微波辅助提取橘叶多酚及其对花生油的抗氧化效果

Microwave-assisted extraction and antioxidation effect on peanut oil of tangerine leaves polyphenols

用微波辅助乙醇溶液提取橘叶多酚。通过单因素试验考察了微波功率、乙醇体积分数、料液比(橘叶和乙醇溶液的质量体积比)及提取时间4个因素对橘叶多酚提取率的影响,并通过正交试验优化了提取工艺参数,即当微波功率为550 W、乙醇体积分数为60%、料液比为1:20、提取时间为15 min时,橘叶多酚提取率可达到3.53%。然后,考察了橘叶多酚对花生油的抗氧化效果,发现当花生油中添加质量分数0.08%的橘叶多酚时,便可显示出较强的抗氧化效果。另外,通过比较发现,橘叶多酚对花生油的抗氧化效果明显强于VE,但低于特丁基对苯二酚对花生油的抗氧化效果。

Tangerine leaves polyphenol（TLP） was extracted by microwave-assisted ethanol solution. The effects of 4 factors including microwave power, ethanol volume percentage, solid-to-liquid ratio（mass/volume percentage of tangerine leaves to ethanol solution）, and extraction time on TLP yield were investigated. The process parameters of TLP extraction were optimized using orthogonal test, that is, 550 W of microwave power, 60% of ethanol volume percentage, 1：20 of solid-to-liquid ratio, and 15 min of extraction time. A 3.53% TLP yield was obtained under the optimum conditions. Subsequently, the antioxidation effect of TLP on peanut oil was investigated. The results showed that stronger oxidation effect on peanut oil was exhibited when adding mass percentage 0.08% of TLP into peanut oil. Furthermore, the antioxidation effect of TLP on peanut oil was higher than that of vitamin E and lower than that of tert-butylhydroquinone by comparison.