紫甘蓝花青苷提取工艺及抗氧化性研究

Study on Purple Cabbage Anthocyanins Extraction Process and Oxidation Resistance

以新鲜紫甘蓝为试材,在单因素试验的基础上,采用响应面法对紫甘蓝花青苷的提取工艺进行了优化试验,并对紫甘蓝花青苷的抗氧化性进行了研究。结果表明:4个单因素对响应值的影响大小顺序为:D(提取时间)>A(提取温度)>B(乙醇浓度)>C(料液比);紫甘蓝花青苷提取的最佳工艺条件为提取温度64℃,提取时间3.4h,乙醇浓度58%,料液比1∶10g/mL。在最佳提取条件下,花青苷的平均得率:109.873mg/g,RSD<5%,与理论值(110.243mg/g)的相对误差为0.34%。紫甘蓝花青苷抗氧化性试验研究表明,紫甘蓝花青苷对·OH和O·2均有较好的清除效果,且在一定浓度范围内对这2种活性自由基的清除率与紫甘蓝花青苷的浓度呈正相关变化。总抗氧化活性试验结果表明,当紫甘蓝花青苷和维生素C的浓度相同时,其各自的总抗氧化活性及变化趋势相同,没有显著差异。

Taking fresh purple cabbage as raw material, in the extraction temperature, extraction time, ethanol concentration, ratio of solid-liquid,four factors on the basis of single factor experiment, using the response surface method of purple cabbage anthocyanins of study on the optimized extraction process were studied. The results showed that the influence of four factors on the response value size order as follows. D（extraction time）〉A（extraction temperature）〉B （ethanol concentration）〉 C （solid-liquid ratio）; purple cabbage anthocyanins extraction of optimum technological conditions for extracting temperature were 64℃ ,extracting time 3. 4 hours,ethanol concentration 58%,solid-liquid ratio 1 ： 10 g/mL. Under the optimum extraction conditions,the average yield of anthocyanins 109. 873 mg,/g, RSD〈5% and the theoretical value （110. 243 mg/g） of the relative error was 0. 34%.purple cabbage anthocyanins oxidation resistance test research showed that the purple cabbage anthocyanins had good removal effects to ·Ott and O2^-,and in the certain concentration range of the two kinds of active free radical clearance rate and the concentration of the purple cabbage anthocyanins were positively correlated. Total antioxidant activity test results showed that when the concentration of the purple cabbage anthocyanins and vitamin C phase at the same time, their respective total antioxidant activity had the same change trend, there were no significant differences,