摘要
采用微波辅助提取方法从万寿菊原料中提取叶黄素酯,考察了料液比、提取时间对提取效率的影响。结果表明,在500W微波功率下,最佳提取条件为料液比1∶20(g/mL)、提取时间20s;采用高效液相色谱和大气压化学电离(APCI)离子化质谱联用技术确定叶黄素酯的脂肪酸组成;以过氧化值(POV)为指标研究叶黄素酯对菜籽油、色拉油和猪油的抗氧化作用。结果表明,叶黄素酯能够有效延缓猪油、菜籽油、大豆色拉油的氧化,随着叶黄素酯添加量的增大,对油脂的抗氧化作用越明显。
Lutein ester w, as extracted from marigold by microwave-assisted extraction. The major factors including the ratio of materials to solvent and extraction time were studied. The optimal conditions are 1：20 （g/ mL）, 20 s. The extract was analyzed by high performance liquid chromatography-mass spectrometry with an atmospheric pressure chemical ionization interface（HPLC-APCI MS）. Antioxidation activity of extract of marigold in lard, rap oil and soybean salad oil was studied using peroxide value（POV）. The results indicated that the activity was strong and was enhanced with the increasing amount of lutein ester.
出处
《食品科技》
CAS
北大核心
2008年第9期180-183,共4页
Food Science and Technology
基金
中国博士后科学基金资助(20060400534)
关键词
叶黄素酯
微波辅助提取
抗氧化
液质联用分析
油脂
lutein ester
microwave-assisted extraction
antioxidation
HPLC-APCI MS
edible oil
