洋葱花青素提取工艺优化及其抗氧化活性研究

Optimization of Extraction Process of Onion Anthocyanins and Its Antioxdant Activity Test

食品废弃物中有效成分再利用能提高资源利用率,其提取工艺成为近年来研究的热点。实验以紫洋葱皮为研究对象,利用单因素和Box-Behnken响应面优化法探索了其花青素提取的最佳工艺条件。实验利用水杨酸法、DPPH法和ABTS法进行了其抗氧化活性测定。结果表明,紫洋葱皮中花青素的最佳提取工艺:乙醇浓度为53%,料液比为1∶6(g∶mL),提取时间为73 min,提取温度为61℃,pH值为2。在此条件下,花青素的提取率为18.26%±0.04%。体外花青素抗氧化活性实验表明:花青素质量浓度为2.5 mg/L时,ABTS自由基清除率为79.66%;花青素质量浓度为1.0 mg/L时,·OH自由基清除率为70.65%,DPPH自由基清除率为77.97%。通过响应面法优化得到的该紫洋葱皮花青素提取工艺高效可靠,与阳性对照相比提取得到的花青素抗氧化活性较高。

Reuse of effective ingredients in food waste can improve the utilization rate of resources,and more and more researchers focus its extraction technology in recent years.The optimum extraction conditions of anthocyanins in purple onion peel were explored by single factor and Box-Behnken response surface optimization method.The antioxidant activity of anthocyanins in purple onion peel was studied by salicylic acid method,DPPH method and ABTS method.The opinion extraction conditions defined by response surface method were as followed:ethanol concentration 53%,solid-liquid ratio 1∶6(g∶mL),extraction time 73 min,extraction temperature 61℃and pH value 2 and on these conditions the extraction yield achieved to 18.26%±0.04%.The antioxidant activity of anthocyanins in vitro experiment showed that when the concentration of anthocyanins was 2.5 mg/L,the ABTS radical scavenging rate achieved 79.66%.When the concentration of anthocyanins was 1.0 mg/L,the·OH radical and DPPH radical scavenging rate achieved 70.65%and 77.97%,separately.The anthocyanin extraction process of purple onion peel optimized by response surface methodology was efficient and reliable,and can acquire higher antioxidant activity anthocyanin than other materials.