杨梅花色苷提取及其抗氧化性研究  

Extraction and antioxidant activity of anthocyanin from Myrica rubra

作　　者：李涛[1] 赵云[2] 吴晓琳 

机构地区：[1]揭阳职业技术学院生物工程系,揭阳522000 [2]揭阳职业技术学院实训与信息中心,揭阳522000

出　　处：《粮食与食品工业》2017年第6期70-72,77,共4页Cereal & Food Industry

基　　金：2017年度广东大学生科技创新培育(攀登计划)项目(pdjh2017b0782)

摘　　要：以杨梅为原料,利用超声波辅助提取其花色苷。在单因素试验的基础上,采用正交试验优化,结果表明,超声波提取杨梅花色苷的主要因素为料液比,其次为乙醇浓度、提取时间和提取温度。杨梅花色苷提取的最佳条件如下:乙醇浓度为25%,料液比为1∶14,提取时间为25 min,提取温度40℃。在此条件下,杨梅花色苷的平均含量为0.687 5 mg/g。通过体外抗氧化实验,表明该花色苷具有显著的DPPH自由基清除能力。Ultrasonic-assisted extraction was used to extract anthocyanin from Myrica rubra.On the basis of single factor experiments,the orthogonal test was used.The results show that the orders of parameters affecting extraction efficiency are the ratio of material and liquidal,cohol content,extraction time and extraction temperature.The optimal conditions of extraction are obtained as follows：alcohol content 25%,the ratio of material and liquid 1∶14,extraction time 25 min and extraction temperature 40℃.In this case,the content of extraction is 0.687 5 mg/g.The anthocyanin of Myrica rubra shows strong ability of scavenging DPPH free radicals through antioxidant tests in vitro.

关 键 词：杨梅 花色苷 提取 抗氧化性 

分 类 号：TS201[轻工技术与工程—食品科学]