| 芝麻饼中木脂素的提取工艺及其抗氧化性能研究 |
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| 引用本文： | 杨玲玲,代红丽,魏安池,王金水,汪学德. 芝麻饼中木脂素的提取工艺及其抗氧化性能研究[J]. 农产品加工．学刊, 2011, 0(7): 85-88,104. DOI: 10.3969/j.issn.1671-9646(X).2011.07.023 |
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| 作者姓名： | 杨玲玲 代红丽 魏安池 王金水 汪学德 |
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| 作者单位： | 河南工业大学粮油食品学院,河南郑州,450052 |
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| 摘 要： | 研究了提取试剂、液料比、时间、温度和提取次数对芝麻饼中芝麻木脂素提取得率的影响,通过正交试验得出最佳提取工艺条件,即液料比为8∶1,温度为55℃,时间为7 h,提取试剂为体积分数90%的乙醇。在最佳工艺条件下,芝麻饼中芝麻木脂素的得率为1.52%。采用Rancimat法测定芝麻木脂素的抗氧化性能,结果为在猪油体系中芝麻木脂素的抗氧化能力较弱。
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| 关 键 词： | 芝麻饼 芝麻木脂素 抗氧化性 |
Extraction Process and Antioxidative Activity of Lignans from Sesame Cake |
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| Yang Lingling,Dai Hongli,Wei Anchi,Wang Jinshui,Wang Xuede. Extraction Process and Antioxidative Activity of Lignans from Sesame Cake[J]. Nongchanpin Jlagong.Xuekan, 2011, 0(7): 85-88,104. DOI: 10.3969/j.issn.1671-9646(X).2011.07.023 |
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| Authors: | Yang Lingling Dai Hongli Wei Anchi Wang Jinshui Wang Xuede |
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| Affiliation: | Yang Lingling,Dai Hongli,Wei Anchi,Wang Jinshui,Wang Xuede(College of Food Science and Technology,He'nan University of Technology,Zhengzhou,He'nan 450052,China) |
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| Abstract: | In this paper,the conditions including extract reagents,solid-liquid ratio,extraction time,temperature and times in preparation of sesame lignans from sesame cake are investigated.Optimum conditions determined from orthogonal test analysis are as follows:solid-liquid ratio 8∶1,temperature 55 ℃,time 7 h,extract reagents 90% ethanol.Under optimum conditions,the extract accounted for 1.52 % of the dried powder of sesame cake.The antioxidant properties of sesame lignans are determined by Rancimat,the antioxidative ability of sesame lignans is weaker than others in the lard system. |
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| Keywords: | sesame cake sesame lignans antioxidant |
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