摘要
以紫甘蓝为原料,对紫甘蓝色素的提取工艺及抗氧化活性进行了研究。在单因素试验基础上,采用Box-Behnken试验设计优化工艺条件,得到紫甘蓝色素的最佳提取工艺:以蒸馏水为浸提剂液固比4.7:1(m L/g)、超声功率190 W、提取温度45℃、提取时间38 min。提取的紫甘蓝色素对羟自由基和DPPH自由基均具有清除作用,且呈现明显的量效关系,具有很好的抗氧化活性。
Using purple cabbage as raw material the extraction technology and antioxidant activity of purple cabbage pigment were studied. On the basis of single factor experiment, the Box-Behnken experimental design was used to optimize the extraction process, and the best extraction process of purple cabbage pigment was obtained: ratio of water to purple cabbage 4.7:1 mL/g, ultrasonic power 190 W, extraction temperature 45 ℃, extraction time 38 min. The extracted purple cabbage pigment had scavenging effect on hydroxyl radicals and DPPH free radicals, and showed obvious quantitative effect relationship. It had good antioxidant activity.
作者
张东峰
ZHANG Dong-feng(Department of Food and Biological Engineering,Guangdong Industry Technical College,Guangzhou 510300,Guangdong,China)
出处
《粮食与油脂》
北大核心
2020年第3期96-100,共5页
Cereals & Oils
基金
国家自然科学基金(31500102)。
关键词
超声波辅助提取
紫甘蓝
色素
抗氧化性
ultrasonic assisted extraction
purple cabbage
pigment
antioxidant
