黑果枸杞花青素制备及其抗氧化活性研究
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摘要
以黑果枸杞粉末为原料,研究黑果枸杞花青素的超声波提取工艺及其抗氧化活性。采用单因素和正交试验确定了黑果枸杞花青素提取的最佳工艺:超声波提取功率120 W,提取时间25min,提取温度40℃,固液比为1:10(g/m L)。花青素提取液经大孔树脂纯化后进行浓缩并冷冻干燥得到花青素粉末,对其进行抗氧化活性研究,结果表明:黑果枸杞花青素有较好的清除DPPH自由基的能力,清除率能达到78.23%,对羟自由基也有一定的清除作用,且清除率高于对照组抗坏血酸。
The extraction technology and antioxidant activity of anthocyanins from Lycium ruthenicum were studied by using Lycium ruthenicum powder as raw material. Single factor and orthogonal experiments were used to determine the optimum extraction process of anthocyanins from Lycium ruthenicum. The results were as follows: the extraction power was 120 W, the extraction time was 25 min, the extraction temperature was 40 ℃, and the solid-liquid ratio was 1:10(g/m L). Anthocyanin extract was purified by macroporous resin and concentrated and freeze-dried to obtain anthocyanin powder, and its antioxidant activity was studied. The results showed that the black fruit Lycium ruthenicum anthocyanin has a good ability to scavenge DPPH free radicals, the clearance rate can reach 78.23%, the hydroxyl radical also has a certain clearance effect, and the clearance rate is higher than the control group of ascorbic acid.
The extraction technology and antioxidant activity of anthocyanins from Lycium ruthenicum were studied by using Lycium ruthenicum powder as raw material. Single factor and orthogonal experiments were used to determine the optimum extraction process of anthocyanins from Lycium ruthenicum. The results were as follows: the extraction power was 120 W, the extraction time was 25 min, the extraction temperature was 40 ℃, and the solid-liquid ratio was 1:10(g/m L). Anthocyanin extract was purified by macroporous resin and concentrated and freeze-dried to obtain anthocyanin powder, and its antioxidant activity was studied. The results showed that the black fruit Lycium ruthenicum anthocyanin has a good ability to scavenge DPPH free radicals, the clearance rate can reach 78.23%, the hydroxyl radical also has a certain clearance effect, and the clearance rate is higher than the control group of ascorbic acid.
引文
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[3]陈晨,赵晓辉,文怀秀,等.黑果枸杞的抗氧化成分分析及抗氧化能力测定[J].中国医院药学杂志,2011,31(15):1305-1306
[4]张绘芳,李霞,王建刚,等.塔里木河下游植物群落结构特征分析[J].生态环境,2007,16(4):1219
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[6]涂宗财,尹月斌,姜颖,等,超声波辅助提取玫瑰茄花青素的工艺优化[J].食品研究与开发,2011,32(10):1-4
[7]田喜强,董艳萍.超声波辅助提取紫薯花青素及抗氧化性研究[J].中国酿造,2014,33(1):77-80
[8]林丽,张裴斯,晋玲,等.黑果枸杞的研究进展[J].中国药房,2013,47(24):4493-4497
