【摘要】 以青海玉树产黑青稞为原料,研究了提取剂类型、酸化剂类型、提取剂浓度、提取时间、提取温度等单因素对黑青稞花青素提取率的影响,在此基础上,采用三因素三水平正交试验法优化了花青素提取工艺,并分析了黑青稞花青素的抗氧化活性。试验结果表明,对黑青稞花青素提取率影响最大的是乙醇浓度,其次是提取温度和提取时间,最佳提取工艺为:60%乙醇、提取温度为60℃、提取时间为3.0h,在此条件下,花青素提取率为1.86ug/g;黑青稞花青素质量浓度与羟自由基清除率呈一定量效关系。试验结果可为综合开发利用黑青稞资源,延长黑青稞加工产业链提供一定参考依据。更多还原

【Abstract】 The extraction process of anthocyanins from black barley anthocyanin was optimized and its antioxidant activity was analyzed. Effects of extraction solvent, acidifying agent, temperature, time on extraction yield of anthocyanins from black hulless barley were determined individually. Based on the results, a three-factors and three-levels of orthogonal of anthocyanins extraction was applied to estimate the optimal conditions for maximal extraction yield. Meanwhile, antioxidant activity of anthocyanins was analyzed with ·OH scavenging rate method. The results showed that the contributions of the three factors were: ethanol concentration > temperature > time. The optimal extracting technology was considered to be extracted with 60 % ethanol at 60 ℃ for 3 h and the maximum yield of the anthocyanins was 1.86 μg/g. The antioxidant activity of anthocyanins was determined under the optimum conditions. It was found that the scavenging rate of ·OH were significantly higher with the increase of anthocyanin concentration. The results maybe provide a reference for the comprehensive development and utilization of black hulless barley resources and extend the industrial chain.更多还原