东魁杨梅种仁油提取工艺及抗氧化活性研究

Extraction Technology and Antioxidant Activity of Kernel Oil in Myrica rubra cv. Dongkui

采用超声有机溶剂提取法对东魁杨梅种仁油进行提取,通过单因素实验、人工神经网络法筛选出显著影响东魁杨梅种仁油提取率的工艺参数,利用GC/Q-TOF MS对种仁油成分进行分析测定,并研究其理化性质及DPPH自由基清除活性。结果表明,最佳提取条件为:液固比13.91 mL/g,提取时间40.85 min,提取温度42.66℃,超声功率300 W,东魁杨梅种仁油提取率为67.94%,不饱和脂肪酸含量达82.20%,具有较好的抗氧化活性,DPPH自由基清除活性IC50值9.95 mg/mL,且酸值、碘值、不饱和值均符合食用油开发标准。

The kernel oil of Myrica rubra cv. Dongkui was extracted by ultrasonic organic solvent extraction technology. Single-factor experiments and Artificial Neural Network were applied to screen out the technological parameters that significantly affected the extraction yield of Myrica rubra cv. Dongkui kernel oil. GC/Q-TOF MS was used to analyze and determine the fatty oil compositions, and its physicochemical properties and DPPH radical scavenging activity were also investigated. The results indicated that the optimal extraction conditions were as follows: liquid/solid ratio of 13.91 mL/g, extraction time of 40.85 min, extraction temperature of 42.66 ℃, ultrasonic power of 300 W. Under these optimum parameters, the extraction yield of Myrica rubra cv. Dongkui kernel oil was 67.94%, and the unsaturated fatty acid content was 82.20%. And the kernel oil had a good antioxidant activity with IC50value of 9.95 mg/mL for DPPH radical scavenging activity. Moreover, the acid value, iodine value and unsaturated value all meet the development standard of edible oil.