紫山药花青素的提纯及其抗氧化性测定  

Extraction,Purification and Antioxidant Activity of Pigment from Purple Yam

作　　者：肖杰[1] 刘曼露 刘丹芳 龚钢明[1] 

机构地区：[1]上海应用技术学院香料香精技术与工程学院,上海201418

出　　处：《食品工业》2015年第3期121-125,共5页The Food Industry

摘　　要：研究酶法和乙醇提取紫山药花青素,经大孔树脂纯化,测定其抗氧化性。结果为纤维素酶提取条件:酶添加量为2 mg/g紫山药粉,料液比1∶30(g/mL),温度70℃,时间20 min;乙醇提取条件:料液比1∶20(g/mL),温度90℃,乙醇体积分数30%,时间40 min。提取物经大孔树脂D101纯化。紫山药花青素粗品的色价为6.4,对DPPH清除率为45%,花青素纯品,其色价为11.4,对DPPH的清除率75%。Cellulase and ethanol were applied to extraction of pigment from purple yam;The pigment was purified by macroporous resin.Antioxidant activity of pigment was assay.The results showed that for extraction rate,cellulase was better,and the optimum conditions was enzyme concentration 2 mg/g purple yam powder,material/liquid ratio 1：30（g/mL）,temperature 70 ℃,time 20 min.For ethanol extraction method：material/liquid ratio 1：20（g/mL）,temperature 90 ℃,ethanol volume fraction 30%,time 40 min.The color value of purple yam＇s crude pigment is 6.4,and its DPPH scavenging rate was 45%,and the color value of purple yam＇s purified pigment by D101 was 11.4,its DPPH scavenging rate was 75%.

关 键 词：紫山药 花青素 提取 纯化 抗氧化 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]