Extraction Technology and Antioxidant Research of Anthocyanins from Purple cabbage
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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