乙醇浸提菜籽饼中多酚的响应面优化及体外抗氧化性研究

Polyphenols of rapeseed meal by ethanol extraction by response surface methodology and its antioxidant activity in vitro

菜籽饼是油菜籽榨油后的主要副产物,其含有较多的多酚类物质,多酚具有一定的抗氧化性,菜籽饼多酚是一种具有开发价值的天然抗氧化剂。本文以菜籽饼为材料,探讨用乙醇浸提多酚的工艺条件及其体外抗氧化性。以多酚得率为考察指标,选择乙醇体积分数、液料比、提取温度和初始pH进行单因素试验,并进行响应面试验确定乙醇浸提菜籽饼多酚的最优工艺条件:乙醇体积分数70%,液料比12∶1,温度52℃、初始pH为3,在此工艺条件下多酚得率为21.96mg/g。以鞣酸、维生素C为对照,通过测定多酚提取液的还原能力、对羟自由基和DPPH.的清除能力,结果表明,多酚提取液具有一定的体外抗氧化能力。

Rapeseed meal was the main by-products of pressing rapeseed oil,which contained more polyphenols.Polyphenols had certain antioxidant properties,and polyphenols of rapeseed meal was developing natural antioxidants.In this article,using rapeseed meal as material,technology of extracting polyphenols with ethanol and antioxidant activity of polyphenols extract of ethanol in vitro were discussed.According to the yield of polyphenols,optimal extraction conditions of polyphenols of repeseed meal by ethanol was determined by single factor and response surface experiment,selecting the volume fraction of ethanol,liquid-solid rate,extraction temperature and initial pH.The result demonstrated the yield of polyphenol reached 21.96mg/g on the optimal extraction conditions that the volume fraction of ethanol was 70%,liquid-solid rate was 12 ∶ 1,extraction temperature was 52℃ and initial pH was 3.With tannin and vitamin C as a control,by measuring the reduction ability,scavenging capacity of hydroxyl radical and DPPH·of polyphenol extract,the results showed that polyphenol extract had certain antioxidant activity in vitro.