响应面法优化血糯米花青素提取工艺及抗氧化活性研究

Optimization of Anthocyanin Extraction Process and Antioxidant Activity of Blood Glutinous Rice by Response Surface Method

以血糯米为原料,利用醇提法提取血糯米花青素,并用pH示差法测定其含量,先采用单因素实验考察乙醇体积分数、料液比、提取温度、提取时间对血糯米花青素提取的影响,再通过响应面法优化提取工艺条件,得最优条件为:乙醇体积分数51%、料液比1 g∶25 mL、提取温度67℃、提取时间45 min,血糯米花青素的含量为0.216 mg/g。用提取得到的花青素通过羟自由基清除率、ABTS自由基清除率抗氧化活性进行测定,实验表明,血糯米花青素具有对较强的抗氧化活性,其中对ABTS+清除率达到71.84%.

Anthocyanins were extracted from blood glutinous rice by alcohol extraction method.The effects of ethanol volume fraction,solid-liquid ratio,extraction temperature and extraction time on the extraction of anthocyanins from blood glutinous rice were investigated by single factor experiment,and then the extraction conditions were optimized by response surface method.The optimal conditions were as follows:ethanol volume fraction 51%,solid-liquid ratio 1 g:25 mL,extraction temperature 67℃,extraction time 45 min,and anthocyanin content of blood glutinous rice was 0.216 mg/g.The antioxidant activity of the extracted anthocyanins was determined by hydroxyl free radical clearance and ABTS free radical clearance.The experiment showed that the anthocyanins of blood glutinous rice had strong antioxidant activity,and the clearance rate of ABTS+reached 71.84%.