摘要
利用不同提取方法对紫甘薯中花青素的提取效率进行了比较,分别用5种不同溶液,选择15%乙酸作为最适宜提取液,并在不同温度、时间和固液比下对紫甘薯中花青素进行提取,选取最适宜提取温度40℃、时间60 min、固液比1∶25(g/ml),用pH比色法测定所提取物质中花青素的含量为2.20 mg/g,花青素提取率为1.03 mg/g。对超氧阴离子自由基清除能力研究发现,在低浓度条件下(<0.7 mg/ml)花青素不如抗坏血酸,在高浓度条件下(>0.7 mg/ml)超过抗坏血酸,对羟基自由基的清除能力研究发现,花青素对羟基自由基清除能力远远大于抗坏血酸,在0.5 mg/ml时花青素对羟基自由基的清除能力接近100%。用涂布涂板法对花青素抑菌活性进行初步测定,发现花青素对大肠杆菌的生长有明显的抑制作用。
The extraction efficiency of anthocyanin in purple sweet potato was comparea unaer different conditions in this paper. The results showed that the optimal extraction conditions were 15% acetic acid as extraction solution, 40℃ as extraction temperature, 60 minutes as extraction time, 1：25 （g/ml） as solid to liquid ratio. Under such extraction conditions, the anthocyanin content in crude extractive was 2. 20 mg/g and the extraction efficiency was 1.03 mg/g by colorimetric method. The superoxide anion radical scavenging ability of anthocyanin was worse than ascorbic acid at lower concentration （ 〈 0. 7 mg/ml）, but better at higher concentration （ 〉0.7 mg/ml）. The hydroxyl radical scavenging ability of anthocyanin was far greater than that of ascorbic acid, and was close to 100% at the concentration of 0. 5 mg/ml. The preliminary determination by spread plate method showed that anthocyanin inhibited the growth of E. coli significantly.
出处
《山东农业科学》
2012年第4期107-113,共7页
Shandong Agricultural Sciences
基金
国家自然科学基金资助项目(30901160)
关键词
紫甘薯
花青素
提取
抑菌活性
Purple sweet potato
Anthocyanin
Extraction
Antibacterial activity
作者简介
古荣鑫（1986-），男，硕士研究生，研究方向为生物分析化学。E—mail：gurongxin06@yahoo．com．cn
朱树华（1978-），男，博士，副教授，硕士生导师，研究方向为果实采后生理与分子生物学。E—mail：shuhua@sdau．edu．cn
