WANG Yanping,HAN Erfang,QIAN Zhiwei,et al.Optimization of Ultrasonic-enzymatic Extraction of Anthocyanins From Purple Yam and Its Antioxidant Activity[J].Northern Horticulture,2017,41(14):130-135.[doi:10.11937/bfyy.20164627]
超声结合酶法提取紫山药花青素工艺优化及其抗氧化活性
- Title:
- Optimization of Ultrasonic-enzymatic Extraction of Anthocyanins From Purple Yam and Its Antioxidant Activity
- 文献标志码:
- A
- 摘要:
- 以紫山药为试材，以0.5%柠檬酸水溶液为溶剂，采用超声结合酶法提取花青素，通过单因素试验和正交实验对紫山药中花青素的提取工艺进行优化，并用大孔吸附树脂纯化，对其进行体外抗氧化试验，研究了超声结合酶法提取紫山药花青素最佳工艺参数和其体外抗氧化活性，为紫山药的综合开发利用提供参考依据。结果表明：最佳工艺条件为加酶量1.5%、料液比1∶20 g?mL-1、提取时间25 min、超声功率200 W。在此条件下，花青素得率为5.91 mg?g-1。体外抗氧化试验中，紫山药花青素表现出明显的抗氧化能力，对DPPH自由基(DPPH?)和羟基自由基(?OH)的清除能力明显强于维生素C。
- 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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备注/Memo
第一作者简介：王彦平（1983-），女，硕士，讲师，研究方向为食品功能与营养因子。E-mail：14389487@qq.com.责任作者：钱志伟（1969-），男，硕士，教授，研究方向为食品营养与安全。E-mail：1460331538@qq.com.基金项目：郑州市普通科技攻关资助项目（153PKJGG424）；2015年度河南省高等学校优秀教学团队建设资助项目（河南农业职业学院食品营养与检测专业）；2014年度河南省高等学校“专业综合改革试点”资助项目（河南农业职业学院食品营养与检测专业）。