紫甘蓝中花青素提取工艺及其抗氧化研究  

Extraction Technology and Antioxidant Research of Anthocyanins from Purple cabbage

作　　者：张潇 周海旭 高晗[1] 张玲玲 ZHANG Xiao;ZHOU Haixu;GAO Han;ZHANG Lingling(School of Food Science,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）》2024年第3期62-68,共7页Journal of Henan Institute of Science and Technology(Natural Science Edition)

基　　金：河南省科技攻关项(202102310143);2017年度高层次人才科研项目(2017020)。

摘　　要：研究以紫甘蓝为原料,采用超声波辅助提取法优化花青素提取工艺,并分析花青素的抗氧化效果.通过单因素试验考察料液比、乙醇体积分数、超声时间对花青素提取量的影响,利用正交试验确定最佳提取工艺.结果表明提取花青素最佳的工艺条件为料液比为1∶25 g/mL、乙醇体积分数为55%、超声的持续时间为35 min,在此条件下紫甘蓝中花青素提取量为24.87 mg/g;体外抗氧化活性结果表明:同质量浓度下,提取物清除·OH能力>VC,提取物对DPPH·的清除率接近VC,且自由基清除能力与质量浓度成正比.Using purple cabbage as raw material,ultrasound was used to optimize the anthocyanin extraction process,and the antioxidant effect of anthocyanins was explored.The effects of solid-liquid ratio,ethanol volume fraction,and ultrasonic time on the extraction amount of anthocyanins were investigated through single-factor experiments,and the optimal extraction process was determined using orthogonal experiments.The results show that the optimal process conditions for extracting anthocyanins are:the solid-liquid ratio is 1∶25 g/mL,the ethanol volume fraction is 55%,and the duration of ultrasound is 35 minutes.Under these conditions,purple cabbage was measured.The mass concentration was 24.87 mg/g,and its antioxidant capacity was positively related to its concentration.The results of in vitro antioxidant activity showed that:at the same concentration,the ability of the extract to scavenge·OH>VC,the scavenging rate of the extract to DPPH·was close to VC,and the free radical scavenging ability is proportional to the mass concentration.

关 键 词：紫甘蓝 花青素 提取量 清除率 抗氧化能力 

分 类 号：TS201.1[轻工技术与工程—食品科学]