摘要
为探索芝麻粕植酸的超声波辅助醋酸法提取最佳工艺条件,采用单因素试验及响应面法对植酸提取工艺进行优化,并分析芝麻粕植酸的抗氧化活性。结果表明:芝麻粕植酸提取的最佳工艺条件为超声波功率270 W、超声波时间20 min、醋酸质量分数15%、料液比1∶16、提取时间115 min、提取温度51℃,在最佳工艺条件下芝麻粕植酸的提取率为73.24%。体外抗氧化试验表明,芝麻粕植酸具有一定的抗氧化活性,其还原力、DPPH自由基清除率和羟自由基清除率的较适质量浓度分别为80、100μg/mL和120μg/mL。
In order to determine the optimal conditions for ultrasound-assisted acetic acid extraction of phytic acid from sesame meal, the extraction conditions were optimized by single factor experiment and response surface methodology, and the antioxidant activity of phytic acid from sesame meal was analyzed. The results showed that the optimal extraction conditions of phytic acid from sesame meal were obtained as follows: ultrasonic power 270 W, ultrasonic time 20 min, mass fraction of acetic acid 15%, ratio of material to liquid 1∶16, extraction time 115 min and extraction temperature 51℃. Under these conditions, the extraction rate of phytic acid was 73.24%. In vitro antioxidant experiments showed that phytic acid from sesame meal had certain antioxidant activity. The optimal mass concentrations of phytic acid for reducing power, DPPH radical scavenging rate and hydroxyl radical scavenging rate were 80, 100 μg/mL and 120 μg/mL respectively.
作者
钱森和
郑鹏
周炎
胡刘秀
王洲
薛正莲
QIAN Senhe;ZHENG Peng;ZHOU Yan;HU Liuxiu;WANG Zhou;XUE Zhenglian(College of Biological and Chemical Engineering,Anhui Polytechnic University,Wuhu 241000,Anhui,China;Zhanghengchun Pharmaceutical Co.,Ltd.,Wuhu 241000,Anhui,China)
出处
《中国油脂》
CAS
CSCD
北大核心
2020年第8期115-120,共6页
China Oils and Fats
基金
安徽省大学生创新项目(201710363185,201810363192)
安徽省高校自然基金提升计划(TSKJ2017B17)。
关键词
芝麻粕
植酸
超声波
提取
抗氧化活性
sesame meal
phytic acid
ultrasound
extraction
antioxidant activity
作者简介
钱森和(1978),男,副教授,博士,主要从事生物技术与工程方面的研究工作(E-mail)qiansenhe@163.com。
