摘要
以黄秋葵籽为原料,利用超声波辅助提取黄秋葵籽油。分析几种溶剂对黄秋葵籽油提取率及品质的影响,以提油率为指标,利用单因素试验和正交试验对提取工艺进行优化,分析黄秋葵籽油的脂肪酸组成,分析了其清除DPPH自由基、OH自由基的能力。结果表明,最佳提取工艺为:提取溶剂采用正己烷,料液比1︰16 (g/mL)、提取温度60℃、超声波功率320 W、提取时间45 min,该条件下黄秋葵籽提油率达到24.88%±0.12%。主要含有亚油酸(44.1%)、棕榈酸(29.5%)、油酸(19.8%)和硬脂酸(3.8%)。黄秋葵籽油对DPPH自由基、OH自由基具有较好的清除作用。
The okra seed oil was extracted with the aid of ultrasonic from okra seeds.The extraction process was optimized by single factor experiment and orthogonal experiment using the oil extraction yield as the index.The fatty acid composition and antioxidant properties were analyzed.The result showed that the optimized extraction processing was as follows:n-hexane acted as the extraction solvent,ultrasonic power of 320 W,the ratio of material to solvent of 1︰16(g/mL),the extraction temperature of 60℃,and the extraction time of 45 min.Under optimal condition,the oil extraction yield reached to24.88%±0.12%.The components analysis showed the principal fatty acid in the okra seed oil were linoleic acid(44.1%),palmitic acid(29.5%),oleic acid(19.8%)and stearic acids(3.8%).The antioxidant activity assay also indicated that the okra seed oil had good radical scavenging activity.
作者
姚宏亮
赵炜
韩燃
孔维梅
YAO Hongliang;ZHAO Wei;HAN Ran;KONG Weimei(Food Science Department,Jingling Institute of Technology,Nanjing 210038;Nantong Customs,Nantong 226002)
出处
《食品工业》
CAS
北大核心
2019年第8期71-75,共5页
The Food Industry
基金
江苏省农业科技自主创新资金项目（CX(17)3035）
金陵科技学院高等教育人才培养创新实验基地建设项目（基于教师科研项目食品科学类专业创新人才培养创新实验基地）
金陵科技学院校级“创客”虚拟班建设项目（2017ck009
2017ck008)
关键词
黄秋葵籽
超声波辅助提取
脂肪酸
抗氧化活性
okra seed
ultrasonic-assisted extraction
fatty acid
antioxidant properties
