芝麻饼中木脂素的提取工艺及其抗氧化性能研究

Extraction Process and Antioxidative Activity of Lignans from Sesame Cake

研究了提取试剂、液料比、时间、温度和提取次数对芝麻饼中芝麻木脂素提取得率的影响,通过正交试验得出最佳提取工艺条件,即液料比为8∶1,温度为55℃,时间为7 h,提取试剂为体积分数90%的乙醇。在最佳工艺条件下,芝麻饼中芝麻木脂素的得率为1.52%。采用Rancimat法测定芝麻木脂素的抗氧化性能,结果为在猪油体系中芝麻木脂素的抗氧化能力较弱。

In this paper, the conditions including extract reagents, solid-liquid ratio, extraction time, temperature and times in preparation of sesame lignans from sesame cake are investigated. Optimum conditions determined from orthogonal test analysis are as follows： solid-liquid ratio 8 ： 1, temperature 55 ℃, time 7 h, extract reagents 90% ethanol. Under optimum conditions, the extract accounted for 1.52 % of the dried powder of sesame cake. The antioxidant properties of sesame lignans are determined by Rancimat, the antioxidative ability of sesame lignans is weaker than others in the lard system.