紫甘蓝中多酚提取工艺及抗氧化研究  

Study on the extraction technology of polyphenols from purple cabbage and its antioxidant

作　　者：张潇 周海旭 高晗[1] 贾亚茹 ZHANG Xiao;ZHOU Haixu;GAO Han;JIA Yaru(College of Food Science and Technology,Henan Institute of Science and Technology,Xinxiang 453003,China;Luohe Food Vocational College,Luohe 462300,China)

机构地区：[1]河南科技学院食品学院,河南新乡453003 [2]漯河食品职业学院,河南漯河462300

出　　处：《河南科技学院学报（自然科学版）》2023年第5期23-29,共7页Journal of Henan Institute of Science and Technology(Natural Science Edition)

基　　金：河南省科技攻关项目(202102310143);高层次人才科研项目(2017020)。

摘　　要：以紫甘蓝为原料,优化多酚提取工艺,探究其抗氧化效果.在单因素试验基础上,采用超声波辅助法优化多酚提取工艺,利用正交试验确定最佳工艺条件,并探究其体外抗氧化活性.结果表明:提取多酚最佳工艺条件为:料液比1∶30 g/mL、乙醇体积分数65%、超声时间25 min,提取量可达18.78 mg/g.抗氧化结果表明:在相同质量浓度下,提取物清除·OH能力>V_(C),对DPPH·的清除率接近V_(C),且清除自由基能力与质量浓度成正向关系,可为提取紫甘蓝中多酚类物质深加工提供数据参考.In this paper,purple cabbage was used as experimental material to optimize the extraction process of polyphenols and explore its antioxidant effect.On the basis of single factor experiment,the extraction process of polyphenols was optimized by ultrasonic assisted method.The results showed that the optimal extraction conditions were as follows:solid-liquid ratio of 1∶30 g/mL,ethanol volume concentration of 65%,ultrasonic time of 25 min,and the extraction yield of polyphenols reached 18.78 mg/g.At the same time,the antioxidant capacity of polyphenols in vitro was investigated.It was found that under the same concentration,the scavenging capacity of extract was higher than V_(C),and the scavenging rate of extract on DPPH·was close to VC.The antioxidant capacity of extract was positively correlated with concentration.It could provide data support for the deep processing of anthocyanins extracted from purple cabbage.

关 键 词：紫甘蓝 多酚 抗氧化效果 

分 类 号：TS[轻工技术与工程]