苋菜红素的提取纯化及抗氧化活性分析

Extraction and Purification of Red Pigment from Amaranthus tricolor L. and Analysis of Its Antioxidant Activity

通过单因素和正交试验优化苋菜(Amaranthus tricolor L.)红素的提取工艺。结果表明,提取苋菜红素的最佳条件为浸提时间30 min,浸提温度40℃,料液比1∶40(g/m L),同时利用大孔树脂进行纯化,并测定苋菜红素的含量及抗氧化活性,得到苋菜红素的含量为12.5%,在一定质量浓度范围内,苋菜红素还原能力随浓度升高而增强,苋菜红素对羟自由基、亚硝酸根离子和DPPH·的最大清除率分别为54.2%、17.3%和97.2%,具有明显的抗氧化作用。

The extraction process of red pigment from the A marartthus tricolor L. was optimized by single factor and orthogonal test. The results showed that the best condition of extraction of Amaranthus tricolor L. red pigment were extraction time 30 min,ultrasonic extraction temperature 40 ℃,the solid-liquid ratio of 1：40 （g/mL）,using macroporous resin to purify at the same time,and determined the content of Amaranthus tricolor L. red pigment and antioxidant activity. The content of red pigment was 12.5% ,in the certain concentration range, red pigment reducing power was strengthened with concentration changing, the maximum clearance of hydroxyl free radicals, nitrite ion and DPPH. were 54.2%,17.3% and 97.2%,respectively. Amaranthus tricolor L. red pigment had obvious antioxidant effect.