食品工业科技2011，Vol.32Issue(7)：164-166,177,4.
玫瑰香葡萄皮色素的提取及其抗氧化活性研究
Study on the extraction and anti-oxidant activity of Meiguixiang grape peel pigment
李艳梅 1李国银 2赵福顺 1张红梅1
作者信息
- 1. 内蒙古农业大学职业技术学院食品科学与工程系,内蒙古包头,014109
- 2. 内蒙古农牧业科学院植物营养与分析研究所,内蒙古呼和浩特,010031
- 折叠
摘要
Abstract
The single factors and orthogonal test design were adopted to study the condition of extracting pigment from grape peel guided by the content of the pigment in the extract.The result showed that the effect of influence factor: extraction temperature > liquid - sample ratio ＞ extraction time. The best extraction conditions were temperature 40℃,time 1h, liquid-sample ratio 25:1. It showed that grape peel pigment had the upper reductive ability,it could eliminate·OH and restrain peroxidation of the lipid efficiently by the study of antioxidant activity.关键词
玫瑰香葡萄皮/色素/提取/抗氧化活性Key words
Meiguixiang grape peel/pigment/extraction/anti-oxidant activity分类
轻工纺织引用本文复制引用
李艳梅,李国银,赵福顺,张红梅..玫瑰香葡萄皮色素的提取及其抗氧化活性研究[J].食品工业科技,2011,32(7):164-166,177,4.
