超声波辅助提取紫薯花青素及抗氧化性研究

为研究超声波法辅助提取紫薯花青素的工艺条件,考察了提取液浓度、水浴温度、提取时间和料液比4个因素对紫薯中花青素提取率影响,优化了紫薯中花青素的提取工艺。结果表明,紫薯花青素最佳提取工艺是:功率为300W超声波辅助提取时间60min、水浴温度40℃、料液比1∶25、乙酸体积分数15%。在最佳组合条件下,紫薯中花青素提取得率最大。同时,对花青素进行了清除羟基自由基的抗氧化性能力研究。结果表明,pH为7.0时,花青素具备较好的清除羟基自由基能力,紫薯花青素抗氧化能力强于抗坏血酸。

Ultrasonic-assisted extraction technology and antioxidant activity of anthocyanins from purple potato

To explore the ultrasonic-assisted extraction technology of anthocyanins from purple potato, the influence of extractive concentration, temperature, water bath temperature, extraction time and solid-liquid ratio on anthocyannins extraction rate was studied. Moreover, the extraction technology of anthocyanin from purple potato was optimized. The results showed that the optimum extraction process of anthocyanin from purple potato was as follows： ultrasonic-assisted extraction for 60 min under the 300 W power, temperature of the water bath 40℃, solid-liquid ratio 1：25, acetic acid volume fraction 15%. Under this condition, the anthocyanin extraction rate reached the max. Meanwhile, the ability of anthocyanin on scavenging hydroxyl radicals was detected. Anthocyanin had a good performance in scavenging hydroxyl radical at pH 7.0, and the antioxidant activity of purple potato anthocyanins was stronger than ascorbic acid.