云南省不同粒色青稞色素提取工艺优化及其体外抗氧化活性  

Optimization of Extraction Technology and in vitro Assessment of Antioxidant Activity of Yunnan Highland Barley Pigments from Different Colored Grains

作　　者：阮玲丽 邹青飞 鲁朝凤 陈壁 杨士花 杨明静 刘东南 李永强[1] RUAN Ling-li;ZOU Qing-fei;LU Chao-feng;CHEN Bi;YANG Shi-hua;YANG Ming-jing;LIU Dong-nan;LI Yong-qiang(College of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,Yunnan,China;Yunnan Yunce Quality Testing Co.,Ltd.,Kunming 650201,Yunnan,China;Library,Yunnan Agricultural University,Kunming 650201,Yunnan,China)

机构地区：[1]云南农业大学食品科学技术学院,云南昆明650201 [2]云南云测质量检验有限公司,云南昆明650201 [3]云南农业大学图书馆,云南昆明650201

出　　处：《食品研究与开发》2022年第6期40-49,共10页Food Research and Development

基　　金：国家自然科学基金面上项目(31360378、31560428);云南省教育厅科学研究基金项目(2020Y0165);云南农业大学学生科技创新创业行动基金项目(2020ZKY311)。

摘　　要：研究云南省黑青稞、紫青稞、蓝青稞和白青稞4种不同粒色青稞色素的最佳提取工艺及体外抗氧化活性。根据最佳提取溶剂及最大吸收波长对4种色素进行初步定性;在单因素试验的基础上,利用响应面试验设计优化色素的提取工艺,并测定其抗氧化活性。结果表明:黑青稞、紫青稞及蓝青稞色素的最佳提取溶剂为1%盐酸甲醇,白青稞色素的最佳提取溶剂为1%甲酸甲醇;黑青稞与紫青稞色素初步定性为花色苷,蓝青稞与白青稞色素初步定性为橙酮化合物。黑青稞、紫青稞、蓝青稞与白青稞色素的最佳提取工艺分别为提取温度59℃,提取时间30 min,料液比1∶20(g/mL);提取温度30℃,提取时间30 min,料液比1∶15(g/mL);提取温度47℃,提取时间38 min,料液比1∶17(g/mL);提取温度41℃,提取时间41 min,料液比1∶16(g/mL)。4种青稞色素均有较好的抗氧化活性。Extraction technology was optimized,and the antioxidant activity of the pigment from each of four highland barley strains from Yunnan province with different colored grains(black barley,purple barley,blue barley and white barley)was characterized in vitro.The four pigments were preliminarily characterized by determining optimal extraction solvent and maximum absorption wavelength.On the basis of single factor analyses,each pigment extraction process was optimized by response surface methodology,and the antioxidant activity of each was determined.The optimal extraction solvent for black highland barley,purple highland barley,and blue highland barley pigments was 1%hydrochloric acid in methanol.The optimal extraction solvent for white highland barley pigment was 1%formic acid in methanol.The pigments in black highland barley and purple highland barley were preliminarily identified as anthocyanins,and the pigments in blue highland barley and white highland barley were preliminarily identified as orange ketone compounds.Optimal extraction conditions were as follows:extraction temperature 59℃,extraction time 30 min,solid-liquid ratio 1∶20(g/mL)(black highland barley);extraction temperature 30℃,extraction time 30 min,solid-liquid ratio 1∶15(g/mL)(purple highland barley);extraction temperature 47℃,extraction time 38 min,solid-liquid ratio 1∶17(g/mL)(blue highland barley);extraction temperature 41℃,extraction time 41 min,solid-liquid ratio 1∶16(g/mL)(white highland barley).The pig ments from each type of highland barley displayed excellent antioxidant activity.

关 键 词：粒色 青稞 色素 提取工艺优化 抗氧化活性 

分 类 号：TQ28[化学工程—有机化工]