米糠抗氧化剂的制备及其抗氧化能力研究

Study on Preparation and Effect of Rice Bran Food Antioxidant

目的:丰富的小米糠资源研究、利用较少,同时当前市场存在化学抗氧化剂过度使用的现象,通过从米糠中提取亚油酸将其深加工为天然抗氧化剂的方法,为小米糠综合开发利用及其深加工提供依据,为农业资源配置优化和农村经济效益提高做一定的贡献。方法:提取小米糠油利用索氏提取法,纯化亚油酸利用尿素包合法,加入乳化剂PGPR及水搅拌制成脂溶性亚油酸抗氧化剂,再对其进行相关自由基的清除作用试验。结果:索氏提取法提取小米糠油时,以正己烷为溶剂,在物料比为1∶20,提取时间为7 h,小米糠油的出油率达到11.21%。尿素包合纯化小米糠油中的亚油酸,混合脂肪酸中的亚油酸的含量最高,经气相色谱法分析亚油酸得率为64.45%,制成的抗氧化剂对DPPH、ABTS自由基均有一定的清除作用。结论:改善小米糠的资源浪费现状,提高其产品附加值,减少市场滥用化学抗氧化剂现象,可使油脂短缺问题得到一定解决。

Objective:there is less research and utilization of abundant millet bran resources.At the same time,there is the phenomenon of excessive use of chemical antioxidants in the current market.The method of extracting linoleic acid from rice bran and deep processing it into natural antioxidants provides a basis for the comprehensive development and utilization of millet bran and its deep processing,and makes a certain contribution to the optimization of agricultural resource allocation and the improvement of rural economic benefits.Methods:millet bran oil was extracted,linoleic acid was purified by Soxhlet extraction,urea inclusion method,emulsifier PGPR and water stirring were added to make fat soluble linoleic acid antioxidant,and then the scavenging effect of related free radicals is tested.Results:When millet bran oil was extracted by Soxhlet extraction method,with n-hexane as solvent,the material ratio was 1∶20 and the extraction time was 7 h,the oil yield of millet bran oil reached 11.21%.The content of linoleic acid in the mixed fatty acids was the highest.The yield of linoleic acid is 64.45% by gas chromatography.The antioxidant had a certain scavenging effect on DPPH and ABTS free radicals.Conclusion:the problem of oil shortage can be solved by improving the current situation of resource waste of millet bran,increasing the added value of its products,reducing the abuse of chemical antioxidants in the market.