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投稿时间：2018-08-25
投稿时间：2018-08-25
中文摘要: 以紫甘蓝为研究对象，以花色苷提取率为考察目标，利用响应面分析法对紫甘蓝中花色苷的提取工艺进行优化并测定花色苷的抗氧化能力。在单因素试验的基础上，采用响应面分析法中的Box－Behnken模式进行三因素三水平的试验设计。结果表明：乙醇体积分数40%、温度41℃、料液比1∶36（g/mL）时，紫甘蓝花色苷提取率最高。在此试验条件下花色苷含量为13.92 mg/g。抗氧化活性试验表明：紫甘蓝花色苷提取物还原能力较强，能较好的清除DPPH自由基和ABTS+自由基，当花色苷浓度为150 mg/mL时，清除ABTS+自由基能力达到97%，表明所提取紫甘蓝花色苷具有较强抗氧化性。
Abstract:The extraction technology of anthocyanin from red cabbage was optimized by response surface methodologyand the antioxidant ability of anthocyanin was determined.On the basis of single factor test，the Box-Behnken model in response surface analysis was used to design three factors and three levels.The results showed that the extraction rate of anthocyanin was the highest when the volume fraction of ethanol was 40%，the temperature was 41 ℃ and the ratio of material to liquid was 1 ∶36（g/mL）.Under these test condition，the anthocyanin content was 13.92 mg/g.The antioxidant activity test showed that anthocyanin could eliminate DPPH free radicals and ABTS+free radicals well.When the concentration of anthocyanin was 150 mg/mL，the scavenging ability of ABTS+free radical reached 97%.This test shown that anthocyanin extraction from red cabbage has strong reducing ability.
keywords: red cabbage anthocyanins extraction process response surface methodology antioxidant activity
文章编号：201901015 中图分类号： 文献标志码：
基金项目:山西省高等学校大学生创新创业训练计划项目（2017082）
| Author Name | Affiliation |
| ZHANG Xiao-ju，CAI Yi-an，LI Xin-yue，WU Dong-lei，XU Xiao-yang，ZHU Ying-chun | College of Food Science and Engineering，Shanxi Agriculture University，Taigu 030801，Shanxi，China |
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