优化蓝靛果果渣的提取工艺及抗氧化活性研究

Optimization of Extraction Process and Antioxidant Activity Research of Lonicera caerulea Pomace

优化超声辅助乙醇提取蓝靛果果渣、全果花青素的工艺条件,并研究其体外抗氧化活性的差异。在单因素试验基础上,结合响应面法优化提取工艺;以DPPH自由基、羟自由基、ABTS^(+)自由基清除率评价花青素的抗氧化活性。结果表明,果渣花青素的最佳提取条件为乙醇体积分数80%、料液比1:11.6(g/mL)、超声时间62 min,全果花青素的最佳提取条件为乙醇体积分数80%、料液比1:15.6(g/mL)、超声时间49 min。花青素含量分别为9.453mg/g和4.003 mg/g。结果显示,清除DPPH自由基、羟自由基、ABTS^(+)自由基的能力依次为VC>果渣>全果,全果>果渣>VC以及果渣>VC>全果。蓝靛果果渣花青素含量明显高于蓝靛果全果,具备出色的抗氧化能力,具有进一步开发的潜力和价值。

Optimize the process conditions of ultrasonic-assisted ethanol extraction of anthocyanin from Lonicera caerulea fruit residue and whole fruit,and study the difference of antioxidant activity in vitro.On the basis of single factor experiment,the extraction process was optimized by response surface methodology.The antioxidant activity of anthocyanins was evaluated by DPPH free radical,hydroxyl radical and ABTS^(+)free radical scavenging rate.The results showed that the optimum extraction conditions of anthocyanin from pomace were ethanol concentration of 80%,solid-liquid ratio of 1︰11.6(g/mL)and ultrasonic time of 62 min.The optimum extraction conditions of anthocyanin from whole fruit were ethanol concentration of 80%,solid-liquid ratio of 1︰15.6(g/mL)and ultrasonic time of 49 min.The anthocyanin contents were 9.453 mg/g and 4.003 mg/g,respectively.The results showed that the ability of scavenging DPPH free radical,hydroxyl radical and ABTS^(+)free radical was as follows:VC>pomace>whole fruit,whole fruit>pomace>VC,and pomace>VC>whole fruit.The anthocyanin content in the pomace of Lonicera edulis is significantly higher than that in the whole fruit of Lonicera edulis.It has excellent antioxidant capacity and has the potential and value for further development.