超声波辅助提取紫甘蓝色素及抗氧化性研究  

Research on ultrasound-assisted extraction of purple cabbage pigment and its antioxidant activity

作　　者：张东峰[1] ZHANG Dong-feng(Department of Food and Biological Engineering,Guangdong Industry Technical College,Guangzhou 510300,Guangdong,China)

机构地区：[1]广东轻工职业技术学院食品与生物技术学院,广东广州510300

出　　处：《粮食与油脂》2020年第3期96-100,共5页Cereals & Oils

基　　金：国家自然科学基金(31500102)。

摘　　要：以紫甘蓝为原料,对紫甘蓝色素的提取工艺及抗氧化活性进行了研究。在单因素试验基础上,采用Box-Behnken试验设计优化工艺条件,得到紫甘蓝色素的最佳提取工艺:以蒸馏水为浸提剂液固比4.7:1(m L/g)、超声功率190 W、提取温度45℃、提取时间38 min。提取的紫甘蓝色素对羟自由基和DPPH自由基均具有清除作用,且呈现明显的量效关系,具有很好的抗氧化活性。Using purple cabbage as raw material the extraction technology and antioxidant activity of purple cabbage pigment were studied. On the basis of single factor experiment, the Box-Behnken experimental design was used to optimize the extraction process, and the best extraction process of purple cabbage pigment was obtained: ratio of water to purple cabbage 4.7:1 mL/g, ultrasonic power 190 W, extraction temperature 45 ℃, extraction time 38 min. The extracted purple cabbage pigment had scavenging effect on hydroxyl radicals and DPPH free radicals, and showed obvious quantitative effect relationship. It had good antioxidant activity.

关 键 词：超声波辅助提取 紫甘蓝 色素 抗氧化性 

分 类 号：TS201.1[轻工技术与工程—食品科学]