蓝莓花青素的提取及抗氧化性的研究  

Extraction and antioxidation of anthocyanins from blueberry

作　　者：陈健[1] 孙爱东[1] 高雪娟[1] 陶晓赟[1] 王姗姗[1] 

机构地区：[1]北京林业大学生物科学与技术学院

出　　处：《北京林业大学学报》2011年第2期126-129,共4页Journal of Beijing Forestry University

基　　金：国家林业局公益性行列专项课题(200904014)

摘　　要：通过单因素试验和正交试验,得出蓝莓花青素提取的最佳工艺条件为:甲醇浓度80%,料液比1:10,提取温度80℃,提取时间30min,pH为3.5;提取物浓缩后,采用聚酰胺树脂对蓝莓提取物中花青素进行纯化,得率为4.29%,样品纯度为85.75%。对纯化后蓝莓花青素的抗氧化性能进行测定,结果显示,蓝莓花青素有较好的清除DPPH自由基的能力。The objective of this study was to extract and purify anthocyanins from blueberry and evaluate their antioxidation.Based on single factor and orthogonal tests,the optimum extraction was achieved with 10 times of volume of 80% methanol at pH 3.5 for 30min at 80℃.Then the extracts were concentrated and separated by column packed polyamide resins.The purity of the obtained extracts was 85.75%,and the yield of anthocyanins 4.29%.The antioxidant properties of anthocyanins from blueberry were determined after purified,and the results showed that the anthocyanins from blueberry had strong scavenging effects to DPPH radicals.

关 键 词：蓝莓 花青素 提取 抗氧化性 

分 类 号：Q946.49[生物学—植物学]