摘要
采用有机溶剂法和超声波法提取薰衣草精油抗氧化成分,研究了其抗氧化活性。结果显示:有机溶剂提取薰衣草干花抗氧化成分最佳工艺条件为,乙醇体积分数60%,料液比(g∶mL)1∶25,提取温度40℃,提取时间1h。薰衣草干花抗氧化成分提取率×DPPH·清除率为0.25;超声波提取薰衣草干花抗氧化成分的最佳工艺条件为,乙醇体积分数45%,料液比(g∶mL)1∶20,超声波功率60W,提取时间45min。薰衣草干花抗氧化成分的提取率×DPPH·清除率为0.22。
Lavender extracts were obtained by ultrasound method and organic solvent extraction method. The processes and antioxidant activity were compared. The result showed that the optimum extracting condition by organic solvent was: 60 % ethanol, solid--liquid ratio 1 : 25, extraction temperature 40℃, 1 hour, the antioxidant activity was 0.25. The optimum extracting condition by ultrasound method was. 45 % ethanol, the solid--liquid ratio 1 : 20, the supersonic power 60W, 45min. At this condition, the antioxidant activity was 0.22.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2009年第1期173-176,共4页
Food and Fermentation Industries
基金
新疆维吾尔自治区高校科研重点课题(No.XJEDU2007I40)
石河子大学自然科学与技术重点项目(No.ZRKX2006-Z04)资助
关键词
薰衣草
抗氧化成分
提取
抗氧化性
Lavender, antioxidant constituents, extraction, antioxidant activity