提取条件对蓝靛果花色苷抗氧化活性的影响

Effect of Extraction Conditions on Antioxidant Properties of Anthocyanins from the Fruits of Lonicera edulis

为研究提取条件对蓝靛果花色苷抗氧化活性的影响,用溶剂浸提法提取蓝靛果花色苷,通过正交试验确定其最佳提取工艺条件,分别采用紫外分光光度法、H2O2/Fe体系和DPPH法测定花色苷的提取量及其抗氧化活性。结果表明,提取溶剂为体积分数70%的乙醇溶液、料液比1:15(g:mL)、提取温度60℃、提取时间90min、pH2、提取3次为最佳提取工艺参数,在此提取工艺条件下,花色苷含量吸光度为0.789,羟自由基清除率为18.92%,DPPH自由基清除率为41.57%。

Anthocyanins in the fruits of Lonicera edulis was extracted using aqueous ethanol, and the effects of six extraction conditions on anthocyanin extraction and the abilities of the extracted anthocyanins to scavenge hydroxyl and DPPH free radicals were evaluated by single factor and orthogonal array design methods. Using the Z-score comprehensive evaluation method, the orthogonal array experimental results were analyzed. UV spectrophotometry and a H2O2/Fe system were used to determine anthocyanin extraction yield and hydroxyl free radical scavenging rate, respectively. Ethanol concentration of 70%, material/liquid ratio of 1：15, extraction temperature of 60 ℃, extraction duration of 90 min, pH of 2 and extraction number of 3 were found optimal. The absorbance at 520 nm of the extract obtained under the optimal extraction conditions was 0.789, and tis hydroxyl free radical and DPPH radical scavenging rates were 18.92%and 41.57% respectively.