摘要
为综合开发紫苏,提高其利用价值,采用超声辅助提取紫苏叶花色苷,并通过研究其对3种自由基的清除能力分析其抗氧化性能。以紫苏叶花色苷提取量为衡量指标,通过单因素试验分析提取温度超声时间、乙醇体积分数和液料比等因素对花色苷提取量的影响。在此基础上,采用响应面试验优化得到超声辅助提取紫苏叶花色苷的最佳工艺为提取温度50℃,超声时间37min,乙醇体积分数40%、液料比16:1(mL/g)。在此工艺条件下,花色苷提取量最高,达到715.56 mg/100 g。紫苏叶花色苷对DPPH自由基、ABTS^(+)自由基和羟基自由基有较高的清除能力,清除率分别达到84.42%、47.85%和51.27%。
To comprehensively exploit Perilla and improve its utilization value,ultrasonic-assisted extraction was used to extract anthocyanins from Perilla leaves,and their antioxidant activity was investigated by analyzing their scavenging capacity for three types of free radicals.The amounts of anthocyanins extracted from Perilla leaves were used as indicators of antioxidant activity.The effects of extraction temperature,ultrasonic time,ethanol volume fraction,and liquid-to-material ratio on anthocyanin extraction were analyzed by performing single factor experiments,and the response surface method was used to optimize ultrasonic--assisted extraction ofa nthocyanins from Perillaleaves.The optimal extraction conditions were as follows:extraction temperature of 50℃,ultrasonic time of 37 min,ethanol volume fraction of 40%,and liquid-to-material ratio of 16:1(mL/g).The highest extraction yield of anthocyanins under the optimal conditions was 715.56 mg/100 g.The results showed thatanthocyanins in Perilla leaves had high scavenging capacities for DPPH,ABTS^(+),and hydroxyl free radicals,with scavenging rates or 84.42%,47.85%,and 51.27%,respectively.
作者
王月
赵彦巧
李建颖
WANG Yue;ZHAO Yan-qiao;LI Jian-ying(Tianjin University of Commerce,College of Biotechnology and Food Science,Tianjin Key Laboratory of Food Biotechnology,Tianjin 300134,China)
出处
《食品研究与开发》
CAS
北大核心
2022年第4期128-135,共8页
Food Research and Development
基金
天津市科技计划项目(19YFZCSN00010)。
关键词
紫苏叶
花色苷
超声辅助提取
响应面法
抗氧化能力
Perilla leaves
anthocyanins
ultrasonic-assisted extraction
response surface method
antioxidantcapacity
