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文冠果种仁中共轭亚油酸提取工艺及其氧化性研究

Research on Extraction Technique and Antioxidant Activity of Conjugated Linoleic Acid from Seed Kernel of Xanthoceras sorbifolia Bunge

  • 摘要: 研究了文冠果种仁油中共轭亚油酸(CLA)的提取工艺,采用紫外分光光度计对提取的共轭亚油酸进行了分析.结果得出最佳工艺组合:丙二醇与KOH的配比为0.6:1(mol:L)、反应温度180℃、反应时间2h,得率为58.34%.氧化实验表明,使用0.01%茶多酚、0.07% Span 40和0.02%柠檬酸能够显著提高CLA的抗氧化性;不同环境因子对CLA过氧化值有不同影响,其中,温度影响最大,光照次之,湿度最小.

     

    Abstract: Using seed kernel of yellow-horn (Xanthoceras sorbifolia Bunge) as raw material,extraction technique of conjugated linoleic acid (CLA)from X. sorbifolia was researched in the experiment, and CLA was analyzed and identified by UV-spectrophotometry. The results showed that the optimum conditions were identified as follows: ratio of propanediol:KOH 0.6:1(mol:L), reaction temperature 180℃, reaction time 2 h,yield 58.34%;the antioxidation activity of CLA could be obviously increased by addition of 0.01% tea polyphenols +0.07% span 40+0.02% citric acid. Peroxide number of CLA was affected by various environmental factors, among which temperature ranked the first, light intensity took the second place, and humidity was the last.

     

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