Optimization of Enzyme-Ultrasonic Assisted Extraction of Anthocyanins from Black Wolfberry by Response Surface Methodology and Its Antioxidant Activity Study
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.
black wolfberryanthocyaninsextractresponse surface methodantioxidant activity
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