Anthocyanin Extraction and in vitro Antioxidant Activity Analysis of Black Highland Barley Produced in Longzi County
In order to analyze the antioxidant activity of anthocyanin extracts in vitro,the anthocyanins were extracted from'Longzi black barley'by ultrasonic assisted acid water method,and the processing conditions were optimized by orthogonal experiment.The results showed that the ratio of material to liquid had the greatest effect on the extraction rate of anthocyanins,followed by water bath extraction temperature and ultrasonic temperature.The optimal extraction conditions were liquid to material ratio of 20 mL:1 g,ultrasonic temperature of 40℃,ultrasonic time of 40min,water bath extraction temperature of 60℃,and water bath extraction time of 3 h.The same sample had different scavenging ability for different free radicals.On the whole,the scavenging ability for superoxide anion free radicals is the strongest,and the anthocyanin crude extract of'Longzi black barley'had certain scavenging ability for free radicals.
black highland barleyanthocyaninextractionantioxidant activity analysis
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