NAN Hai-juan, LIANG Xin-hong, ZHANG Hao, WANG Cai-li. Effect of extraction process on oils antioxidant activity of honeysuckle leaves[J]. Science and Technology of Food Industry, 2017, (08): 244-249. DOI: 10.13386/j.issn1002-0306.2017.08.039
Citation: NAN Hai-juan, LIANG Xin-hong, ZHANG Hao, WANG Cai-li. Effect of extraction process on oils antioxidant activity of honeysuckle leaves[J]. Science and Technology of Food Industry, 2017, (08): 244-249. DOI: 10.13386/j.issn1002-0306.2017.08.039

Effect of extraction process on oils antioxidant activity of honeysuckle leaves

  • Honeysuckle leaves were used for raw material, the effects of extraction solvent and extraction conditions on oils antioxidant activity of honeysuckle leaves were studied.The optimum extraction solvent was selected by using the peroxide value as the index, and the extraction process conditions were optimized by using the inhibition rate of lipid oxidation as the index and response surface experiment.The experimental results showed that ethanol was the best extractant, the optimum extraction conditions were as follows: ethanol concentration 71%, liquid to material ratio 31 : 1 ( mL/g) , temperature 75 ℃, time 4.5 h.Under such conditions, oxidation inhibition rate of corn oil was up to 71.9%.Therefore, the antioxidant activity of extracts from honeysuckle leaves could be improved by selecting suitable extraction process.
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