The antioxidant activity in vitro experimental model method is adopted, with control of Vc and VE, a comparative study of supercritical CO2 extraction and petroleum ether extraction and supercritical CO2 extraction after degumming and bleaching of three kinds of process technology for preparation of pepper seed oil antioxidant activity.The results show that the reduction ability of pepper seed oil and the hydroxyl radical, superoxide anion free radicals and H2O2 scavenging rate from high to low process followed by supercritical fluid extraction after degumming and bleaching, supercritical fluid extraction, petroleum ether extraction, DPPH free radical scavenging rate from high to low craft followed by petroleum ether extraction, supercritical fluid extraction, supercritical fluid extraction degumming and bleaching;Super critical fluid extraction after degumming and bleaching, supercritical fluid extraction, petroleum ether extraction of three kinds of technology to prepare the pepper seed oil on superoxide anion free radical IC50 respectively 0.09 mg/mL, 0.13 mg/mL, 0.34 mg/mL. The IC50 of hydroxyl radicals respectively for 0.98 mg/mL, 1.73 mg/mL, 2.19 mg/mL. The IC50 of DPPH free radical respectively for 38.47 mg/mL, 10.82 mg/mL, 2.00 mg/mL; It is showed that the three kinds of process, pepper seed oil using supercritical CO2 extraction after decolorization of the best.

Publication Date


First Page


Last Page





[1] 王继榜. 我国辣椒产业现状及发展趋势综述[J]. 安徽农学通报, 2013, 19(19): 64-78.
[2] 韩文杰, 张俊强, 袁新英, 等. 辣椒籽油的抗氧化性和生产方法的研究进展[J]. 食品研究与开发, 2015, 36(4): 149-152.
[3] 张甫生, 宁娜, 肖丽, 等. 精炼辣椒籽油的品质分析研究[J]. 食品工业, 2013, 34(5): 163-167.
[4] 朱妞. 辣椒籽综合开发利用前景分析[J]. 中国调味品, 2014, 39(1): 120-123.
[5] 张军, 韩伟, 马寅斐, 等. 辣椒籽油抗氧化降血脂保健功能研究[J]. 农产品加工: 创新版, 2009(6): 32-34.
[6] ZAMARIA N. Alteration of polyunsaturated fatty acid status andmetabolism in health and disease[J]. Reprod Nutr. Dev., 2004, 44(3): 273-282.
[7] 来伟旗, 张岭, 刘臻, 等. 多不饱和脂肪酸抗氧化功能的人体实验[J]. 职业与健康, 2011, 27(23): 2 707-2 708.
[8] 黄明亚, 陈祥贵, 何宇新, 等. 加工工艺对石榴浓缩汁抗氧化能力的影响[J]. 食品与机械, 2011, 27(6): 92-95.
[9] 李加兴, 余娇, 黄诚, 等. 猕猴桃籽油的体外抗氧化活性[J]. 食品科学, 2012, 35(23): 51-54.
[10] 杨宏志, 李静. 亚麻木酚素的抗氧化性能[J]. 食品科学, 2011, 32(3): 27-29.
[11] 王静, 张京楼, 王铎喜, 等. 海参多肽的抗氧化性能研究[J]. 食品与机械, 2010, 26(2): 62-70.
[12] 张乔会, 王建中, 逄锦慧, 等. 杜香多糖的抗氧化活性及物理性质研究[J]. 食品与机械, 2015, 31(5): 206-209.
[13] 刘光宪, 冯建雄, 王辉, 等. 不同纯化方法对花生多糖抗氧化活性的影响[J]. 食品与机械, 2014, 30(1): 189-191.
[14] 李铉军, 崔胜云. 抗坏血酸清除DPPH自由基的作用机理[J]. 食品科学, 2011, 32(1): 86-90.



To view the content in your browser, please download Adobe Reader or, alternately,
you may Download the file to your hard drive.

NOTE: The latest versions of Adobe Reader do not support viewing PDF files within Firefox on Mac OS and if you are using a modern (Intel) Mac, there is no official plugin for viewing PDF files within the browser window.