紫甘蓝中花青素提取工艺及其抗氧化研究

Extraction Technology and Antioxidant Research of Anthocyanins from Purple cabbage

研究以紫甘蓝为原料,采用超声波辅助提取法优化花青素提取工艺,并分析花青素的抗氧化效果.通过单因素试验考察料液比、乙醇体积分数、超声时间对花青素提取量的影响,利用正交试验确定最佳提取工艺.结果表明提取花青素最佳的工艺条件为料液比为1∶25 g/mL、乙醇体积分数为55%、超声的持续时间为35 min,在此条件下紫甘蓝中花青素提取量为24.87 mg/g;体外抗氧化活性结果表明:同质量浓度下,提取物清除·OH能力>VC,提取物对DPPH·的清除率接近VC,且自由基清除能力与质量浓度成正比.

Using purple cabbage as raw material,ultrasound was used to optimize the anthocyanin extraction process,and the antioxidant effect of anthocyanins was explored.The effects of solid-liquid ratio,ethanol volume fraction,and ultrasonic time on the extraction amount of anthocyanins were investigated through single-factor experiments,and the optimal extraction process was determined using orthogonal experiments.The results show that the optimal process conditions for extracting anthocyanins are:the solid-liquid ratio is 1∶25 g/mL,the ethanol volume fraction is 55%,and the duration of ultrasound is 35 minutes.Under these conditions,purple cabbage was measured.The mass concentration was 24.87 mg/g,and its antioxidant capacity was positively related to its concentration.The results of in vitro antioxidant activity showed that:at the same concentration,the ability of the extract to scavenge·OH>VC,the scavenging rate of the extract to DPPH·was close to VC,and the free radical scavenging ability is proportional to the mass concentration.