微波辅助萃取蓝莓中花青素的抗氧化特性  

Study on the relationship between yield and antioxidant of anthocyaidins from powder blueberry under microwave-assisted extraction conditions

作　　者：郑先哲[1] 梁玉朋[1] 陶岩[1] 

机构地区：[1]东北农业大学工程学院,哈尔滨150030

出　　处：《东北农业大学学报》2015年第6期99-103,共5页Journal of Northeast Agricultural University

基　　金：国家自然科学基金项目(31271911)

摘　　要：为研究微波辅助萃取条件下,从蓝莓中萃取出花青素抗氧化能力,以萃取温度和时间为试验因素,采用析因试验设计方法,测定五种萃取温度（30－70℃,间隔10℃）分别在不同萃取时间（2－10 min）下花青素得率及DPPH自由基清除率。结果表明,萃取温度和时间对蓝莓中花青素得率影响极显著（P〈0.01）,升高温度能提高花青素得率和自由基清除能力,随着萃取时间的增加花青素得率和自由基清除能力先增加后降低;花青素对DPPH有良好的清除效果,清除效果与花青素含量间有明显量效关系。In order to study the effect of parameters on yield and antioxidant of anthocyaidins from powder blueberry under microwave-assisted conditions. Temperature and extraction time selected as factors in the experiment, the extraction yield and DPPH scavenging capacity under different temperature and time in MAE process were investigated. The result indicated that, extraction temperature and time have significant effects on the anthocyanins extraction yield （P〈0.01）, and rising temperature increase the extraction yield of anthocyaidins and radical scavenging capacity. The extraction yield and radical scavenging capacity of anthocyaidins tend to first rising followed by falling trends with extraction proceed. Anthocyanins have significant scavenging effect on DPPH with the obvious concentrationresponse.

关 键 词：微波辅助萃取 花青素 蓝莓 得率 抗氧化活性 

分 类 号：S663.9[农业科学—果树学]