Research On Extraction, Analysis And Antioxidant Activity Of Betel Nut Oil

In this paper, the fresh areca seed which collected from Hainan has been taken for the experimental material after being dried crushed and sieved. The betel nut were pretreated with extraction techniques (supercritical fluid extraction (SFE)) to examine essential oil composition. GC-MS was used to analyze the profiles of essential oil from the extract of betel nut. The oil has been carried on oxidation resistance research, and microcapsule research. The main research results are listed as follows:1. After single factor experiment, the extracting time, extracting pressure, extracting temperature on the oil’s yield were studied by orthogonal experimental design. The optimum process conditions in our laboratory were achieved when the areca seed particle size was40mesh, the extracting time was3hours, the extracting pressure was30MPa, the extracting temperature was35℃. Compared with Soxhlet extraction, supercritical carbon dioxide extraction technology has many advantages:simple operation, short time, high efficiency, without solvent residual and pollution, etc.2.105peaks were separated from total ion current by means of GC-MS.85components from compounds detected in the essential oil of belet nut were confirmed. It is suggested that SFE technique extraction oil compounds mainly were alcohols, acids, alkane hydrocarbons. The relative ratio of alcohols were49.79%, acids were17.76%, alkane hydrocarbons were8.31%. The functional components of sterol, Vitamin E, trans-Squalene were high and the conclusion provides the research on physiological function of betel nut oil with theoretical basis.3. The antioxidant activities of the oil were assayed through scavenging effects to DPPH, hydroxyl radical (·OH) and superoxide anion free radical (O2-·).The results showed that the areca seed oil has the ability of scavenging DPPH, hydroxyl radical (·OH) and superoxide anion free radical (O2-·) and the removal rates were higher than walnut oil and Camellia oil.4. The experiment factors of the research on Preparation of microcapsule as follws:the determination of composition of wall materials; Addition of emulsifiers; the determination of ratio on core to wall; temperature control of inlet and outlet air of spray drying. The results show that the proportion of gum arabic:maltodextrin:soy protein is3:8:4;the proportion of emulsifier that is sucrose ester and edible gelatin is1:1; solid content is20%; emulsion temperature is60℃; time is5mins; core to wall ratio is1:4; inlet air temperature is190℃; outlet air temperature is60℃, the capsulation efficiency was92.3%.