摘要
采用微波、超声、回流和闪式提取工艺从黑枸杞中提取花青素,用分光光度法测定花青素含量,并通过自由基清除试验比较其抗氧化活性。结果表明,不同提取工艺的花青素提取得率不同,提取得率由高到低的顺序为微波提取>超声提取>闪式提取>热回流提取,微波提取的花青素得率最高3.57%,热回流提取花青素的得率最低2.24%;不同工艺得到的花青素都具有显著的自由基清除活性,其清除活性与浓度成正相关关系,其中微波、超声和闪提的自由基清除活性差别不明显,热回流提取的自由基清除活性最低。这些数据说明微波是一种高效的花青素提取方法,提取得到的花青素较高自由基清除活性,说明得到花青素具有较高的抗氧化活性,可以作为天然的抗氧化剂用于功能食品和药品。
The anthocyanin was extracted from Lycium ruthenicum Murr by microwave,ultrasonic,reflux and flash extraction.The content of anthocyanin was determined by spectrophotometric method.The antioxidant activity was compared by free radical scavenging test.The results showed that there were great differences in the yield of anthocyanin extracted from different extraction processes.The order of extraction yield from high to low was as follows:microwave extraction>ultrasonic extraction>flash extraction>hot reflux extraction.The highest extraction rate(3.57%)was obtained by microwave,and the hot reflux method was the lowest(2.24%).The anthocyanins obtained from different processes had significant free radical scavenging activity correlated positively well with increasing concentrations.The free radical scavenging activity of microwave,ultrasound and flash was not markedly different,and the free radical scavenging activity of hot reflux was the lowest.The results showed that anthocyanins had high antioxidant activity and could be used as natural antioxidants in functional foods and pharmaceuticals.
作者
王超雪
陈瑞战
陆娟
田利
殷微
杨汝凭
WANG Chaoxue;CHEN Ruizhan;LU Juan;TIAN Li;YIN Wei;YANG Ruping(College of Chemistry,Changchun Normal University,Changchun 130032)
出处
《食品工业》
CAS
北大核心
2020年第6期24-28,共5页
The Food Industry
基金
吉林省教育厅“十三五”科学技术项目(JJKH20190506KJ)
长春师范大学研究生教育创新基金项目(cscxy2018034)。
关键词
黑枸杞
花青素
抗氧化活性
提取工艺
Lycium ruthenicum Murr
anthocyanin
antioxidant activity
extraction technology
