Using purple cabbage as raw material,ultrasound was used to optimize the anthocyanin extraction process,and the antioxidant effect of anthocyanins was explored.The effects of solid-liquid ratio,ethanol volume fraction,and ultrasonic time on the extraction amount of anthocyanins were investigated through single-factor experiments,and the optimal extraction process was determined using orthogonal experiments.The results show that the optimal process conditions for extracting anthocyanins are:the solid-liquid ratio is 1∶25 g/mL,the ethanol volume fraction is 55％,and the duration of ultrasound is 35 minutes.Under these conditions,purple cabbage was measured.The mass concentration was 24.87 mg/g,and its antioxidant capacity was positively related to its concentration.The results of in vitro antioxidant activity showed that:at the same concentration,the ability of the extract to scavenge·OH＞VC,the scavenging rate of the extract to DPPH was close to VC,and the free radical scavenging ability is proportional to the mass concentration.
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