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

被引：33

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

页码：2324 / 2330

页数：7

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