摘要
采用微波辅助法提取蓝靛果中红色素,以吸光度为评价指标,采用单因素试验探讨乙醇溶液体积分数、料液比、微波功率、提取时间对蓝靛果红色素提取率的影响,采用正交试验优化提取工艺。用DPPH法测定蓝靛果红色素的抗氧化活性。结果表明:微波辅助提取蓝靛果红色素的最佳提取工艺条件为乙醇溶液体积分数65%、料液比1:10(g/mL)、微波功率540W、提取时间90s,此条件下红色素提取量为105.5mg/100g果实,抗氧化实验证明蓝靛果红色素具有清除DPPH自由基的作用。
The microwave-aided extraction of red pigments from the fruits of Lonicera edulis was optimized using orthogonal array design method based on single factor investigations for maximizing the 520 nm absorbance of the extract.Meanwhile,DPPH radical scavenging assay was employed to assess whether the extracted pigments have antioxidant effect.The optimum microwave-aided extraction conditions were as follows：ethanol concentration 65%,solid/liquid ratio 1：10（g/mL）,microwave power 540 W,and extraction time 90 s.The maximum red pigment yield was 105.5 mg/100 g of fruits under such conditions.The red pigments had the ability to scavenge DPPPH free radicals.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第18期104-107,共4页
Food Science
基金
"十一五"国家科技支撑计划项目(2006BAD27B07)
关键词
蓝靛果
色素
微波辅助提取
抗氧化
Lonicera edulis
pigment
microwave-aided extraction
antioxidation
