潍县萝卜中花青素的提取工艺及提取液的抗氧化活性研究

Study on Extraction Technology and Antioxidant Activity of Anthocyanins from Radish in Weixian County

本文研究潍县萝卜花青素的提取工艺条件,采用酶解法考察了4种单因素条件对提取花青素的影响。通过单因素和正交试验结果分析,当酶水解温度为50℃,复合酶的量为0.03 mg·g^(-1),纤维素酶和果胶酶的质量比为2∶1,且提取时间为90 min时花青素的提取量最高,达到了4.23%。采用铁离子抗氧化能力法(FRAP)对潍县萝卜的可食用部分花青素提取液进行抗氧化研究,得出根皮花青素提取液抗氧化能力达到了10μmol·g^(-1),高于根肉。

In this paper,the process conditions for the extraction of anthocyanins from Weixian radish were investigated,and the effect of four single-factor conditions on the extraction of anthocyanins was examined using enzymatic hydrolysis.By using the results of single-factor orthogonal tests,the highest anthocyanin extraction of 4.23%was achieved when the enzyme hydrolysis temperature was 50℃,the amount of complex enzyme was 0.03 mg·g^(-1),the mass ratio of cellulase to pectinase was 2∶1,and the extraction time was 90 min.Iron ion antioxidant capacity method(FRAP)was used to study the antioxidant capacity of the extracts from edible parts of Weixian radish.The results showed that the antioxidant capacity of the extracts reached 10μmol·g^(-1),higher than that of root meat.