黑加仑花色苷的提取及抗氧化活性研究

Extraction and Antioxidant Activity of Anthocyanins from Blackcurrants

采用溶剂提取法对黑加仑花色苷进行提取,通过测定花色苷提取量、2,2-二苯基-1-间三硝基苯基联肼(DPPH)自由基清除率、还原能力综合确定最佳提取条件,以获得具有较高提取量和较高抗氧化活性的黑加仑花色苷提取液,并将提取液与丁羟基茴香醚(BHA)和抗坏血酸的抗氧化能力进行比较。结果表明:黑加仑花色苷最佳提取工艺为提取溶剂乙醇盐酸溶液,其中乙醇体积分数40%、盐酸质量分数0.5%、提取料液比1:10(g/mL)、提取时间2h,所得提取液的花色苷质量浓度为86.15mg/L,即冻果中提取量为172.29mg/100g,此时提取液的DPPH自由基清除率为71.64%,还原能力为1.64(以A700表示);花色苷质量浓度0.1mg/mL的提取液较同质量浓度的BHA和抗坏血酸具有更高的还原能力和自由基清除能力(P<0.05)。因此,黑加仑富含具有较强抗氧化能力的花色苷,具有良好的开发应用前景。

In order to optimize the extraction of anthocyanins from blackcurrants,the effects of solvent type,ethanol concentration,material/liquid ratio,extraction time,HCl concentration on the extraction yield of anthocyanins and the DPPH free radical scavenging rate and reducing power of blackcurrant extracts were explored.Extraction for 2 h at a material/liquid ratio of 1：10（g/mL） using acidified aqueous ethanol（containing 40% ethanol and 0.5% HCl） as the extraction solvent provided optimum extraction of anthocyanins from blackcurrants.The resultant extraction yield of anthocyanins and the anthocyanin content,DPPH free radical scavenging rate and reducing power of the obtained blackcurrant extract were 172.29 mg/100 g of fruit,86.15 mg/L,71.64% and 1.64（A700）,respectively.Blackcurrant anthocyanins at the concentration of 0.1 mg/mL revealed stronger DPPH free radical scavenging rate and reducing power than BHA and ascorbic acid of the same concentration（P 0.05）.Thus,blackcurrant,rich in highly antioxidant anthocyanins,has a promising prospect for development and application.