菜籽饼中植酸的醋酸法提取工艺及其体外抗氧化性研究

Technology of Extracting Phytic Acid with Acetic Acid and Its Antioxidant Activity in Vitro

菜籽饼是菜籽压榨制油的副产物,是提取植酸的良好原料。试验以菜籽饼为材料,探索采用醋酸法提取植酸的工艺条件及其体外抗氧化性。以植酸得率为参考指标,选取提取温度、液料比、醋酸质量分数、提取时间进行单因素和响应面优化试验,得到醋酸法提取菜籽饼中植酸的工艺条件为提取温度65℃、液料比11:1、醋酸质量分数0.75%、提取时间75 min。在此工艺条件下植酸得率为20.22 mg/g。以标准植酸、维生素C为对照,研究植酸提取液的还原能力及对羟自由基和DPPH.的清除率,试验结果表明,植酸提取液具有一定的体外抗氧化性。

Rapeseed meal was the main by-products of pressing rapeseed oil and a good resource of phytic acid extraction. Using rapeseed meal as material, technology of extracting phytic acid with acetic acid and its antioxidant activity in vitro were discussed. According to the yield of phytic acid, optimal extraction conditions of phytic acid of repeseed meal by acetic acid was determined by single factor and response surface experiment, selecting extraction temperature, liquid-solid rate, acetic acid mass fraction and extraction time. The result demonstrated that the yield of phytic acid reached 20.22 mg/g on the optimal extraction conditions that extraction temperature was 65℃, liquid-solid rate was 11 ： 1, acetic acid mass fraction was 0.75%, and extraction time was 75 min. With phytic acid and vitamin C as a control, by measuring the reduction ability, scavenging capacity of hydroxyl radical and DPpHo of phytic acid extract, the results showed that nhvtic acid extract had certain antinxidant aetlvitv in vitrn