食品与机械2017，Vol.33Issue(3)：150-154,5.DOI:10.13652/j.issn.1003-5788.2017.03.031
紫薯花青素超声波辅助酶法提取工艺优化及其抗氧化性研究
Study on Ultrasonic-enzyme Combined Extraction and Antioxidant Activity of Anthocyanins from Purple Sweet Potato by Response Surface Methodology
摘要
Abstract
The anthocyanins were extracted from purple sweet potato (PSP) tuber.Influencing factors of ultrasonic-enzyme combined extraction of anthoeyanins were studied by single factor experiments.On the basis of this,the extraction process was optimized by three factors and three levels of response surface analysis method,using yield rate as response value.The optimal process parameters of the extraction process were:extraction temperature 60 ℃,extraction time 35 min,liquid to solid ratio 36 ∶ 1 (mL/g).Under these conditions,the yield of anthocyanins from purple sweet potato was 2.003 mg/g.The results showed that the determination of reducing power of purple sweet potato anthocyanins and the scavenging rate of · OH increased with the increase of concentration.The scavenging rate of · OH was 80.2％ at the concentration of 30.00 mg/L.The study revealed that the anthocyanins from purple sweet potato have high antioxidant activity in vitro and can be used as a natural antioxidant.关键词
紫薯/花青素/提取/超声波/纤维素酶/抗氧化性Key words
purple sweet potato/anthocyanins/extraction/ultrasonic/cellulase/antioxidation引用本文复制引用
徐颖,樊凡,阴鹏涛,董梅..紫薯花青素超声波辅助酶法提取工艺优化及其抗氧化性研究[J].食品与机械,2017,33(3):150-154,5.基金项目
陕西科技大学科研启动金-自然科学预研基金(编号:2016BJ-21) （编号:2016BJ-21）
陕西省大学生创新创业训练计划项目(编号:1348) （编号:1348）
