Microwave-assisted extraction and antioxidant activity of star anise oil from Illicium verum Hook.f.

被引：35
作者：
Cai, Ming [1 ]
Guo, Xiangyang [1 ]
Liang, Hanhua [2 ]
Sun, Peilong [1 ]
机构：
[1] Zhejiang Univ Technol, Coll Biol & Environm Engn, Hangzhou 310014, Zhejiang, Peoples R China
[2] Hong Kong Polytech Univ, Dept Appl Biol & Chem Technol, Kowloon, Hong Kong, Peoples R China
来源：
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2013年 / 48卷 / 11期
关键词：
Antioxidant; microwave extraction; response surface methodology; star anise oil; CO2; EXTRACTION; FRUITS;
D O I：
10.1111/ijfs.12221
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
In this study, microwave-assisted extraction with ethanol (MAEE) of star anise oil from Illicium verum Hook.f. has been optimised by response surface methodology (RSM). A maximum yield of star anise oil was obtained at an optimum condition: the ratio of solvent to sample 17mLg(-1), extraction time 16min and microwave power 505W. Accordingly, the highest yield of star anise oil was about 24.98%, which was much higher than that of steam distillation (SD), 7.17%. Oxygenated organic compounds in representative of trans-anethole are a major component in star anise oil, nearly 94.21% for SD and 86.66% for MAEE, identified and determined by GC-MS. The oils extracted by SD and MAEE both have strong antioxidant activities that were demonstrated by the DPPH and ABTS assays.
引用
收藏
页码：2324 / 2330
页数：7
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