Optimization of Extraction Process for Antioxidant Active Components in Seeds of Firmiana platanifolia

[Objectives]To optimize the extraction process of antioxidant active components from seeds of Firmiana platanifolia.[Methods]The seeds of F.platanifolia were taken as the research object.The primary samples of seeds of F.platanifolia were prepared following the procedure of selection,cleaning,shelling,drying and pulverization.The DPPH·(1,1-diphenyl-2-picrylhydrazyl)scavenging rate of the extract of seeds of F.platanifolia was used as an indicator,to conduct the single factor experiment for determining optimum single factors such as extraction solvent,extraction time,solid-to-liquid ratio,and extraction temperature.Then the experimental design was optimized by the response surface methodology.[Results]Single factor experiment showed that the optimal extraction solvent for the antioxidant active components of F.platanifolia seeds was ethyl acetate,the optimal extraction time was 50 min,the optimum solid-to-liquid ratio was 1∶6 g/mL,and the optimal extraction temperature was 60℃.The response surface optimization experiment showed that the optimal extraction process of the antioxidant active component extract of F.platanifolia seeds was:the extraction solvent was ethyl acetate,the extraction time was 45 min,the solid-to-liquid ratio was 1∶5 g/mL,and the extraction temperature was 55℃,which was basically consistent with the results of single factor experiment.Under the optimal extraction conditions,the DPPH·scavenging rate of ethyl acetate extract(200 mg/mL)of F.platanifolia seeds was 94.25%,which was equivalent to that of vitamin E(V E)solution(147.39 mg/L)dissolved with ethyl acetate.[Conclusions]The ethyl acetate extract of F.platanifolia seeds has a strong antioxidant capacity of eliminating DPPH·in vitro.

青桐种子的含水量与化学成分分析及利用评价

为了给青桐种子的妥善贮藏、合理开发与科学利用提供依据,以青桐(Firmiana platanifo-lia)种子为材料,采用烘干法、气相色谱法、氨基酸自动分析仪法和紫外分光光度法对其含水量和化学成分进行了分析。结果表明:青桐种子的含水量为(10.23±0.12)%,可溶性糖含量为(50.23±1.6258)%,粗脂肪含量为(20.04±0.23)%。粗脂肪中含有4种不饱和脂肪酸,占其总含量的67.02%,其中,人体必需不饱和脂肪酸3种,分别为亚油酸(42.43%)、亚麻酸(0.67%)和油酸(22.85%);氨基酸17种,其中,必需氨基酸7种,占其总含量的30.94%。结论:青桐种子可耐贮藏3～15a,其种子粗脂肪中的不饱和脂肪酸含量较高,氨基酸种类多,营养丰富,可作为药用植物油的重要资源进行开发利用。

青桐种子形态及脂肪特性分析

通过测定青桐(Firmiana platanifolia)种子的千粒重、种子形状、含水量、粗脂肪含量和脂肪酸组成,初步分析青桐种子的形态和脂肪特性。结果表明,青桐种子千粒重、含水量、粗脂肪含量分别为121.0348g、10.23%和19.59%;青桐种子油中不饱和脂肪酸油酸、亚油酸含量分别为22.86%、42.43%。