|Table of Contents|

Study on Purple Cabbage Anthocyanins Extraction Process and Oxidation Resistance(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2015年01
Page:
128-136
Research Field:
Publishing date:

Info

Title:
Study on Purple Cabbage Anthocyanins Extraction Process and Oxidation Resistance
Author(s):
DANG Ya1; 2; 3; 4; LIU Shui-ying 1
(1.College of Biological Science and Engineering，Shaanxi University of Technology，Hanzhong，Shannxi 723000；2.Qinba Blueberry Institute,Shaanxi University of Technology，Hanzhong，Shannxi 723000；3.Shaanxi Key Laboratory of Bio-Resource，Hanzhong，Shannxi 723000；4.Black Organic Food Engineering Technology Research Center in Shaanxi Province，Hanzhong，Shannxi 723000)
Keywords:
Keywords:purple cabbage; anthocyanins; extraction process; anti-oxidation
PACS:
-
DOI:
10.11937/bfyy.201501035
Abstract:
Abstract:Taking fresh purple cabbage as raw material，in the extraction temperature，extraction time，ethanol concentration，ratio of solid-liquid，four factors on the basis of single factor experiment，using the response surface method of purple cabbage anthocyanins of study on the optimized extraction process were studied.The results showed that the influence of four factors on the response value size order as follows：D(extraction time)>A(extraction temperature)>B(ethanol concentration)>C( solid-liquid ratio)；purple cabbage anthocyanins extraction of optimum technological conditions for extracting temperature were 64℃，extracting time 3.4 hours，ethanol concentration 58%，solid-liquid ratio 1∶10 g/mL.Under the optimum extraction conditions，the average yield of anthocyanins 109.873 mg/g，RSD<5% and the theoretical value (110.243 mg/g) of the relative error was 0.34%.purple cabbage anthocyanins oxidation resistance test research showed that the purple cabbage anthocyanins had good removal effects to ?OH and O ?[TX-*4]2，and in the certain concentration range of the two kinds of active free radical clearance rate and the concentration of the purple cabbage anthocyanins were positively correlated.Total antioxidant activity test results showed that when the concentration of the purple cabbage anthocyanins and vitamin C phase at the same time，their respective total antioxidant activity had the same change trend，there were no significant differences.

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Last Update: 2015-02-16