本试验以蓖麻饼粕为原料,采用超声辅助提取蓖麻饼粕中蓖麻碱,研究提取工艺及其抗氧化性.结果表明:较为合适的提取工艺为以热水为提取剂,超声提取温度70 ℃,超声提取时间50 min,料液比1∶20(g/mL),在此条件下,提取率为5.34%.抗氧化性研究表明,蓖麻碱对DPPH·和羟自由基具有较好自由基清除能力.试验采用三氯乙烷回流,无水乙醇重结晶对蓖麻碱提取物进行精制,红外分析结果表明,提取物为蓖麻碱.
The extraction process and antioxidant properties were investigated by using ricinine from castor cake as raw material with the ultrasonic-assisted extraction.The results showed that the most suitable extraction process was using hot water as the extraction agent,ultrasonic extraction temperature was 70 ℃,ultrasonic extraction time was 50 min,and the ratio of material to liquid was 1∶20(g/mL),under this condition,the extraction rate was 5.34%.The study of antioxidation showed that ricin had a better ability to scavenge DPPH·and hydroxyl radicals.The trichloroethane reflux and anhydrous ethanol recrystallization was used to refine the ricinine extract.The infrared analysis results showed that the extract was ricinine.