文冠果种仁中共轭亚油酸提取工艺及其氧化性研究

Research on Extraction Technique and Antioxidant Activity of Conjugated Linoleic Acid from Seed Kernel of Xanthoceras sorbifolia Bunge

研究了文冠果种仁油中共轭亚油酸(CLA)的提取工艺,采用紫外分光光度计对提取的共轭亚油酸进行了分析。结果得出最佳工艺组合:丙二醇与KOH的配比为0.6∶1(mol∶L)、反应温度180℃、反应时间2h,得率为58.34%。氧化实验表明,使用0.01%茶多酚、0.07%Span40和0.02%柠檬酸能够显著提高CLA的抗氧化性;不同环境因子对CLA过氧化值有不同影响,其中,温度影响最大,光照次之,湿度最小。

Using seed kernel of yellow-horn （Xanthoceras sorbifolia Bunge） as raw material, extraction technique of conjugated linoleic acid（CLA） from X. sorbifolia was researched in the experiment, and CLA was analyzed and identified by UV-spectrophotometry. The results showed that the optimum conditions were identified as follows ： ratio of propanediol ： KOH 0.6 ： 1 （ mol ： L）, reaction temperature 180℃, reaction time 2 h,yield 58.34 % ; the antioxidation activity of CLA could be obviously increased by addition of 0.01% tea polyphenols ＋ 0.07 % span 40 ＋ 0.02 % citric acid. Peroxide number of CLA was affected by various environmental factors, among which temperature ranked the first, light intensity took the second place, and humidity was the last.