红树莓花青素提取工艺及其清除自由基能力研究

supYinghui Liu, supXuemei Zhang, supHan Li, supShuang Gao, supLixia Wang, supYiling Tian
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引用次数: 0

摘要

本研究的目的是寻找从红莓中提取花青素的最佳工艺。以红覆盆子为原料,研究了超声辅助提取(UAE)和微波辅助提取(MAE)两种不同的初步提取工艺。考察了提取时间、提取温度、料液比等因素对花青素得率的影响。采用中心点组合试验设计,分析各种提取条件,确定各因素之间的显著性及相互作用,优化提取参数。MAE的最终提取率(0.0598 mg/g)比UAE的最终提取率(0.0412 mg/g)高1.5倍左右。以抗坏血酸(Vc)为对照,通过不同的体外抗氧化实验考察其自由基清除能力。在DPPH(2,2-二苯基-1-吡啶肼基)、羟基和ABTS(2,2'-氮基-双(3-乙基苯并噻唑-6-磺酸))自由基清除实验中,MAE和UAE提取物的自由基清除能力分别比Vc对照组高2.8倍和1.5倍、4.7倍和3倍和1.2倍和1倍。此外,红莓花青素提取物对不同自由基的清除能力在羟基> ABTS > DPPH顺序上均有增强,且MAE提取物的抗氧化能力高于UAE提取物。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Technologies for Extracting Anthocyanins from the Red Raspberry and their Free Radical Scavenging Ability
The aims of study was to find the best technology for extracting anthocyanins from the red respberry. Different technologies for the preliminary extraction of anthocyanins from red raspberry fruit as the raw material, including Ultrasound-Assisted Extraction (UAE) and Microwave-Assisted Extraction (MAE), were studied. The effects of extraction time, extraction temperature, solvent-material ratio and other factors on the anthocyanin yield were investigated. The center point combination experiment design was used to analyze the various extraction conditions, determine significance and interactions between various factors and optimize the extraction parameters. The final extraction rate obtained using MAE (0.0598 mg/g) was about 1.5-fold higher than that using UAE (0.0412 mg/g). The free radical scavenging activity of the extracts was examined in different in-vitro antioxidant experiments in comparison with ascorbic acid (Vc) as the control. In these DPPH (2,2-diphenyl-1-picrylhydrazyl), hydroxyl and ABTS (2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)) free radical scavenging experiments, MAE and UAE extracts showed free radical scavenging activities 2.8 and 1.5-fold, 4.7 and 3-fold and 1.2 and 1-fold higher, respectively, than those of the Vc control. Furthermore, the scavenging activities of red raspberry anthocyanin extracts against the different free radicals increased in the order hydroxyl > ABTS > DPPH, while the antioxidant capacity of the MAE extract was higher than that of the UAE extract.
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