酸泡对芝麻粕木酚素抗氧化性的影响

摘要

The antioxidative activity of sesame coat extraction were increased after being soaked with hydrochloric acid in certain acid concentration,soaking temperature and time.On the basis of single-factor experiments,an orthogonal experiment was carried out.According to the orthogonal experiment,the best acid soaking technological condition was obtained.When using 0.35 mol/L of hydrochloric acid,soaking procedure conducted for 1.5 h with temperature of 70 ℃,and material-liquid ratio of 1 ∶ 10,the free radical scavenging capacities of extraction to 2,2-diphenyl-1-picrylhydrazyl radical (DPPH·) was 86.35％.However,at the same concentration of extraction from no acid soaking sesame coat,the free radical scavenging capacities of extraction to 2,2-diphenyl-1-picrylhydrazyl radical (DPPH·) was just 32.27％.The conclusion is that acid soaking sesame coat can increase the antioxidation of lignans.%用盐酸溶液浸泡芝麻粕,研究酸浓度、酸泡温度、酸泡时间和料液比对芝麻粕木酚素的抗氧化性影响.通过单因素和正交实验得出最佳酸泡条件为:酸的浓度为0.35 mol/L,酸泡时间为1.5 h,酸泡温度为60℃,料液比为1:15.此酸泡条件下,木酚素浓度为1 mg/mL时,对1,1-二苯基-2-三硝基苯肼(DPPH)自由基清除率达到86.35％,而未经酸处理的芝麻粕木酚素的DPPH自由基清除率在同等浓度下为32.27％.结论:酸泡芝麻粕可以增加木酚素的综合抗氧化性.