蔓越莓原花青素的提取工艺及其体外抗氧化活性研究  

Study on extraction process of cranberry proanthocyanidins and its antioxidant activity

作　　者：柯春林[1] 郭猛[1] 王娣[1] 赵大庆[1] 孙兰萍[1] 

机构地区：[1]蚌埠学院生物与食品工程系,安徽蚌埠233030

出　　处：《应用化工》2015年第1期81-84,共4页Applied Chemical Industry

基　　金：安徽省自然科学基金项目(1408085MH209);安徽省高等学校省级自然科学基金项目(KJ2012B094)

摘　　要：采用乙醇浸提法,提取蔓越莓原花青素,通过体外抗氧化实验测定其抗氧化活性。结果表明,蔓越莓原花青素的最佳提取条件为:乙醇浓度65%,料液比1∶15 g/m L,提取时间30 min,提取温度70℃。蔓越莓原花青素提取液具有较好的清除超氧阴离子能力以及还原能力。Adopting ethanol extraction method to extracted cranberry proanthocyanidins. And the antioxidant activities of proanthocyanidins from cranberry were also studied. The results demonstrated that the optimal conditions were: 65% of ethanol concentration,1∶ 15 g / m L of solid-liquid ratio,30 min of extraction time and extraction temperature was 70 ℃. The proanthocyanidins had better capacity of eliminating superoxide anion and reducing power.

关 键 词：蔓越莓 原花青素 提取工艺 抗氧化活性 

分 类 号：TQ281.1[化学工程—有机化工]