笋壳醋酸木质素的提取及抗氧化活性研究

发布时间：2019-05-21 15:01

【摘要】：以麻竹笋笋壳为原料,采用醋酸法提取笋壳木质素。通过单因素试验及响应面分析,探讨提取时间、盐酸添加量、液料比和醋酸体积分数对木质素提取率的影响,并对提取的醋酸木质素基本成分及抗氧化活性进行研究。结果表明:醋酸木质素提取的最佳工艺参数为,提取时间80 min,HCl添加量6%,液料比20∶1(m L∶g),醋酸体积分数86.95%。该条件下笋壳木质素提取率达到73.58%(相对于Klason木质素含量),且木质素的纯度达到89.70%,含有少量的碳水化合物(2.96%)。醋酸木质素的DPPH自由基清除指数(RSI)值为1.61,显著高于商业合成抗氧化剂BHT的RSI值(0.94),具有应用于食品及其他工业抗氧化剂的潜力。
[Abstract]:Lignin from bamboo shoot shell was extracted by acetic acid method. The effects of extraction time, hydrochloric acid addition, liquid / material ratio and acetic acid volume fraction on lignin extraction rate were studied by single factor test and response surface analysis, and the basic components and antioxidant activity of extracted acetic acid lignin were also studied. The results showed that the optimum extraction parameters were as follows: the extraction time was 80 min,HCl 6%, the ratio of liquid to material was 20:1 (mL 鈮，

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