[9]Peng Q,Lv X P,Xu Q S,et al.Isolation and structural characterization of the polysaccharide LRGP1 from lycium ruthenicum[J].Carbohydrate Polymers,2012,90(1):95
[10]张玲艳,王宏权.黑枸杞花青素的提取及其抗氧化活性研究[J].食品工业,2014,35(12):88-90
[11]孙建霞,张燕,胡小松,等.花青素的提取、分离以及纯化方法研究进展[J].食品与发酵工业,2008,34(8):111-117
[12]陈健,孙爱东,高雪娟,等.蓝莓花青素的提取及抗氧化性的研究[J].北京林业大学学报,2011,33(2):126-129
[13]孔美兰,刘谋泉,陈德宾.超声波辅助提取三华李花青素及其抗氧化活性研究[J].广东农业科学,2014,21:92-96
[14]徐怀德,闫宁环,陈伟,等.黑莓原花青素超声波辅助提取优化及抗氧化性研究[J].农业工程学报,2008,24(2):264-269
[15]于莉莉,李景文,王庆钰,等.超声波法辅助提取黑豆种皮花青素的工艺优化[J].食品科技,2013,38(4):210-213
[16]Lee J,Durst R W,Wrosltad R E.Determination of total monomeric anthocyanin pigment content of fruit juices,beverages,natural colorants,and wines by the p H differential method collaborative study[J].AOAC Int,2005,88(5):1269-1278
[17]周芸.莲房原花青素制备工艺及抗氧化活性研究[D].杭州:浙江大学,2012
[18]刘超.紫甘薯花青素的提取及其稳定性和抗氧化性的研究[D].长沙:湖南农业大学,2008
[19]白红进,汪河滨,罗锋.黑果枸杞色素的提取及其清除DPPH自由基作用的研究[J].西北农业学报,2007,16(2):190-192
[20]姚钰蓉.紫甘薯花青素的提取纯化、稳定性及抗氧化活性研究[D].保定:河北农业大学,2009
[2]匡可任,路安民.中国植物志[M].北京:科学出版社,1978:10
[3]陈晨,赵晓辉,文怀秀,等.黑果枸杞的抗氧化成分分析及抗氧化能力测定[J].中国医院药学杂志,2011,31(15):1305-1306
[4]张绘芳,李霞,王建刚,等.塔里木河下游植物群落结构特征分析[J].生态环境,2007,16(4):1219
[5]Almeida J R,D’Amico E,Preuss A,et al.Characterization of major enzymes and genes involved in flavonoid and proanthocyanidin biosynthesis during fruit development in strawberry(Fragaria ananassa)[J].Arch Biochem Biophys,2007,465(1):61-71
[6]涂宗财,尹月斌,姜颖,等,超声波辅助提取玫瑰茄花青素的工艺优化[J].食品研究与开发,2011,32(10):1-4
[7]田喜强,董艳萍.超声波辅助提取紫薯花青素及抗氧化性研究[J].中国酿造,2014,33(1):77-80
[8]林丽,张裴斯,晋玲,等.黑果枸杞的研究进展[J].中国药房,2013,47(24):4493-4497
[9]Peng Q,Lv X P,Xu Q S,et al.Isolation and structural characterization of the polysaccharide LRGP1 from lycium ruthenicum[J].Carbohydrate Polymers,2012,90(1):95
[10]张玲艳,王宏权.黑枸杞花青素的提取及其抗氧化活性研究[J].食品工业,2014,35(12):88-90
[11]孙建霞,张燕,胡小松,等.花青素的提取、分离以及纯化方法研究进展[J].食品与发酵工业,2008,34(8):111-117
[12]陈健,孙爱东,高雪娟,等.蓝莓花青素的提取及抗氧化性的研究[J].北京林业大学学报,2011,33(2):126-129
[13]孔美兰,刘谋泉,陈德宾.超声波辅助提取三华李花青素及其抗氧化活性研究[J].广东农业科学,2014,21:92-96
[14]徐怀德,闫宁环,陈伟,等.黑莓原花青素超声波辅助提取优化及抗氧化性研究[J].农业工程学报,2008,24(2):264-269
[15]于莉莉,李景文,王庆钰,等.超声波法辅助提取黑豆种皮花青素的工艺优化[J].食品科技,2013,38(4):210-213
[16]Lee J,Durst R W,Wrosltad R E.Determination of total monomeric anthocyanin pigment content of fruit juices,beverages,natural colorants,and wines by the p H differential method collaborative study[J].AOAC Int,2005,88(5):1269-1278
[17]周芸.莲房原花青素制备工艺及抗氧化活性研究[D].杭州:浙江大学,2012
[18]刘超.紫甘薯花青素的提取及其稳定性和抗氧化性的研究[D].长沙:湖南农业大学,2008
[19]白红进,汪河滨,罗锋.黑果枸杞色素的提取及其清除DPPH自由基作用的研究[J].西北农业学报,2007,16(2):190-192
[20]姚钰蓉.紫甘薯花青素的提取纯化、稳定性及抗氧化活性研究[D].保定:河北农业大学,2009