浊点萃取法提取黑种草子粕抗氧化剂的工艺研究

doi:10.13218/j.cnki.csdc.2014.11.139

Abstract

Abstract: Cloud point extraction (CPE) was applied for the extraction of antioxidizing components from Nigella glandulifera seed meal (NGSM).The extraction technology was optimized by single factor experiment and orthogonally designed experiment with scavenging ratio of free radical of 1,1-diphenyl-2-trinitro-phenyl hydrazine (DPPH) as indicator for antioxidizing activity of the extract.The optimum extraction conditions were obtained as follows:surfactant mass concentration,40 g·L^-1;liquid-solid ratio,35:1;ion strength,0.513 mol·L^-1;and equilibration time,50 min.Under such conditions,the average DPPH free radical scavenging ratio achieves 86.87%,and the efficacy is related to its dosage.

Key words: antioxidizing components, cloud point extraction, Nigella glandulifera

CLC Number:

TQ658

LIU Xue, CAO Ying-can, HAN Wang-kang, YANG Cheng, CAO Guang-qun. Cloud point extraction technology of antioxidizing components from Nigella glandulifera seed meal[J].China Surfactant Detergent & Cosmetics, 2014, 44(11): 624-627.

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Cloud point extraction technology of antioxidizing components from Nigella glandulifera seed meal

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