超声波辅助提取油茶籽壳总黄酮及对猪油抗氧化能力研究

Research on total flavonoids extracted from camellia oleifera seed shell by ultrasonic and its antioxidant ability in lard

以油茶籽壳为试验材料,采用超声波辅助提取其中的总黄酮,通过单因素及正交试验确定超声波辅助提取油茶籽壳总黄酮的最优工艺条件,并对提取的总黄酮进行猪油抗氧化能力研究。结果表明:最优提取工艺条件为乙醇浓度40%(v/v)、温度65℃、料液比1∶30(w/v)、超声波功率480 W、提取时间30 min,油茶籽壳总黄酮提取得率为5.02%,添加0.15%(w/w)油茶籽壳总黄酮提取物对猪油具有较好的抗氧化能力。

Camellia Seed shell was used as a raw material and the flavonoids were extracted from the shell assisted by ultrasonic technology.The optimum technical conditions were confirmed by single factor and orthogonal experiment.The total flavonoids antioxidant ability in lard was evaluated.The result showed that the optimized conditions were ethanol concentration 40%（v/v）,temperature 65 ℃,ratio of solid-liquid 1∶ 30（w/v）,ultrasonic power 480 W,extracting time 30 min,the extraction yield was 5.02%,the amount of 0.15%（w/w） flavonoids had better antioxidant ability in lard.