摘要
对板栗壳色素的提取工艺及抗氧化活性进行了研究。以色素含量为评价指标,研究乙醇浓度、提取时间、提取温度、料液比、提取次数5个因素对提取率的影响。在单因素实验的基础上设计四因素三水平的正交实验,得出板栗壳色素的最佳提取工艺为:乙醇浓度40%,提取温度90℃,料液比1∶10,提取时间2.5 h。以还原力和对羟自由基的清除率为评价指标,研究结果表明,板栗壳色素具有一定的还原力和清除羟自由基的活性。
The extracting technology and antioxidant activity of Chestnut shell pigment were studied. The pigment content was used to evaluate the effect of ethanol concentration, extracting time, extracting temperature , solid-liquid ratio and extraction times to liquid on the extracting rate. Based on the single-factor experiment, the orthogonal experiments of four factors and three levels were found as follows：the extraction time 2.5 h, extraction temperature 90 ~C, the ethanol concentration 40 %, solid-liquid ratio 1：10. The result of the study which based on evaluating of reducing power and scavenging free radicals activity showed that chestnut shell pigment have some reducing power and activity of scavenging free radicals.
出处
《食品研究与开发》
CAS
北大核心
2014年第2期47-50,共4页
Food Research and Development
关键词
板栗壳
色素
提取工艺
chestnut shell
pigment
extracting technology
antioxidative activity
