响应面法优化酶-超声提取黑枸杞花青素及抗氧化性研究
Optimization of Enzyme-Ultrasonic Assisted Extraction of Anthocyanins from Black Wolfberry by Response Surface Methodology and Its Antioxidant Activity Study
张冬梅 1王丽杰 1潘悦1
作者信息
- 1. 锦州医科大学食品与健康学院(锦州 121001)
- 折叠
摘要
以黑枸杞为原料,考察了液料比值、超声功率、超声时间、酶用量四个因素对花青素含量的影响,采用单因素试验和响应面法对花青素酶和超声辅助提取工艺进行优化,并对其抗氧化能力进行研究.最优提取工艺为液料比值5mL/g、超声功率200 W、超声时间25 min、酶用量0.3％,在此条件下花青素含量最大,黑枸杞花青素含量平均值为7.0±0.325 mg/g,与理论预测差1.07％.同时,对黑枸杞花青素的抗氧化作用研究,结果表明,黑枸杞花青素对DPPH和ABTS自由基的清除能力明显高于对照组抗坏血酸,有较高的抗氧化活性.
Abstract
The black wolfberry was used as raw materials to study the effects of four factors,such as liquid-solid ratio value,ultrasonic power,ultrasonic time and enzyme dosage,and anthocyanin content was investigated.Single factor test and response surface method were used to optimize the enzymatic and ultrasonic assisted extraction of anthocyanin and study its antioxidant capacity.The optimal extraction process was as follows:the ratio value of liquid to solid was 5 mL/g,the ultrasonic power was 200 W,the ultrasonic time was 25 min,and the enzyme dosage was 0.3％.The average anthocyanin content was 7.0±0.325 mg/g,which was 1.07％lower than the theoretical prediction.At the same time,the antioxidant activity of anthocyanin was studied,and the results showed that the scavenging ability of black wolfberry anthocyanin on DPPH and ABTS free radicals was significantly higher than that of ascorbic acid in the control group,and it had higher antioxidant activity.
关键词
黑枸杞/花青素/提取/响应面法/抗氧化活性Key words
black wolfberry/anthocyanins/extract/response surface method/antioxidant activity引用本文复制引用
基金项目
辽宁省自然科学基金(2019-ZD-0800)
出版年
2024
NETL
NSTL
万方数据