迷迭香叶中鼠尾草酸的超声破碎提取工艺及其抗油脂氧化研究

Ultrasonic crushing extraction process of carnosic acid from rosemary leaves and its antioxidant effect on oil

迷迭香叶富含抗氧化成分,特别是抗氧化性强且热稳定性好的鼠尾草酸。以迷迭香叶为原料,研究超声破碎提取其中鼠尾草酸的最佳工艺。采用单因素试验和正交试验研究了料液比、乙醇体积分数、超声功率、超声时间对鼠尾草酸提取率的影响;利用Schaal烘箱法研究迷迭香叶中鼠尾草酸对油脂的抗氧化作用。结果表明,超声破碎提取迷迭香叶中鼠尾草酸的最佳工艺条件为:以无水乙醇为溶剂,料液比1∶10,超声功率600 W,超声时间2 min。在最佳工艺条件下,迷迭香叶中鼠尾草酸的提取率可达到93. 6%。抗氧化活性分析表明,迷迭香叶中鼠尾草酸有较强的抗油脂氧化活性,对油脂的抗氧化能力与鼠尾草酸添加量呈正相关。

Rosemary leaves are rich in antioxidant component,especially carnosic acid,which has strong antioxidant activity and good thermal stability.The optimal technology of extracting carnosic acid from rosemary leaves by ultrasonic crushing was studied.The effects of ratio of material to liquid,ethanol volume fraction,ultrasonic power and ultrasonic time on the extraction rate of carnosic acid were investigated by single factor experiment and orthogonal experiment.The antioxidant effect of carnosic acid from rosemary leaves on oil was studied by Schaal oven method.The results showed that the optimal extraction conditions of carnosic acid from rosemary leaves by ultrasonic crushing were obtained as follows:with anhydrous ethanol as solvent,ratio of material to liquid 1∶10,ultrasonic power 600 W and ultrasonic time 2 min.Under these conditions,the extraction rate of carnosic acid from rosemary leaves was 93.6%.The analysis of antioxidant activity showed that carnosic acid from rosemary leaves had strong antioxidant activity to oil and the antioxidant capacity was positively correlated with dosage of carnosic acid.