论文部分内容阅读
以葵花仁为原料,在单因素的基础上,以绿原酸的提取率为考察指标,通过响应面法优化微波辅助萃取葵花仁中绿原酸工艺条件并采用fention反应检测葵花仁中绿原酸的抗氧化性。结果表明,最佳工艺条件为:微波温度63℃,微波时间14 min,料液比1︰33(g/mL),乙醇体积分数70%,在此最佳工艺条件下,葵花仁中绿原酸提取率达3.496%。抗氧化试验中,葵花仁中绿原酸表现出比VC更强的清除羟自由基能力。
Taking sunflower kernel as raw material, on the basis of single factor, the extraction rate of chlorogenic acid was taken as the index, and the technology of microwave-assisted extraction of chlorogenic acid in sunflower kernel was optimized by response surface methodology. The fention reaction was used to detect the content of chlorogenic acid Acid oxidation resistance. The results showed that the optimum conditions were microwave temperature 63 ℃, microwave time 14 min, solid-liquid ratio 1︰33 (g / mL) and ethanol volume fraction 70%. Under the optimal conditions, Acid extraction rate of 3.496%. In the antioxidant test, chlorogenic acid in sunflower kernel showed more ability of scavenging hydroxyl radical than VC.