ZHENG Anran,SHAO Peilan,GUO Xiaodan,et al.Effect of Extraction Methods on Antioxidant Activity of Jujube Pigment[J].Northern Horticulture,2016,40(23):129-133.[doi:10.11937/bfyy.201623029]
提取方法对红枣色素抗氧化活性的影响
- Title:
- Effect of Extraction Methods on Antioxidant Activity of Jujube Pigment
- Keywords:
- jujube pigment; alkali extraction; ultrasonic assisted extraction; enzyme-ultrasonic assisted extraction; antioxidant activity
- 文献标志码:
- A
- 摘要:
- 以枣皮为试材，采用碱提、超声辅助碱提、酶-超声辅助碱提3种方法提取红枣色素，并比较了不同提取方法获得的红枣色素清除1，1-二苯基-2-三硝基苯肼(DPPH?)、羟自由基(?OH)、超氧自由基(O?[TX-*4]2)、亚硝基(NO?[TX-*4]2)、2，2-联氮-二(3-乙基-苯并噻唑-6-磺酸)二铵盐(ABTS)自由基、H2O2能力及还原能力，以探究红枣色素的最适提取方法。结果表明：3种方法提取的红枣色素均具有较好的自由基清除能力，且碱提取色素对DPPH?、O?[TX-*4]2、?OH、NO?[TX-*4]2、H2O2清除能力较强；当色素质量浓度大于0.25 mg?mL-1时，酶-超声辅助碱提取色素对ABTS+ ?清除能力最强；当色素质量浓度大于0.4 mg?mL-1时，还原能力强弱依次为碱提取色素＞酶-超声辅助碱提取色素＞超声辅助碱提取色素。不同方法提取色素的抗氧化活性有一定差异，以碱提取色素最佳。
- Abstract:
- Jujube skin was taken as test material，there kinds of methods of alkali extraction，ultrasonic assisted extraction and enzyme-ultrasonic assisted extraction for jujube red pigment were used in the study.The effect of different extraction methods on the antioxidant activity of jujube pigment were researched to find out the best method for red pigment extraction.The results showed that the three extraction methods of jujube pigment had good free radical scavenging abilities.The scavenging ability of alkali extraction pigment on DPPH?，O?[TX-*4]2，?OH，NO?[TX-*4]2 and H2O2 was stronger.When the concentration was greater than 0.25 mg?mL-1，the scavenging abilities of enzyme-ultrasonic assisted extraction of pigment on ABTS+ ? was the strongest in the three extraction methods of jujube pigment.When the concentration was greater than 0.4 mg?mL-1，the reducing powers were ranked as follows：alkali extraction pigment>enzyme-ultrasound assisted extraction of pigment >ultrasound assisted extraction of pigment.The antioxidant activity of pigment extracted by different methods was different，and alkali extraction was the best.
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备注/Memo
第一作者简介：郑安然（1993-），女，硕士研究生，研究方向为食品化学与营养。E-mail:zhenganran17@163.com. 责任作者：邵佩兰（1963-），女，本科，教授，研究方向为食品化学与营养及天然产物提取与应用。E-mail:nxshpl@163.com. 基金项目：国家自然科学基金资助项目（31260375）。