油茶籽粕抗氧化物质的超声辅助浸提与应用

Ultrasonic assisted extraction and application of antioxidants in camellia oilseed meal

优化油茶籽粕中抗氧化物质的超声辅助浸提工艺,并考察提取物的抗油脂氧化效果。以FRAP抗氧化能力和DPPH自由基清除率为指标,在单因素试验的基础上,选择乙醇浓度、浸提温度和时间建立三因素三水平的响应面试验,优化油茶籽粕抗氧化物质的超声辅助浸提工艺参数为:料液比1:15(g/mL)、乙醇浓度80%、浸提温度70℃、浸提时间60 min。在此条件下,提取液的FRAP抗氧化能力和DPPH自由基清除率的实际值分别达0.421 mmol/L和88.72%,而理论预测值分别为0.488 mmol/L和87.65%。提取液浓缩干燥后,以0.008%、0.020%和0.050%的质量浓度加入食用油中,在加速氧化过程中油菜籽粕提取物表现出一定的抗氧化效果,且提取物和BHT在0.020%浓度下对油脂酸价增加的抑制作用相当。因此,油茶籽粕是食用油天然抗氧化剂开发的优质资源。

The ultrasonic assisted extraction technology of antioxidants in Camellia oleifera seed meal was optimized,while the antioxidative effect of the extract in edible oil was investigated.According to the results of single-factor test,ethanol concentration,extraction temperature and extraction time were selected to establish the three-factor three-level response surface models,using the FRAP antioxidant ability and DPPH free radical scavenging rate of extract as dependent variable.The optimized parameters of ultrasonic assisted extraction were as follows:material-liquid ratio 1:15(g/mL),ethanol concentration 80%,extraction temperature 70℃,and extraction time 60 min.Under these conditions,the actual values of FRAP antioxidant ability and DPPH free radical scavenging rate of the extract reached 0.421 mmol/L and 88.72%,and the theoretically predicted values were 0.488 and 87.65%,respectively.The extract was further prepared by vacuum concentration and drying,and was added into edible oil at the concentration of 0.008%,0.020%and 0.050%.The extract supplementation showed antioxidant effects during the accelerated oxidation process of the oil,especially the inhibition effects of extract and BHT on the increase of acid value at 0.020%concentration were comparable.Camellia oleifera seed meal is a high-quality resource for the development of natural antioxidants in edible oil.