超声波辅助萃取黑米中的花色苷及其抗氧化性的研究

Study on ultrasonic assisted extraction of black rice anthocyanins and its antioxidation

采用无水乙醇为提取溶剂,研究超声波辅助萃取黑米中的花色苷工艺及其抗氧化性.结果表明,最优提取工艺为:温度50℃,乙醇体积分数35%,料液比1∶4,提取时间30 min.与无超声波辅助提取相比较,超声波辅助提取黑米花色苷的超声功率为90 W,超声提取时间为4 min时,花色苷抗氧化能力最大,证明了超声波辅助提取黑米花色苷是一种有效方法.

Using anhydrous ethanol as extracting solvent, the technique of ultrasonic assisted extraction of black rice anthocyanins and its antioxidation were investigated. The results showed that the optimum extrac- tion codition were temperature 50 ℃, ethanol volume fraction 35 %, feed liquid ratio of 1 ： 4, extracting time for 30 min. And comparison with no ultrasonic assisted extraction, ultrasonic assisted extraction black rice anthocyanins when ultrasonic power is 90 W, ultrasonic extraction time is 4 min, its antioxidation is the largest, so the ultrasonic assisted extraction black rice anthocyanins is a kind of effective method.