摘要
为探究甜樱桃果实花青素的提取方法及其抗氧化活性,本研究利用超声辅助酸化甲醇法提取花青素,探讨甲醇浓度、料液比、超声温度、超声时间对樱桃花青素提取量的影响,并研究其稳定性和抗氧化性.结果表明:最佳提取条件为甲醇浓度90％、料液比1∶20、超声温度35 ℃、超声时间10 min,花青素提取量为(61.48±0.81)mg/100 g.樱桃花青素在避光、20℃以及pH 1.0时较为稳定,且樱桃花青素热降解符合一级反应动力学模型.抗氧化实验结果显示,樱桃花青素对DPPH、OH和ABTS+自由基有明显的清除作用,其质量浓度为120 μg/mL时,清除率分别为69.64％、47.94％、55.01％.综上,樱桃花青素具有较好的抗氧化活性.
Abstract
To explore the extraction method and antioxidant activity of anthocyanins from sweet cherry fruits,the ultrasonic-assisted acidified methanol method was used to extract anthocyanins of sweet cherry fruit in this study.The effects of methanol concentration,solid-liquid ratio,ultrasonic temperature and ultrasonic time on sweet cherry anthocyanin yield were investigated.The antioxidant activity and stability of anthocyanins were evaluated.Results showed that optimal extraction of sweet cherry anthocyanins was achieved with the following conditions:methanol concentration of 90％,solid-liquid ratio of 1∶20,ultrasonic temperature of 35 ℃,ultrasonic time of 10 min,and the anthocyanin content obtained under these conditions was(61.48±0.81)mg/100 g.Conditions of darkness,20℃,and pH1.0 enhanced the stability of sweet cherry anthocyanins.The thermal degradation of cherry anthocyanins followed the first-order reaction kinetic model.The antioxidant experimental results indicated that,the cherry anthocyanins had significant scavenging effects on DPPH,ABTS+,and OH radicals.When the maximum mass concentration was 120 μg/mL,the scavenging rates respectively were 69.64％,47.94％,55.01％.In summary,cherry anthocyanins would possess good antioxidant activity.
维普
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