玫瑰香葡萄皮色素的提取及其抗氧化活性研究  

Study on the extraction and anti-oxidant activity of Meiguixiang grape peel pigment

作　　者：李艳梅[1] 李国银[2] 赵福顺[1] 张红梅[1] 

机构地区：[1]内蒙古农业大学职业技术学院食品科学与工程系,内蒙古包头014109 [2]内蒙古农牧业科学院植物营养与分析研究所,内蒙古呼和浩特010031

出　　处：《食品工业科技》2011年第7期164-166,177,共4页Science and Technology of Food Industry

摘　　要：通过单因素实验和正交实验,以提取物中色素含量为考察指标,对玫瑰香葡萄皮色素提取条件进行研究。结果表明,各影响因子的影响程度依次为:提取温度>提取液料比>提取时间。确定了玫瑰香葡萄皮色素提取的最佳条件为:提取温度40℃,提取时间1h,液料比25∶1。抗氧化活性研究表明,玫瑰香葡萄皮色素具有较强的还原能力;能有效地清除羟自由基;对小鼠肝脏自发性脂质过氧化有较好的抑制作用。The single factors and orthogonal test design were adopted to study the condition of extracting pigment from grape peel guided by the content of the pigment in the extract.The result showed that the effect of influence factor：extraction temperature 〉 liquid- sample ratio 〉 extraction time. The best extraction conditions were temperature 40℃,time lh, liquid-sample ratio 25： 1.It showed that grape peel pigment had the upper reductive ability,it could eliminate ·OH and restrain peroxidation of the lipid efficiently by the study of antioxidant activitv.

关 键 词：玫瑰香葡萄皮 色素 提取 抗氧化活性 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]