蔓越莓花青苷的提取及其免疫活性研究

Study on Extraction of Anthocyanin from Cranberry and Its Immune Activity

采用蔓越莓为原料,研究了蔓越莓花青苷的提取工艺及其免疫活性。通过响应面分析法,获得蔓越莓花青苷的最佳提取工艺。结果表明,蔓越莓花青苷最佳提取工艺为超声功率为36.7kHz,超声提取时间为37.8min,硫酸质量分数为4.1%,液料比值为19.8(mL/g)。蔓越莓花青苷具有较好的刺激淋巴细胞增殖的能力。随着蔓越莓花青苷浓度的增加,其刺激淋巴细胞增殖的能力也逐渐增强,具有较好的免疫活性。当蔓越莓花青苷质量浓度超过120μg/mL,其刺激淋巴细胞增殖的能力反而下降。

This study mainly discussed the extraction of the anthocyanin from cranberry and its immune activity. The optimum extraction condition of the anthocyanin from cranberry was determined by response surface methodology, such as ultrasonic treatment power for 36.7 kH z, ultrasonic treatment time for 37.8 min, sulfuric acid concentration for 4.1%, and the solution and material ratio for 19.8（mL /g）. The anthocyanin from cranberry has proliferative effect to leukomonocyte. The proliferative effects strengthen gradually with the concentration of anthocyanin from cranberry increasing. When its concentration exceeded 120 μg/mL, proliferative effect decreased.