摘要
比较了用热溶剂、微波、超声波和高压脉冲电场辅助工艺提取的树莓花青素的成分、抗氧化活性及颜色品质的差异。结果表明:提取工艺对树莓花青素提取物的成分、抗氧化活性及颜色品质均有显著影响(P<0.05)。高压脉冲电场辅助工艺提取的树莓花青素的总单花青素含量和总酚含量最高,分别为2.504mg/100 mL和相当于98.533 mg焦性没食子酸/mL,清除.DPPH的能力最弱,仅相当于(442.51±12.93)μg Vc/mL,褐变指数最低,颜色更接近于红色;而热溶剂工艺提取的花青素清除.DPPH的能力显著高于其他工艺提取的花青素(P<0.05),微波辅助工艺提取的花青素的铁还原能力最强。表明高压脉冲电场辅助工艺在树莓花青素提取效率和颜色品质上更有优势。
In this investigation,the qualities of anthocyanins extracts from red raspberry were compared among four kinds of extracting technologies,including solvent,microwave,ultrasonic and pulsed electric field（PEF） assisted extraction.The results indicated that the extraction technologies had significant effects on the qualities of the anthocyanins extracts（P0.05）.For the anthocyanins extracts by PEF assisted extraction,it showed the highest contents of the total mono-anthocyanins [2.504 mg/（100 mL）） ]and polyphenols（equal to 98.533 mg pyrogallic acid mL）,the least scavenging ability of ·DPPH（equal to 442.51μg vitamin C/mL）,the lowest browning index value,and a more closely to red color.However,the strongest scavenging ability of·DPPH and ferric reduce capacity was observed in the extracts assisted by solvent extraction and microwave,respectively.These results indicated that anthocyanins extracts assistant extracted by PEF was the best.The results of the investigation could be used as a reference to the production of high quality anthocyanin extracts.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2011年第6期201-205,共5页
Food and Fermentation Industries
基金
国家自然科学基金资助项目(20706046)
关键词
工艺
提取
花青素
品质
technology
extraction
anthocyanins
quality
