紫山药色素的提取工艺及抗氧化性能研究  

Extraction and Antioxidant Activity of Pigment from Purple Yam

作　　者：倪勤学[1] 高前欣[1] 霍艳荣[1] 陆国权[1] 

机构地区：[1]浙江农林大学农业与食品科学学院,临安311300

出　　处：《天然产物研究与开发》2012年第2期229-233,共5页Natural Product Research and Development

基　　金：浙江省重大科技项目"薯类加工新产品技术装备研究及产业化开发"(2007C12079)

摘　　要：研究紫山药色素的最佳提取工艺及其抗氧化性能。在单因素试验的基础上,采用L9(34)正交试验法,以pH示差法测定花色苷得率为考察指标,优化了溶剂提取法提取紫山药色素的工艺参数。通过DPPH体系测定该色素清除自由基能力。试验结果表明:紫山药色素属于花色苷类物质,优化的紫山药色素提取条件为:提取温度60℃,提取时间80 min,料液比1∶30,提取溶剂为0.5%盐酸乙醇溶液,提取液花色苷含量可达2.075mg/鲜紫山药g。紫山药色素提取液清除DPPH自由基的IC50为98.14μg/mL。紫山药具有开发功能性色素的潜力。The extraction technology of pigment from purple yam（Dioscorea alata Linn.sp.） was studied using orthogonal test design.Yield of total anthocyanins through a orthogonal test with pH differential method as an index were investigated in order to get the optimum extraction technology.Furthermore,the antioxidant activity of anthocyanins was analyzed by DPPH assay.The results showed that the optimal extraction conditions were as follows：temperature 60 ℃,extraction duration 80 min,the ratio of material to liquid 1∶30,and the extraction solvent 1.1% HCl ethanol solution and the anthocyanins content arrived 2.075 mg/g in this condition.In addition,the strong DPPH radical scavenging ability（IC50 = 98.14 μg/mL） indicates that purple yam has the potential to be a good functional pigment resource.

关 键 词：紫山药 色素 提取工艺 PH示差法 抗氧化 

分 类 号：TS202.3[轻工技术与工程—食品科学] R284.2[轻工技术与工程—食品科学与工程]