蓬蒿籽多酚提取工艺的响应面优化及其对食用油脂抗氧化活性研究

Optimization of extraction process of polyphenols from Chrysanthemum coronarium seeds with response surface methodology and its antioxidant activity on edible oils

以蓬蒿籽为原料,在单因素实验基础上,采用响应面法对蓬蒿籽多酚的提取工艺条件进行优化,并对蓬蒿籽多酚的抗氧化活性进行研究。结果表明,蓬蒿籽多酚的最佳提取工艺条件为:提取温度75℃,料液比1∶27,乙醇体积分数53%,提取时间70 min。在最佳条件下,蓬蒿籽多酚得率为20.36%。蓬蒿籽多酚对猪油、菜籽油及花生油都有较强的抗氧化效果,较柠檬酸和BHA对猪油的抗氧化效果好,且与抗坏血酸、柠檬酸、BHA及BHT有协同增效作用。

Taking the Chrysanthemum coronarium seeds as the raw material,the extraction technology of polyphenols from Chrysanthemum coronarium seeds was optimized by response surface methodology based on single factor experiment,and antioxidant activity of the polyphenols was studied.The results revealed that the optimal extraction conditions were obtaind as follows:extraction temperature 75℃,solid-liquid ratio 1∶27,ethanol volume fraction 53%,extraction time 70 min.Under the optimal conditions,the extraction rate of polyphenols from Chrysanthemum coronarium seeds was 20.36%.Moreover,polyphenols from Chrysanthemum coronarium seeds had stronger antioxidant effects on lard,rapeseed oil and peanut oil,better than citric acid and BHA on lard,and had synergistic effects with ascorbic acid,citric acid,BHA and BHT.