摘要
以乙醇为溶剂,超声波辅助提取余甘子果实的抗氧化成分并作用于花生油,对提取工艺及提取物对花生油的抗氧化活性进行了研究。正交实验的结果表明最佳提取工艺条件为:固液比为1:20、超声波处理60min、乙醇质量分数为50%;余甘子提取物能明显降低花生油过氧化值,常温下有良好的热稳定性与抗氧化性能。
The antioxidant components of Phyllanthus emblica L.were extracted by ultrasonic assisted method,their antioxidant activities in peanut oil were studied,and the extraction solvent was alcohol.The optimal condition for extraction obtained through the orthogonal test was as follows： material-solvent 1：20,ultrasonic extracting time 20min,50% alcohol solution.The results showed that the extracts could drop the peroxide value obviously,and exhibited good stability and activities at normal atmospheric temperature.
出处
《莆田学院学报》
2011年第2期71-73,93,共4页
Journal of putian University
基金
莆田学院大学生创新课题
关键词
余甘子
抗氧化
超声波
正交
过氧化值
Phyllanthus emblica
antioxidant
ultrasonic
orthogonal
peroxide value
