冷榨芝麻饼粕木脂素提取及其抗氧化研究

为有效提高芝麻冷榨副产物的利用价值,以芝麻冷榨制油后的饼粕为原料,乙醇为溶剂,采用超声波辅助法提取芝麻饼粕木脂素,选取乙醇浓度、料液比、提取时间、提取功率4个考察因素,在单因素试验的基础上应用响应面法对芝麻饼粕木脂素提取工艺条件进行优化,并应用Schaal烘箱法,以过氧化值(PV)、茴香胺值(AV)及全氧化值(TV)为指标,对添加木脂素的食用油进行抗氧化活性评价。结果表明,优化后芝麻饼粕木脂素的提取条件为:乙醇浓度93%、料液比(m/v)1∶10、提取时间40 min、超声功率600 W,此条件下木脂素的提取率为563.81 μg·g^-1。随着木脂素添加量的增加,食用油抗氧化活性逐渐增强,且抗氧化效果强于维生素E(VE),接近二丁基羟基甲苯(BHT)。此外,添加木脂素的菜籽油体系中的抗氧化活性普遍强于猪油体系。综上所述,冷榨芝麻饼粕木脂素是一种优质的天然抗氧化剂,可应用于食用油脂中。

Extraction and Antioxidation Activity of Lignans From Cold-pressed esame Cake

In order to effectively improve the utilization of the by-products, lignans were extracted from cold-pressed sesame cake with ethanol by ultrasonic-assisted method. Ethanol concentration, solid to liquid ratio, extraction time and ultrasonic power were selected as four main factors. Single factor and response surface experiments designs were applied to optimize the extraction conditions, then Peroxide value (PV), anisidine value (AV) and total value (TV) were selected as indicators to determine the antioxidant capacity in lard and rapeseed oil. As a result, the actual optimum extraction conditions were obtained as follows: ethanol concentration 93%, solid-liquid ratio 1∶10, extraction time 40 min, extraction power 600 W, in which the extraction yield was 563.81 μg·g^-1. The antioxidant effects of lignans extracts were better than that of vitamin E (V_E), and similar with the effects of butylated hydroxytoluene (BHT). The antioxidant activities of rapeseed oil were generally better than that of lard. The results of this study showed that the lignans extract of cold-pressed sesame cake was a kind of high quality natural antioxidant, which can be used for antioxidation in edible oil.