超声波辅助提取燕麦麸油工艺优化及其体外抗氧化性研究

摘要

采用超声波辅助提取燕麦麸油,并对其体外抗氧化性进行研究.在单因素实验基础上,采用响应面实验优化超声波辅助提取燕麦麸油工艺条件.结果表明:最佳提取工艺条件为超声波功率400 W、超声温度57℃、提取时间49 min、正己烷与无水乙醇体积比72∶ 28,在此工艺条件下,燕麦麸油提取率为96.25％;燕麦麸油对·OH、O2-·、DPPH·清除能力都随着质量浓度的升高而增大,清除效果明显,当燕麦麸油质量浓度为5.0 mg/mL时,其对·OH、O2-·、DPPH·清除率分别达46.03％、47.28％、54.87％.燕麦麸油具有较强的体外抗氧化性.%The ultrasound-assisted extraction of oat bran oil and its antioxidant activity were studied.The results showed that the optimal ultrasound-assisted extraction conditions of oat bran oil were obtained by response surface methodology based on single factor experiment as follows:ultrasonic power 400 W,ultrasonic temperature 57 ℃,extraction time 49 min,volume ratio of n-hexane to anhydrous ethanol 72∶ 28.Under the optimal conditions,the extraction rate of oat bran oil was 96.25％.The scavenging ability of oat bran oil on · OH,O2-· and DPPH · increased with the increase of mass concentration of oat bran oil.When the mass concentration of oat bran oil was 5.0 mg/mL,the scavenging rates on · OH,O2-· and DPPH · were 46.03％,47.28％ and 54.87％,respectively,which indicated that the oat bran oil had strong antioxidant activity in vitro.