性
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摘要
以野生紫苏籽为原料,采用超声辅助法提取野生紫苏籽油,通过单因素和响应面试验优化了紫苏籽油的提取工艺,并进一步评价了紫苏籽油的理化性质及自由基清除活性。研究结果表明,紫苏籽油的最佳提取工艺参数为超声功率300W、温度31℃、料液比1∶11(g/mL)、超声时间40min,在最优工艺条件下紫苏籽油的得率为44.31%,与预测值接近。所得到的紫苏籽油色泽澄清、透明、呈淡黄色,具有紫苏特有的气味,相对密度(d420)0.927±0.008;酸值(1.012±0.01)mg/g;碘值(I)(198.21±0.21)g/100g;皂化值(196.61±0.01)KOH mg/g;过氧化值(1.018±0.01)g/100g。其酸值、碘值、皂化值和过氧化值均达到了国家食用植物油的标准,是一种理想的保健用油。抗氧化研究结果表明,紫苏籽油具有较强的自由基清除活性和还原能力,其清除O_2~-·和NaNO_2的IC50值分别为2.49,2.51mg/mL,显著高于同浓度条件下的Vc溶液。
Wild Perilla frutescens seed is taken as raw material and the ultrasonic-assisted extraction technology is used to extract wild Perilla frutescens seed oil.The extraction process of Perilla frutescens seed oil is optimized with the response surface method based on the single factor experiments,and the physicochemical properties and the antioxidant activities of Perilla frutescens seed oil are also evaluated and compared with ascorbic acid.The optimal extraction conditions are as follows:300 Wof ultrasonic power,31℃of temperature,1∶11(g/mL)of material to liquid ratio,and 40 min of ultrasonic time.Under the optimized conditions,the yield of Perilla frutescens seed oil reaches 44.31%.The quality of wild Perilla frutescens seed oil is light yellow,transparent,clear and has fragrant smell of wild Perilla frutescens.The relative density(d420),acid value,iodine vale,saponification value and peroxide value are 0.927±0.008,(1.012±0.01)mg/g,(198.21±0.21)g/100 g,(196.61±0.01)KOH mg/g and(1.018±0.01)g/100 g respectively,which have reached the national standard of edible vegetable oil.Perilla frutescens seed oil also has stronger scavenging effect on superoxide anion,nitriteand reducing ability,and the IC50 value for scavenging O_2~-· and NaNO_2 is 2.49,2.51 mg/mL respectively,which are significantly higher than those of Vc solution at the same concentration.
Wild Perilla frutescens seed is taken as raw material and the ultrasonic-assisted extraction technology is used to extract wild Perilla frutescens seed oil.The extraction process of Perilla frutescens seed oil is optimized with the response surface method based on the single factor experiments,and the physicochemical properties and the antioxidant activities of Perilla frutescens seed oil are also evaluated and compared with ascorbic acid.The optimal extraction conditions are as follows:300 Wof ultrasonic power,31℃of temperature,1∶11(g/mL)of material to liquid ratio,and 40 min of ultrasonic time.Under the optimized conditions,the yield of Perilla frutescens seed oil reaches 44.31%.The quality of wild Perilla frutescens seed oil is light yellow,transparent,clear and has fragrant smell of wild Perilla frutescens.The relative density(d420),acid value,iodine vale,saponification value and peroxide value are 0.927±0.008,(1.012±0.01)mg/g,(198.21±0.21)g/100 g,(196.61±0.01)KOH mg/g and(1.018±0.01)g/100 g respectively,which have reached the national standard of edible vegetable oil.Perilla frutescens seed oil also has stronger scavenging effect on superoxide anion,nitriteand reducing ability,and the IC50 value for scavenging O_2~-· and NaNO_2 is 2.49,2.51 mg/mL respectively,which are significantly higher than those of Vc solution at the same concentration.
引文
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[10]夏瑶瑶,张志军,贺东亮,等.紫苏籽油水酶法提取中的酶配比研究[J].中国油脂,2017,42(1):19-21.
[11]潘兆平,付复华,谢秋涛,等.响应面法优化紫苏籽油超临界萃取工艺[J].中国食品学报,2015,15(5):113-119.
