红树莓花青素的微波辅助提取研究

采用微波辅助提取法来提取新鲜红树莓中的花青素,以得率为指标探索红树莓花青素微波辅助提取的最佳条件,在单因素试验的基础上,采用Box-Behnken中心组合试验设计进行优化。确定的最佳提取工艺参数为:微波强度600 W,微波时间40 s,液料比60:1,酸化乙醇浓度的体积比为20:80,浸泡时间10 min。在此条件下树莓花青素的含量为0.054 mg/g。结果表明微波辅助提取红树莓中的花青素具有快速、效率高等特点,值得推广应用。

Anthocyanin extracted from red raspberry by MAE

Our objective is to extract anthocyanin from Red Raspberry by microwave assisted extraction (MAE) and study the ability of scavenging free radicals in vitro. We design the experiment by central composite design. By measuring the ability of scavenging hydroxyl free radicals, ABTS and DPPH, we can determine their antioxidant capacity. The result is that after soaking 10min, the optimal conditions for MAE were using 20:80 acid ethanol as solvent with the material ratio of 1:60(w/v), and extracting for 40s under microwave power of 600W. In this condition, the predicted content of anthocyanin is 0.055mg/g, while the true content is 0.054mg/g.