期刊论文

中文

农产品加工

1671-9646

2024

01

16-23+28

10.16693/j.cnki.1671-9646(X).2024.01.005

本校为第一机构

为了探究最优的紫米花青素提取工艺及抗氧化性,以紫米为试验材料,采用单因素试验、Plackett-Burman(PB)试验、最陡爬坡试验及响应面试验优化超声波辅助法来确定紫米花青素提取的最佳工艺,紫米花青素含量被选为评价指标,采用pH示差法测定其含量.以DPPH、ABTS+及羟基自由基清除率来鉴定紫米花青素的抗氧化能力.结果表明,最佳提取工艺为体积分数为 70%的乙醇溶液,时间 19 min,超声功率 330 W,温度 40℃,pH值2,料液比 1∶10,紫米花青素实际提取量为 29.045 mg/100 g,与响应面软件预测提取量 29.076 mg/100 g相近;抗氧化活性结果显示,DPPH自由基IC50 0.247 mg/mL,维C IC50 0.260 mg/mL;ABTS+自由基IC...

To explore the extraction technology and antioxidant activity of purple rice,this study took violet rice as the experi-mental material,selected single-factor test,Plackett-Burman,steepest climb test and optimization of ultrasonic-assisted ex-traction of anthocyanins by response surface methodology was used to determine the best process for purple rice anthocyanin extraction.The content of purple rice anthocyanins was used as the evaluation index,and its content was determined by pH differential method.Their antioxidant capacity of purple rice a...