摘要
通过单因素试验选择温度、提取时间、功率为影响超声波提取葡萄籽油效率的3个主要因素,运用响应曲面法进行超声波提取葡萄籽油的最佳工艺研究,分析各因素对提取效果的影响,并采用DPPH自由基实验以对其抗氧化性进行评价。结果表明:最佳工艺条件为温度54℃、提取时间37min、超声波功率456W,在此条件下进行验证实验,每5g葡萄籽的葡萄籽油提取量为0.63314g,提取率13.31%;葡萄籽油质量浓度为1～25mg/mL时,其质量浓度变化与自由基清除率呈正相关,在25mg/mL时,清除率达到80.7%,继续增大葡萄籽油质量浓度,对自由基清除率影响不大。
Grape seed oil （GSO） is a kind of vegetable oil with lots of nutrients, the content of linoleic acid reaches over 75% of total fatty acids. GSO has special medical and nutritional values in prevention of cardiovascular disease and aging. This article was aimed at optimizing extraction process conditions of grape seed oil assisted by ultrasonic wave through response surface methodology （RSM）, and to analyze the influence of different factors on extraction effects. Antioxidative capacity of OSO was determined by DPPH method. The result showed that： （1） The order of influence of extraction factors on extraction content of grape seed oil at temperature 〉 time 〉 power 〉 material liquid ratio. （2） Optimum technological conditions were as follows： the extraction temperature at 54.2~C, extraction time for 37.8 min, ultrasonic power at 456.8 W, and the grape seed oil content was 0.13 g/g and extraction rate was 13.3% under the optimized conditions. （3） The concentration of the grape seed oil were controlled as 1 - 25 rag, and showed a positive relationship with antioxidant activity, the scavenging rate reached 80.7% at 25 mg. The scavenging rate of DPPH free radical did not increase with the increase of concentration of grape seed oil.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第10期136-140,共5页
Food Science
关键词
葡萄籽油
超声波
响应曲面
DPPH自由基法
清除率
grape seed oil： ultrasonic wave
response surface methodology （RSM）： DPPH free radical method
scavenging rate
