浊点萃取法提取黑种草子粕抗氧化剂的工艺研究

Cloud point extraction technology of antioxidizing components from Nigella glandulifera seed meal

采用浊点萃取法提取黑种草子粕(NGSM)中抗氧化活性成分,以对DPPH自由基清除率为考察指标,采用单因素试验和正交试验考察在浊点萃取过程中各关键因素对清除率的影响,确定较佳提取条件为:表面活性剂质量浓度40 g·L-1,液固比35∶1,离子强度0.513 mol·L-1,平衡时间50 min。提取物质量浓度为40 g·L-1时,对DPPH自由基的平均清除率为86.87%,且呈剂量效应关系。

Cloud point extraction （CPE） was applied for the extraction of antioxidizing components from Nigella glandulifera seed meal （NGSM）. The extraction technology was optimized by single factor experiment and orthogonally designed experiment with scavenging ratio of free radical of 1,1 - diphenyl - 2 - trinitro - phenyl hydrazine （DPPH） as indicator for antioxidizing activity of the extract. The optimum extraction conditions were obtained as follows ： surfactant mass concentration, 40 g · L- 1 ; liquid - solid ratio, 35 ： 1 ; ion strength,0. 513 mol · L-l; and equilibration time,50 min. Under such conditions, the average DPPH free radical scavenging ratio achieves 86. 87% ,and the efficacy is related to its dosage.