摘要
用不同溶剂提取辣椒中的抗氧化物质,采用GB/T5538—1995标准测定过氧化值(POV)为指标,研究辣椒提取物对猪油的抗氧化作用。结果表明,辣椒提取物对猪油的氧化均有明显的抑制作用,其中70%乙醇提取物的效果较好。并在此基础上,以料液比、提取时间、提取温度为影响因素,以抗氧化性能的总量为评价指标,进行L9(33)正交实验,得辣椒抗氧化活性成分的最佳提取工艺条件为:提取时间8h、提取温度20℃、料液比1:9。
With the different solvent extraction capsicum＇s in oxidation resistance material, uses the GB/T5538-1995 standard determination peroxide value （POV） is the target, the research capsicum extraction to the lard oxidation resistance function. The result indicated that the capsicum extraction has the obvious inhibitory action to the lard oxidation, 70% ethyl alcohol extraction＇s effect is good. And based on this, take the material fluid compared to, the extraction time, the extraction temperature as the influencing factor, take the oxidation resistance performance＇s total quantity as the evaluating indicator, carries on L9 （33） the orthogonal experiment, results in the hot pepper oxidation resistance active constituent the optimum extraction technological conditions is： Extraction time 8h, the extraction temperature 20℃, the material fluid compares 1：9.
出处
《农技服务》
2015年第6期78-79,77,共3页
AGRICULTURAL TECHNOLOGY SERVICE
关键词
辣椒
抗氧化活性成分
POV
提取工艺
capsicum
Oxidation resistance active constituent
POV
Extraction process
作者简介
田建霞，女，籍贯：贵州，学历：大学本科；职称：助教；从事工作：生物技术或生物科学。
