红肉火龙果色素提取工艺优化及其抗氧化研究

Study on Extraction Process and Antioxidation Activity of Pigments from Flesh of Red-fleshed Pitaya

为了探索红肉火龙果色素的超声提取最佳工艺及其体外抗氧化作用。采用星点设计优化红肉火龙果色素的超声提取工艺。在单因素试验基础上,以红肉火龙果果肉色素吸光度值优化最佳提取工艺:以水为提取溶剂,超声提取温度为42℃、提取时间问38 min、液料比为60︰1,红肉火龙果果肉色素的吸光值为0.507。红肉火龙果色素对DPPH自由基有较强的清除作用,并与红肉火龙果色素浓度呈一定的量效关系,结果显示红肉火龙果色素较好的抗氧化活性,作为一种天然的抗氧化剂具有较好的应用前景。

To study the ultrasonic extraction process of Pigments from Flesh of Red-fleshed Pitaya and antioxidant effect in vitro. The ultrasonic extraction technology of Pigments from Flesh of Red-fleshed Pitaya was optimized by using response surface. On the basis of single factor experiment, pitaya pulp pigment with red flesh absorbance value as a response surface for the optimization of extraction process. With water as extraction solvent, ultrasonic extraction for 42 ℃ temperature, extracting time ask 38 min, the liquid material ratio is 60 ： 1, it has been verified by testing red meat pitaya pulp pigment absorption value is 0.507. Pigments from Flesh of Red-fleshed Pitaya has strong scavenging effect to DPPH tree radicals, with red meat and pitaya pigment concentration in certain concentration-response relationship. As a kind of natural antioxidant has good application prospect, the results show that Pigments from Flesh of Red-fleshed Pitaya have good antioxidant activity.