香蕉皮中黑色素的提取及其对不同油脂的抗氧化作用研究

Study on Extraction of Banana Peel Melanin and its Antioxidantive Effects on Different Edible Oils

以酸-碱法提取香蕉皮黑色素,通过正交试验优化提取工艺,研究香蕉皮黑色素对动植物油的抗氧化作用,并将黑色素与合成抗氧化剂抗氧化效果进行比较。结果表明,香蕉皮黑色素最佳提取条件为提取温度80℃、提取时间15min、加碱后溶液p H值11。黑色素的添加量为0.20%时,对动、植物油脂的抗氧化效果最佳,且抗氧化能力优于BHA。

The extraction technology of Banana peel melanin was extracted by acid alkali method,and the antioxidant effect of Banana peel melanin on plant and animal oil was studied by orthogonal experiment.The results showed that the optimum conditions for extracting melanin from banana peel wereextraction temperature 80 ℃,extraction time 15 minand the p H value of the solution was 11 after adding alkali.When melanin was added to 0.20%,it had the best antioxidant effect on animal and vegetable oils,and its antioxidant capacity was better than BHA.