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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∶20g·mL~(-1)、提取时间25min、超声功率200 W。在此条件下,花青素得率为5.91mg·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。
Taking purple yam as test material and 0.5% citric acid aqueous solution as solvent, extraction of anthocyanin by ultrasonic and enzymatic extraction was carried out. The extraction process of anthocyanin in purple yam was optimized by single factor experiment and orthogonal experiment. Adsorption resin purification, in vitro antioxidant test, ultrasonic extraction combined with enzymatic extraction of purple yam anthocyanins the best process parameters and in vitro antioxidant activity, for the comprehensive development and utilization of purple yam provide a reference. The results showed that the optimum conditions were as follows: adding 1.5% of enzyme, solid - liquid ratio 1:20 g · mL -1, extraction time 25 min, ultrasonic power 200 W Under these conditions, the yield of anthocyanin was 5.91 mg · g ~ (-1). In vitro antioxidant test, purple yam anthocyanin showed obvious anti-oxidative ability, and its scavenging ability on DPPH · · OH and · OH were stronger than that of vitamin C.