摘要
为确定黑莓花色苷超声波提取的最佳工艺条件,以花色苷得率为考察指标,利用超声波处理,通过单因素和正交试验优化最佳提取工艺条件,并对黑莓花色苷的抗氧化活性进行初步研究。结果表明:黑莓花色苷的最佳提取工艺条件为:超声时间35min、75%乙醇作溶剂、料液比1:20(g/mL)、黑莓花色苷的得率为0.365mg/g。在相同质量浓度条件下,黑莓花色苷溶液还原力明显高于VC溶液,并具有较强抑制Cu2+诱导的低密度脂蛋白氧化修饰作用。
An orthogonal array design was used to determine optimum conditions for the ultrasonic-assisted extraction of anthocyanins from blackberry fruits, and the antioxidant activity of crude anthocyaain extract was investigated. We established the optimum conditions for the extraction of anthocyanins from blackberry fruits as follows： 75% ethanol as an extraction solvent at a solid-to-solvent of 1：20 （g/mL） and 35 min of ultrasonic treatment time. The extraction yield of anthocyanins under these conditions was 0.365 mg/g. The reducing power of the extract obtained was significantly higher than that of vitamin C at the same concentration. In addition, the extract had a potent inhibitory effect on Cu2＋-induced oxidative LDL modification.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第24期117-121,共5页
Food Science
基金
南昌大学食品科学与技术国家重点实验室青年骨干研究基金项目(SKLF-QN-201114)
关键词
黑莓
花色苷
超声波提取
抗氧化性
blackberry fruit
anthocyanin
ultrasonic-assisted extraction
antioxidant activity