[12]贾恬,罗仓学,叶飞.响应面法优化超声波辅助提取黄秋葵籽油工艺研究[J].中国油脂,2017,42(11):20-23.
[13]徐晓燕,杨俊,黄焱琴,等.茶叶籽油理化性质分析及抗氧化剂的筛选[J].中国油脂,2017,42(11):38-41.
[14]徐兵,王喆,冯琳.响应面优化微波辅助提取珊瑚菌多糖工艺研究[J].食品研究与开发,2017,38(24):70-74.
[15]许万乐,李会珍,张志军,等.紫苏籽油理化性质测定及脂肪酸组分分析[J].中国粮油学报,2013,28(12):106-109.
[16]胡迎芬,丁皓玥,魏玉西,等.花生粕黄酮类物质的提取及抗氧化活性研究[J].中国油脂,2017,42(9):141-144.
[17]李旎,郑溢,陈魏,等.夏枯草提取物清除亚硝酸盐及阻断亚硝胺合成的研究[J].热带作物学报,2017,38(12):2376-2381.
[18]李静,焦雪,华泽田,等.20种黑米的总酚含量与抗氧化活性[J].食品工业科技,2017,38(20):25-29.
[2]Yamamoto H,Ogawa T.Antimicrobial activity of Perilla seed polyphenols against oral pathogenic bacteria[J].Bioscience,Biotechnology and Biochemistry,2002,66(4):921-924.
[3]杨丽嫔,周游,耿姗姗,等.正交试验法优化超临界CO2萃取紫苏籽油的工艺及GC-MS成分分析[J].农业科学与技术,2017,18(8):1509-1512.
[4]江东文,黄佳佳,蓝少鹏,等.紫苏籽油研究进展概述[J].现代食品,2017(6):1-3.
[5]谢慧,覃茂范,白欣莹,等.紫苏籽油提取及其脂肪酸组成分析[J].怀化学院学报,2017,36(11):68-70.
[6]宋曙辉,何洪巨,王文琪,等.运用微波辅助萃取技术提取紫苏籽中油脂的研究[J].安徽农学通报,2006(9):34-35.
[7]胡颖,杨梅花,蒋纬,等.超临界CO2结合夹带剂萃取紫苏籽油研究[J].中国油脂,2013,38(7):8-11.
[8]程雪,张秀玲,孙瑞瑞,等.热处理辅助水酶法提取紫苏籽油的工艺优化[J].食品工业科技,2016,37(2):223-227,351.
[9]李玉邯,陈宇飞,杨柳,等.超声辅助超临界二氧化碳萃取紫苏籽油的工艺研究[J].粮食与油脂,2016,29(12):45-47.
[10]夏瑶瑶,张志军,贺东亮,等.紫苏籽油水酶法提取中的酶配比研究[J].中国油脂,2017,42(1):19-21.
[11]潘兆平,付复华,谢秋涛,等.响应面法优化紫苏籽油超临界萃取工艺[J].中国食品学报,2015,15(5):113-119.
[12]贾恬,罗仓学,叶飞.响应面法优化超声波辅助提取黄秋葵籽油工艺研究[J].中国油脂,2017,42(11):20-23.
[13]徐晓燕,杨俊,黄焱琴,等.茶叶籽油理化性质分析及抗氧化剂的筛选[J].中国油脂,2017,42(11):38-41.
[14]徐兵,王喆,冯琳.响应面优化微波辅助提取珊瑚菌多糖工艺研究[J].食品研究与开发,2017,38(24):70-74.
[15]许万乐,李会珍,张志军,等.紫苏籽油理化性质测定及脂肪酸组分分析[J].中国粮油学报,2013,28(12):106-109.
[16]胡迎芬,丁皓玥,魏玉西,等.花生粕黄酮类物质的提取及抗氧化活性研究[J].中国油脂,2017,42(9):141-144.
[17]李旎,郑溢,陈魏,等.夏枯草提取物清除亚硝酸盐及阻断亚硝胺合成的研究[J].热带作物学报,2017,38(12):2376-2381.
[18]李静,焦雪,华泽田,等.20种黑米的总酚含量与抗氧化活性[J].食品工业科技,2017,38(20):25-29.