三种形态蓝靛果花色苷的提取工艺及其抗氧化活性研究  

Extraction technology and antioxidant activity of anthocyanins from three states of Lonicicera caerulea L.

作　　者：刘英[1,2] 秦程玉 吴嘉仪 周文玲 李德文 LIU Ying;QIN Chengyu;WU Jiayi;ZHOU Wenling;LI Dewen(College of Chemical Engineering and Resource Utilization,Northeast Forestry University,Harbin 150040,China;Key Laboratory of Forest Plant Ecology,Ministry of Education,Northeast Forestry University,Harbin 150040,China)

机构地区：[1]东北林业大学化学化工与资源利用学院,黑龙江哈尔滨150040 [2]东北林业大学,森林植物生态学教育部重点实验室,黑龙江哈尔滨150040

出　　处：《食品与发酵工业》2023年第21期161-166,共6页Food and Fermentation Industries

基　　金：黑龙江头雁创新团队111项目(B20088);国家科技基础资源调查专项(No.2019FY100505)。

摘　　要：探究3种不同形态的蓝靛果(鲜果、干果和冻干粉)中花色苷的最佳提取量,评价3种不同形态的蓝靛果花色苷体外抗氧化能力,对蓝靛果的运输和储存提供一定的参考价值。采用超声波辅助提取法,通过三因素(乙醇体积分数、超声时间、超声温度)条件优化花色苷提取工艺;利用体外抗氧化方法评价3种形态的蓝靛果中花色苷的抗氧化活性。结果表明,最佳提取条件为超声时间均为30 min,超声温度均为35℃;乙醇体积分数为95%,冻干粉和干果中花色苷的提取量最高;乙醇体积分数为65%,鲜果中花色苷的提取量最高;花色苷提取量分别为:冻干粉[(121.50±4.73)mg/5 g]>干果[(22.20±2.08)mg/5 g]>鲜果[(10.40±1.05)mg/5 g]。在考察质量浓度0.02~0.1 mg/mL内,花色苷对DPPH自由基和ABTS阳离子自由基的清除能力增强,最大清除率分别为84.79%和71.79%,表明随着其质量浓度的增加,自由基清除率逐渐增强,显示出较好的量效关系。相同质量下,冻干粉中花色苷提取量均高于鲜果和干果(约5~10倍),表明蓝靛果果实形态的改变不影响花色苷的得率及其抗氧化的能力,为蓝靛果储运提供更好的理论基础。This paper aims to study the optimum extraction of anthocyanins from three states of fruit(fresh fruit,dried fruit,and freeze-dried powder)from Lonicicera caerulea L.,and to evaluate the antioxidant activity of three different forms of L.caerulea anthocyanins in vitro to provide some references for transportation and storage of L.caerulea.Ultrasonic-assisted extraction was used to optimize the extraction process of anthocyanins by three factors(ethanol concentration,ultrasonic time,and ultrasonic temperature),and the antioxidant activity of anthocyanins in three kinds of L.caerulea was evaluated by in vitro antioxidant method.Results showed that the optimum extraction conditions were as follows:ultrasonic time of 30 min,the ultrasonic temperature of 35℃,and ethanol concentration was 95%,the extraction amount of anthocyanins from freeze-dried powder and dried fruit reached the highest.When ethanol concentration was 65%,the anthocyanins extraction amount from fresh fruit reached the highest.The contents of anthocyanins were as follows:freeze-dried powder[(121.50±4.73)mg/5 g]>dried fruit[(22.20±2.08)mg/5 g]>fresh fruit[(10.40±1.05)mg/5 g].In the range of 0.02 to 0.1 mg/mL,the anthocyanins have a certain ability to scavenge DPPH free radical(84.79%)and ABTS cationic radical(71.79%).With the increase of the anthocyanin concentration,the scavenging ability increased gradually,showing a good dose-effect relationship.The content of anthocyanins from freeze-dried powder dried fruit was higher than that from fresh fruit and freeze-dried powder(about 5-10 times),while their qualities were the same.It showed that the change of fruit states of L.caerulea did not affect the yield of anthocyanin and its antioxidant ability,which provides a better theoretical basis for the storage and transportation of L.caerulea.

关 键 词：蓝靛果 花色苷 形态 超声波辅助提取 抗氧化活性 

分 类 号：TS205[轻工技术与工程—食品科学]