基于出油率、抗氧化活性以及对L.籽油脂肪酸组成和热稳定性评估的超声辅助溶剂萃取（UASE）优化
Optimization of ultrasound-assisted solvent extraction (UASE) based on oil yield, antioxidant activity and evaluation of fatty acid composition and thermal stability of L. seed oil.
作者信息
Senrayan Jeeva, Venkatachalam Sivakumar
机构信息
Food Process Engineering Lab, Department of Chemical Engineering, A C Tech Campus, Anna University, Chennai, TN 600 025 India.
出版信息
Food Sci Biotechnol. 2018 Sep 17;28(2):377-386. doi: 10.1007/s10068-018-0467-1. eCollection 2019 Apr.
Abstract
Ultrasound is one of emerging technique's which is being investigated extremely on food applications and extraction process. In this study, ultrasound-assisted solvent extraction was employed to extract vegetable oil from coriander ( L.) seeds. A response surface model was applied to determine the best condition of extraction concerning the independent factors (COY % and DPPH %). In addition, ultrasound variables were the sample solvent ratio, amplitude level, temperature and time. The best condition of extraction was obtained for sample solvent ratio of 1:13 (g/mL), amplitude level of 82 (%), temperature of 45 (°C) and extraction time of 9 (min), being the maximum point of oil yield and antioxidant activity (30.74-72.05%), respectively. Fatty acid profile of oil has been shown as a rich source of petroselinic acid (C18:1)-12, making up 76% of all fatty acids. TGA analyses revealed that 82% (by weight) of oil is thermally stable up to 224 °C.
摘要
超声波是正在食品应用和提取过程中被广泛研究的新兴技术之一。在本研究中，采用超声辅助溶剂萃取法从芫荽籽中提取植物油。应用响应面模型来确定关于独立因素（COY%和DPPH%）的最佳提取条件。此外，超声变量包括样品溶剂比、振幅水平、温度和时间。对于样品溶剂比为1:13（g/mL）、振幅水平为82（%）、温度为45（°C）和提取时间为9（分钟）时获得了最佳提取条件，分别是出油率和抗氧化活性的最大值点（30.74 - 72.05%）。油的脂肪酸谱显示富含岩芹酸（C18:1）-12，占所有脂肪酸的76%。热重分析表明，82%（按重量计）的油在高达224°C时热稳定。
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