成都大学学报（自然科学版）2024，Vol.43Issue(2)：150-159,10.DOI:10.3969/j.issn.1004-5422.2024.02.006
藜麦甜菜素提取纯化及稳定性和抗氧化能力研究
Study on Extraction,Purification,Stability and Anti-Oxidant Abilities of Quinoa Betalains
摘要
Abstract
By using the above-ground part of quinoa material ZL-7 at its maturity stage as the experimental material,this study explored various extraction conditions for quinoa betalains,including extraction sol-vent,solid-liquid ratio,temperature,time and rotation speed.The optimal extraction process of betalains was obtained by response surface optimization.Betalains were purified by ethanol dehydration and macro-porous resin adsorption.The effects of light,pH and temperature on betalains'stability and antioxidant ca-pacity were investigated.The results showed that the optimized extraction solvent was deionized water,the solid-liquid ratio was 1:20(g/mL),the temperature was 27 ℃,the extraction time was 35 min,and the shaking speed was 150 r/min.Finally,the actual yield of betalains was 9.55％±0.12％,and the purity was 87.57％±1.60％.The adsorption effect of macroporous resin on quinoa betalains was XDA-7＞HP20＞D101＞S-8＞NKA＞AB-8,the analytical effect was D101＞HP20＞AB-8＞XDA-7＞NKA-9＞S-8.The results showed that D101 was the best resin for the purification of quinoa betalains,and the plain color value of quinoa betalains could be increased by 5.72％±1.13％byD101 adsorption.Stability ex-periments showed that betalains were the most stable under the conditions of light avoidance,temperature below 30 ℃,and pH 3.0-11.0.The antioxidant experiment showed:the quinoa betalains ABTS clearance rate＞DPPH clearance rate＞OH clearance rate of betalains.关键词
藜麦/甜菜素/提取/稳定性/抗氧化Key words
quinoa/betalains/extract/stability/antioxidant分类
轻工纺织引用本文复制引用
罗益明,聂梦平,李莉,何财林,卢晶,郜瑞,吴琪,白雪..藜麦甜菜素提取纯化及稳定性和抗氧化能力研究[J].成都大学学报（自然科学版）,2024,43(2):150-159,10.基金项目
成都大学2021-2023年研究生人才培养质量和教学改革项目(cdjgy2022021) （cdjgy2022021）
成都大学2021-2023年本科人才培养质量和教学改革项目(cdjgb2022299) （cdjgb2022299）
成都大学2022年省级大学生创新训练计划项目(S202211079122) （S202211079122）
