摘要
以海红米糠为原料,用超声辅助乙醇提取海红米糠油(SRRBO)。以SRRBO得率为指标,在单因素试验的基础上通过响应面法优化提取工艺,并分析SRRBO的组成成分及体外抗氧化活性。结果表明:最佳提取工艺为浸提温度58℃、浸提时间1.6 h、料液比1∶6(g/mL),在此条件下SRRBO得率为6.29%。经GC-MS分析表明,SRRBO主要由棕榈酸(9.12%)、油酸(85.80%)、角鲨烯(1.65%)和β-谷甾醇(3.31%)组成。体外抗氧化活性分析表明,SRRBO对·OH和DPPH·均有较好的清除能力,具有一定的体外抗氧化活性。
Using sea red rice bran oil(SRRBO)as raw material,SRRBO was extracted from sea red rice bran by ultrasonic-assisted ethanol.Using the yield of SRRBO as an index,the extraction process was optimized by response surface methodology on the basis of single factor test,and the composition and in vitro antioxidant activity of SRRBO were analyzed.The results showed that the optimal extraction process were as follows:extraction temperature 58℃,extraction time 1.6 h and solid-liquid ratio 1:6(g/mL).Under these conditions,the yield of SRRBO was 6.29%.GC-MS analysis showed that SRRBO was mainly composed of palmitic acid(9.12%),oleic acid(85.80%),squalene(1.65%)and β-sitosterol(3.31%).In vitro antioxidant activity analysis showed that SRRBO had good scavenging ability for.OH and DPPH·,and had certain in vitro antioxidant activity.
作者
王子甄
危莹璐
曾莹淇
王嘉怡
钟赛意
陈建平
WANG Zi-zhen;WEI Ying-lu;ZENG Ying-qi;WANG Jia-yi;ZHONG Sai-yi;CHEN Jian-ping(College of Food Science and Technology,Guangdong Ocean University,Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety,Guangdong Province Engineering Laboratory for Marine Biological Products,Guangdong Provincial Engineering Technology Research Center of Seafood,Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution,Guangdong Provincial Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing,Zhanjiang 524088,Guangdong,China;Collaborative Innovation Center of Seafood Deep Processing(Dalian Polytechnic University),Dalian 116034,Liaoning,China)
出处
《粮食与油脂》
北大核心
2023年第7期79-83,共5页
Cereals & Oils
基金
校级大学生创新训练计划项目(010403042112)。
关键词
海红米糠油
提取工艺
组成成分
体外抗氧化活性
sea red rice bran oil
extraction process
composition
in vitro antioxidant activity
