黑果枸杞花青素制备及其抗氧化活性研究

Extraction and antioxidative ability of Lycium ruthenicum Murr anthocyanins

以黑果枸杞粉末为原料,研究黑果枸杞花青素的超声波提取工艺及其抗氧化活性。采用单因素和正交试验确定了黑果枸杞花青素提取的最佳工艺:超声波提取功率120 W,提取时间25min,提取温度40℃,固液比为1:10(g/m L)。花青素提取液经大孔树脂纯化后进行浓缩并冷冻干燥得到花青素粉末,对其进行抗氧化活性研究,结果表明:黑果枸杞花青素有较好的清除DPPH自由基的能力,清除率能达到78.23%,对羟自由基也有一定的清除作用,且清除率高于对照组抗坏血酸。

The extraction technology and antioxidant activity of anthocyanins from Lycium ruthenicum were studied by using Lycium ruthenicum powder as raw material. Single factor and orthogonal experiments were used to determine the optimum extraction process of anthocyanins from Lycium ruthenicum. The results were as follows： the extraction power was 120 W, the extraction time was 25 min, the extraction temperature was 40 ℃, and the solid-liquid ratio was 1：10（g/m L）. Anthocyanin extract was purified by macroporous resin and concentrated and freeze-dried to obtain anthocyanin powder, and its antioxidant activity was studied. The results showed that the black fruit Lycium ruthenicum anthocyanin has a good ability to scavenge DPPH free radicals, the clearance rate can reach 78.23%, the hydroxyl radical also has a certain clearance effect, and the clearance rate is higher than the control group of ascorbic acid.