食品科学2012，Vol.33Issue(10)：136-140,5.
超声波提取葡萄籽油的工艺优化及其抗氧化性研究
Optimization of Ultrasonic-Assisted Extraction and Antioxidant Activity of Grape Seed Oil
王媛 1王定颖 1岳田利1
作者信息
- 1. 西北农林科技大学食品科学与工程学院,陕西杨凌712100
- 折叠
摘要
Abstract
Grape seed oil （GSO） is a kind of vegetable oil with lots of nutrients, the content of linoleic acid reaches over 75% of total fatty acids. GSO has special medical and nutritional values in prevention of cardiovascular disease and aging. This article was aimed at optimizing extraction process conditions of grape seed oil assisted by ultrasonic wave through response surface methodology （RSM）, and to analyze the influence of different factors on extraction effects. Antioxidative capacity of OSO was determined by DPPH method. The result showed that： （1） The order of influence of extraction factors on extraction content of grape seed oil at temperature 〉 time 〉 power 〉 material liquid ratio. （2） Optimum technological conditions were as follows： the extraction temperature at 54.2~C, extraction time for 37.8 min, ultrasonic power at 456.8 W, and the grape seed oil content was 0.13 g/g and extraction rate was 13.3% under the optimized conditions. （3） The concentration of the grape seed oil were controlled as 1 - 25 rag, and showed a positive relationship with antioxidant activity, the scavenging rate reached 80.7% at 25 mg. The scavenging rate of DPPH free radical did not increase with the increase of concentration of grape seed oil.关键词
葡萄籽油/超声波/响应曲面/DPPH自由基法/清除率Key words
grape seed oil: ultrasonic wave/response surface methodology (RSM): DPPH free radical method/scavenging rate分类
轻工纺织引用本文复制引用
王媛,王定颖,岳田利..超声波提取葡萄籽油的工艺优化及其抗氧化性研究[J].食品科学,2012,33(10):136-140,5.
