| 不同工艺制备辣椒籽油的体外抗氧化活性比较 |
| |
| 引用本文： | 刘安,罗松,李祁广,杨鑫迪,徐丹丹,肖文军.不同工艺制备辣椒籽油的体外抗氧化活性比较[J].食品与机械,2016,32(6):168-170,219. |
| |
| 作者姓名： | 刘安 罗松 李祁广 杨鑫迪 徐丹丹 肖文军 |
| |
| 作者单位： | 湖南农业大学国家植物功能成分利用工程技术研究中心，湖南 长沙 410128;湖南农业大学园艺园林学院植物资源工程系，湖南 长沙 410128;湖南农业大学国家植物功能成分利用工程技术研究中心，湖南 长沙 410128；湖南农业大学园艺园林学院植物资源工程系，湖南 长沙 410128；湖南省植物功能成分利用协同创新中心，湖南 长沙 410128 |
| |
| 基金项目： | 国家级大学生创新创业训练计划项目（编号：SCX1505）；湖南省科技重大专项（编号：2015NK1003） |
| |
| 摘 要： | 采用体外抗氧化活性试验模型,以Vc和VE作对照,比较研究超临界CO_2萃取、石油醚萃取及超临界CO_2萃取后脱色脱胶3种工艺制备的辣椒籽油的体外抗氧化活性。结果表明,不同工艺制备的辣椒籽油的还原能力以及对羟基自由基、超氧阴离子自由基和H_2O_2的清除率从高到低依次为超临界萃取后脱色脱胶、超临界萃取、石油醚萃取,对DPPH自由基清除率从高到低依次为石油醚萃取、超临界萃取、超临界萃取后脱色脱胶;超临界萃取后脱色脱胶、超临界萃取、石油醚萃取3种工艺制备的辣椒籽油对超氧阴离子自由基的IC_(50)分别为0.09,0.13,0.34mg/mL,对羟基自由基的IC_(50)分别为0.98,1.73,2.19 mg/mL,对DPPH自由基的IC_(50)分别为38.47,10.82,2.00 mg/mL;综合比较,采用超临界CO_2萃取后脱色脱胶制备的辣椒籽油体外抗氧化性最好
|
| 关 键 词： | 辣椒籽油 超临界萃取 石油醚萃取 脱色 脱胶 体外抗氧化 |
| 收稿时间： | 2016/2/28 0:00:00 |
Comparing antioxidant activity of pepper seeds oil in vitro produced by different process |
| |
| LIUAn,LUOSong,LIQiguang,YANGXindi,XUDandan,XIAOWenjun.Comparing antioxidant activity of pepper seeds oil in vitro produced by different process[J].Food and Machinery,2016,32(6):168-170,219. |
| |
| Authors: | LIUAn LUOSong LIQiguang YANGXindi XUDandan XIAOWenjun |
| |
| Affiliation: | National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients, Changsha, Hunan 410128, China;Department of Plant Resources Engineering, College of Horticulture and Landscape Architecture, Hunan Agricultural University, Changsha, Hunan 410128, China; National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients, Changsha, Hunan 410128, China; Department of Plant Resources Engineering, College of Horticulture and Landscape Architecture, Hunan Agricultural University, Changsha, Hunan 410128, China; Provincial Co-Innovation Center of Ultilization of Botanical Function Ingredients, Changsha, Hunan 410128, China |
| |
| Abstract: | The antioxidant activity in vitro experimental model method is adopted, with control of Vc and VE, a comparative study of supercritical CO2 extraction and petroleum ether extraction and supercritical CO2 extraction after degumming and bleaching of three kinds of process technology for preparation of pepper seed oil antioxidant activity.The results show that the reduction ability of pepper seed oil and the hydroxyl radical, superoxide anion free radicals and H2O2 scavenging rate from high to low process followed by supercritical fluid extraction after degumming and bleaching, supercritical fluid extraction, petroleum ether extraction, DPPH free radical scavenging rate from high to low craft followed by petroleum ether extraction, supercritical fluid extraction, supercritical fluid extraction degumming and bleaching;Super critical fluid extraction after degumming and bleaching, supercritical fluid extraction, petroleum ether extraction of three kinds of technology to prepare the pepper seed oil on superoxide anion free radical IC50 respectively 0.09 mg/mL, 0.13 mg/mL, 0.34 mg/mL. The IC50 of hydroxyl radicals respectively for 0.98 mg/mL, 1.73 mg/mL, 2.19 mg/mL. The IC50 of DPPH free radical respectively for 38.47 mg/mL, 10.82 mg/mL, 2.00 mg/mL; It is showed that the three kinds of process, pepper seed oil using supercritical CO2 extraction after decolorization of the best. |
| |
| Keywords: | |
| 本文献已被 CNKI 等数据库收录！ |
| 点击此处可从《食品与机械》浏览原始摘要信息 |
|
点击此处可从《食品与机械》下载全文 |
|
