摘要
以伊犁红果小檗果实为原料,在单因素试验基础上,利用正交设计优化了红色素的超声提取工艺,并研究了其色素对DPPH.自由基的清除效果。结果表明,最佳工艺:体积分数为60%的乙醇做提取剂,在50℃下超声提取15 min,料液比为1∶20(g∶mL)。色素得率为41.1%(脱籽)和24.7%(未脱籽),色价为0.665。红色素粗提取物对DPPH自由基有一定的的清除活性且清除率与浓度之间有量效关系。
The red pigment of Berberis iliensis Popov.fruit as research material,on the basis of single factor experiment,the ultrasonic-assisted extraction technique was optimized by orthogonal design.The results showed that the optimum extraction technology was using 60 % ethanol,ratios of material to liquid by 1 ∶ 20(g ∶ mL),extracted at 50 ℃ for 15 min,the yield of pigment was 41.1 %(seedless) and 24.7 %(seeded),its color value was 0.665,the red pigment had some scavenging activities on DPPH.with dose-effect relationship.Natural resources of Berberis iliensis Popov.was rich and its red pigment colour was bright.It had value of development and application.
出处
《食品研究与开发》
CAS
北大核心
2013年第10期45-49,共5页
Food Research and Development
基金
新疆大学校院联合项目(XY110115)
新疆维吾尔自治区自然科学基金项目(2011211A015)
关键词
伊犁小檗果实
红色素
超声提取工艺
DPPH
清除作用
Berberis iliensis Popov.fruit
red pigment
ultrasonic extraction technology
DPPH.
scavenging effect