紫薯花色苷提取的响应曲面优化及抗氧化作用

Extraction and antioxidant effect in vitro of Anthocyanins from purple potato

探讨紫薯中花色苷的提取,并对其体外抗氧化作用进行研究,为紫甘薯在食品加工中的应用提供理论依据。利用微波辅助的方法,提取紫薯中花色苷。将紫薯中花色苷与Vc、VE进行对比,测定其体外抗氧化作用。结果表明花色苷的清除O2-·能力高于Vc和VE,其清除率的IC50分别是Vc和VE的84%和65%。花色苷的总抗氧化能力略低于Vc,但明显高于VE。紫薯花色苷有着显著的清除O2-·作用和总抗氧化能力,具有较好的抗氧化效果。

To provide a theoretical basis for purple potato anthocyanins in food processing and study its extraction and effect of antioxidant in vitro. Microwave assisted extraction （MAE） was used for extraction of anthocyanins from purple potato. The antioxidant evaluation was performed by superoxide anion （O2-·） and total antioxidant capacity assay using Vc and VE as controls. The results showed that anthocyanins had more powerful scavenging effect on superoxide anion free radicals, its IC50 is 84% and 65% of Vc and VE separately. The total antioxidant capacity of anthocyanins is lower than Vc, but higher than rE. Anthocyanins has powerful scavenging effect on superoxide anion free radicals and total antioxidant capacity.