黑枸杞花青素的提取及其抗氧化活性研究

黑枸杞花青素的提取及其抗氧化活性研究张玲艳，王宏权云南农业大学热带作物学院（普洱665000）摘要以黑枸杞为原料,研究黑枸杞花青素的提取工艺及其抗氧化能力。研究结果表明:黑枸杞花青素提取最佳工艺条件为超声波提取时间为26.1min,超声波功率为192.5W,乙醇体积分数为71.1%,液料比值为18.9(mL/g)。黑枸杞花青素具有较强清除OH·的能力,高于对照组单宁酸,而且对DPPH·也有较强清除能力,随着黑枸杞花青素浓度的增加,其清除能力逐渐增强,明显高于对照组单宁酸。关键词黑枸杞;花青素;提取;抗氧化ExtractionofAnthocyaninfromLyciumruthenicumMurrandItsAntioxidationZhangLing-yan,WangHong-quanYunnanAgriculturalUniversityInstituteofTropicalCrops(Puer665000)AbstractMainlydiscusstheextractiontechnologyandantioxidationabilityofanthocyaninfromLyciumruthenicumMurr.TheoptimumextractionconditionsofanthocyaninfromLyciumruthenicumMurrweredetermined,suchasultrasonicextractiontimefor26.1min,extractionpowerfor192.5W,ethanolconcentrationfor71.1%,andthesolutionandmaterialratiofor18.9(mL/g).TheanthocyaninfromLyciumruthenicumMurrhadstrongscavengingabilitytoOH·whichwashigherthantannins,andalsohadstrongscavengingabilitytoDPPH·,thescavengingabilitystrengthengraduallywiththeconcentrationofanthocyaninfromLyciumruthenicumMurrincreasing,itwassignificantlyhigherthanthescavengingabilityoftannins.KeywordsLyciumruthenicumMurr;anthocyanin;extraction;antioxidation