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Optimization of Ultrasonic-enzymatic Extraction of Anthocyanins From  Purple Yam and Its Antioxidant Activity(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2017年14
Page:
130-135
Research Field:
Publishing date:

Info

Title:
Optimization of Ultrasonic-enzymatic Extraction of Anthocyanins From  Purple Yam and Its Antioxidant Activity
Author(s):
WANG Yanping; HAN Erfang; QIAN Zhiwei; SUN Ruilin; LI Dong; ZHAO Shihang
(Department of Food Engineering，Henan Vocational College of Agriculture，Zhengzhou,Henan 451450)
Keywords:
purple yam（Dioscorea aleta）; anthocyanins; ultrasonic-enzymatic extraction; antioxidant
PACS:
-
DOI:
10.11937/bfyy.20164627
Abstract:
Purple yam was used as the experimental material，0.5% citric acid aqueous solution as solvent，the extraction technology and antioxidant activity of polysaccharides from purple yam were studied by ultrasonic-enzymatic extraction and macroporous adsorption resin for purification，and provided reference basis for the comprehensive development and utilization of purple yam.The results showed that the optimum condition were as follows,cellulose amount 1.5%，solid-liquid ratio 1∶20 g?mL-1，extraction time 25 minutes，ultrasonic power 200 W.Under such conditions，the yield of polysaccharides was 5.91 mg?g-1.Anthocyanins from purple yam showed significant antioxidant capacity，and the scavenging abilities of DPPH? and that of ?OH were slightly stronger than vitamin C.

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Last Update: 2017-07-26