Influence of acid soaking on antioxidant of extraction from sesame coat
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摘要: 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。Abstract: 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 using0.35 mol/L of hydrochloric acid,soaking procedure conducted for 1.5 h with temperature of 70 ℃,and material-liquid ratio of1∶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.
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Keywords:
- sesame coat /
- lignans /
- orthogonal experiment /
- radical scavenging capacities /
- antioxidant activity
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