中国食品添加剂2026，Vol.37Issue(9)：9-16,8.DOI:10.19804/j.issn1006-2513.2026.9.002
响应面法优化黑枸杞花青素提取工艺及其稳定性、抗氧化活性分析
Optimization of the extraction process of anthocyanins from Lycium ruthenicum Murr.and their stability and antioxidant activity
摘要
Abstract
Lycium ruthenicum Murr.(LR)was utilized as the raw material to optimize an ultrasound-assisted extraction method for anthocyanins.The extraction process was optimized using single-factor experiments combined with response surface methodology(RSM),and the stability of the extracted anthocyanins was evaluated under various pH and temperature conditions.Furthermore,the antioxidant activity of the LR anthocyanins was evaluated based on their scavenging rates against ABTS+and hydroxyl ∙OH free radicals.The maximum anthocyanin yield of 15.15 mg/g was achieved under the optimal conditions of a 79%ethanol volume fraction,an ultrasonic time of 35 min,and an extraction temperature of 39℃.Stability trials revealed that the anthocyanins maintained high stability in acidic environments,and storage at 4℃exerted a protective effect on pigment preservation.Conversely,thermal treatment at 80℃accelerated anthocyanin degradation.Antioxidant assays demonstrated that the maximum scavenging rates of anthocyanins against hydroxyl and ABTS+radicals reached 65.05%and 94.96%,respectively,exhibiting scavenging capacities approaching those of the positive control,vitamin C.This study provides a theoretical foundation for the application of L.ruthenicum anthocyanins in food additives and clinical drug development.关键词
黑枸杞/花青素/响应面法/稳定性/抗氧化活性Key words
Lycium ruthenicum Murr./anthocyanins/response surface methodology(RSM)/stability/antioxidant activity分类
轻工纺织引用本文复制引用
杨茂杰,华颖欣,余静怡,刘金娈,陈玥如,余涛,张凡..响应面法优化黑枸杞花青素提取工艺及其稳定性、抗氧化活性分析[J].中国食品添加剂,2026,37(9):9-16,8.基金项目
国家自然科学基金项目(81704023) （81704023）
武汉市卫健委中医药科研面上项目(WZ22A07) （WZ22A07）
湖北省教育厅科学研究计划指导性项目(B2022483) （B2022483）
武汉文理学院2025年校级科研青年项目(2025xk01) （2025xk01）
