黑莓中总花色苷的提取工艺优化及其抗氧化性和抑菌性的研究

Optimization of the Extraction Process of Total Anthocyanins from Blackberries and the Impact on the Antioxidant and Bacteriostatic Activities

为优化黑莓中总花色苷的提取工艺,测定出黑莓中总花色苷的抗氧化性和抑菌能力,该文采用Box-Behnken试验设计优化黑莓中总花色苷的提取工艺,考察总花色苷粗提液对于DPPH自由基和羟自由基的清除作用,同时通过敏感性试验和最小抑菌浓度法对总花色苷抑菌能力进行验证。结果表明:总花色苷的最佳提取工艺为提取溶剂1%盐酸-甲醇、提取温度55℃、提取时间40 min、料液比1∶4(g/mL),总花色苷对于DPPH自由基和羟自由基有清除作用,DPPH自由基清除率最高为94.78%,羟基自由基清除率最高为93.78%,黑莓中总花色苷对大肠杆菌和金黄色葡萄球菌的生长都存在一定的抑制作用,且对金黄色葡萄球菌的抑制作用弱于大肠杆菌。

To optimize the extraction process of total anthocyanins and determine the antioxidant and bacterio-static ability of total anthocyanins from blackberry,Box-behnken experiment was used to optimize the extrac-tion process of total anthocyanin in blackberry.The scavenging effect of crude anthocyanin extract on DPPH and hydroxyl radicals was investigated.At the same time,the antibacterial ability of total anthocyanin was verified by sensitivity test and minimum inhibitory concentration method.The results showed that the best extraction pro-cess for total anthocyanins was using as the extraction solvent,1%hydrochloric acid methanol,the extraction temperature of 55℃,the extraction time of 40 min,and the ratio of material to liquid of 1∶4(g/mL).Important-ly,total anthocyanins showed a scavenging effect on both DPPH and hydroxyl free radicals.Of note,the highest scavenging rate of DPPH free radicals was 94.78%,and that of hydroxyl free radicals was 93.78%.Moreover,total anthocyanins from blackberries showed an inhibitory effect on the growth of both Escherichia coli and Staphylococcus aureus.However,the inhibition of the growth of S.aureus was weaker than that of Escherichia coli.