摘要
不同条件下,对紫苏叶片花青素的提取,结果表明:溶剂乙醇的体积分数、提取时间、提取温度和料液比对花青素提取量都有不同程度的影响,其中乙醇的体积分数对花青素的提取量影响最为显著。通过正交试验得出,紫苏叶片花青素提取的最佳条件是溶剂乙醇的体积分数为50%,提取时间为120min,提取温度为50℃,料液比为1:30。抗氧化能力测定结果表明,紫苏花青素浓度为4g/L～8g/L时其抗氧化能力强于相同浓度抗氧化剂VC,在浓度为8.0g/L,37℃下保温15min时,对自由基的清除率可达53.48%。
The results of extracting anthocyanidin from Perilla leaves under different conditions show that alcohol volume percentage, extracting time, temperature and the liquid ratio all affect the amount of anthocyanidin extracted, and one of them, the alcohol volume percentage is the most significant factor. The best conditions of extracting are as follows： alcohol volume percentage is 50 %, extracting time 120 min, and extracting temperature 50 ℃, liquid ratio 1：30. The antioxidant ability determination results show that perilla anthocyanidin at 4 g/mL-8 g/mL has stronger activity of scavenging free radicals than same concentration Vc, it can decrease 53.48 % radicals at the concentration of 8.0 g/mL after incubated at 37 ℃ for 15 min.
出处
《食品研究与开发》
CAS
北大核心
2009年第9期187-190,共4页
Food Research and Development
基金
山西省高校科技开发研究项目(2007131)
关键词
紫苏花青素
提取
抗氧化能力
Perilla Anthoeyanidin
extraction
antioxidant Ability
