超声辅助水蒸气蒸馏法提取肉豆蔻挥发油及其抗氧化活性研究

Study on extraction of essential oil from nutmeg by ultrasonic-assisted steam distillation and its antioxidant activity

在单因素试验的基础上,采用响应面法优化超声辅助水蒸气蒸馏法提取肉豆蔻挥发油的工艺,并通过体外抗氧化试验评价其活性。结果表明:肉豆蔻挥发油最佳提取工艺条件为液料比15∶1(mL/g)、超声时间21 min、超声功率181 W、提取时间129 min,在此条件下挥发油的平均得率为13.387%,与预测值13.399%接近;肉豆蔻挥发油对DPPH·、·OH和亚硝酸盐均有一定的清除能力。

On the basis of single factor test,response surface method was used to optimize the extraction process of nutmeg essential oil by ultrasonic-assisted steam distillation,and its activity was evaluated by in vitro antioxidant test.The results showed that the optimal extraction conditions were liquid-solid ratio of 15 ∶1(mL/g),ultrasonic time 21 min,ultrasonic power 181 W and extraction time 129 min.Under these conditions,the average yield of essential oil was 13.387 %,which was close to the predicted value of 13.399 %.The essential oil of nutmeg had certain scavenging ability on DPPH·,·OH and nitrite.