Research On The Polyphenol Antioxidant Of The Oil-Tea Seed Residue

Oil-tea seed residue is the residue of camellia seeds extracted by oil and fat processing.The residue includes fat,protein,sasanqussaponins,carbohydrate and minor polyphenol antioxidant, so it is consisdered as a kind of resource of oil,sasanqussaponins and polyphenol.Tea polyphenol is a kind of natural antioxidant, which has the potential developed value owing to strong antioxidant ability and high secrurity.The optimum heat extracting technology of polyphenol in oil-seed residue was studied.Combined artificial neural network analysis method with orthogonal design method was put forward to dig test date.With the help of the processing of simulation,evaluation and optimization,the best heat extracting technology was discoved.The optimum extracting technonlogy using ultrasonic wave cooperated method was studied.A mathematical model of the ralation between ethanol concentration,solid-liquid ratio,time of ultrasonic wave and the extraction ratio of polyphenol in oil-tea seed residue was established by means of quadratic general rotary unitize design and ultrasonic wave cooperated method .Fuction graphs of single process parameter and double process parameter contribution to extraction ratio are drawn.To evaluate the antioxidant ability of oil-tea seed residue prepared by morden processing and traditional processing ,the ferric reducing antioxidant power(FRAP) method and the potassium ferrocyanide deoxidization method were applied to evaluate its deoxidization ability,the trolox equivalence antioxidant capability(TEAC) method,the DPPH free radical-scavenging method and the pyrogallicacid self-oxidation method were applied to evaluate its free radical-scavenging ability, the inhibiting lipid peroxide method were applied to evaluate its oxygen-costing ability.Through high performance liquid chromatography(HPLC) ,the flavonols compound,the catechin compound and the phenolic acid compound were analysed.The main contents of this paper:(1) To establish the optimum heat extracting technology of polyphenol in oil-seed residue and the optimum extracting technonlogy using ultrasonic wave cooperated method.(2) To compare the antioxidant ability of oil-tea seed residue prepared by morden processing and traditional processing.(3) To analyse the flavonols compound,the catechin compound and the phenolic acid compound in oil-tea seed residue.The main conclusions of this paper:(1) Optimum heat extracting technonlogy are as follows:amount of ethanol is 60%,extracting time is 3.5h,extracting temperature is 70℃and proportion of residue to ethanol is 1:15.(2) Optimum extracting technonlogy using ultrasonic wave cooperated method are as follows:amount of ethanol is 67%～71%, solid-liquid ratio is 1∶1 7～1∶20, time of ultrasonic wave is 29min～32min .The extraction ratio of polyphenol of the oil-tea seed residue prepared by the optimum extracting technology is more than 2.17%.(3) The results of antioxidant ability evaluation show that: the oil-tea seed residue samples prepared by two kinds of processings have the equivalent abilities of the deoxidization ability;at the conditions of different radical-scavenging systems,the oil-tea seed residue samples prepared by two kinds of processings show different radical-scavenging ability; the inhibiting lipid peroxide abilities of oil-tea seed residue samples prepared by morden processing are stronger than that of the oil-tea seed residue samples prepared by morden processing.(4) Two kinds of flvonols compound from oil-tea seed residue,lutin and quereetin ,were identified.The innovative points of this paper:(1) The optimum heat extracting technology of polyphenol in oil-seed residue was established using artificial neural network analysis method.(2) The optimum extracting technonlogy using ultrasonic wave cooperated method was established by means of quadratic general rotary unitize design(3) The antioxidant ability of oil-tea seed residue was evaluated by different antioxidant ability evaluating systems.