摘要
为优化黑莓中总花色苷的提取工艺,测定出黑莓中总花色苷的抗氧化性和抑菌能力,该文采用Box-Behnken试验设计优化黑莓中总花色苷的提取工艺,考察总花色苷粗提液对于DPPH自由基和羟自由基的清除作用,同时通过敏感性试验和最小抑菌浓度法对总花色苷抑菌能力进行验证。结果表明:总花色苷的最佳提取工艺为提取溶剂1%盐酸-甲醇、提取温度55℃、提取时间40 min、料液比1∶4(g/mL),总花色苷对于DPPH自由基和羟自由基有清除作用,DPPH自由基清除率最高为94.78%,羟基自由基清除率最高为93.78%,黑莓中总花色苷对大肠杆菌和金黄色葡萄球菌的生长都存在一定的抑制作用,且对金黄色葡萄球菌的抑制作用弱于大肠杆菌。
To optimize the extraction process of total anthocyanins and determine the antioxidant and bacterio-static ability of total anthocyanins from blackberry,Box-behnken experiment was used to optimize the extrac-tion process of total anthocyanin in blackberry.The scavenging effect of crude anthocyanin extract on DPPH and hydroxyl radicals was investigated.At the same time,the antibacterial ability of total anthocyanin was verified by sensitivity test and minimum inhibitory concentration method.The results showed that the best extraction pro-cess for total anthocyanins was using as the extraction solvent,1%hydrochloric acid methanol,the extraction temperature of 55℃,the extraction time of 40 min,and the ratio of material to liquid of 1∶4(g/mL).Important-ly,total anthocyanins showed a scavenging effect on both DPPH and hydroxyl free radicals.Of note,the highest scavenging rate of DPPH free radicals was 94.78%,and that of hydroxyl free radicals was 93.78%.Moreover,total anthocyanins from blackberries showed an inhibitory effect on the growth of both Escherichia coli and Staphylococcus aureus.However,the inhibition of the growth of S.aureus was weaker than that of Escherichia coli.
作者
吴映梅
徐龙泉
浦绍敏
周艳
周绍琴
WU Ying-mei;XU Long-quan;PU Shao-min;ZHOU Yan;ZHOU Shao-qin(Key Laboratory of Environmental Pollution Monitoring and Disease Control,Ministry of Education,Guizhou Medical University,Guiyang 550025,Guizhou,China;School of Food Science,Guizhou Medical University,Guiyang 550025,Guizhou,China;Technology Center,China Tobacco Guizhou Industrial Co.,Ltd.,Guiyang 550000,Guizhou,China)
出处
《食品研究与开发》
CAS
北大核心
2021年第11期95-102,共8页
Food Research and Development
基金
贵州医科大学贵州省食品质量与安全科技服务平台建设高技术产业化示范工程(黔科合支撑[2017]20441)
贵州省基础研究计划(科学技术基金)(黔科合基础[2019]1254)
贵州省2019年大学生创新创业训练计划项目(20195200896)。
关键词
黑莓
总花色苷
抗氧化性
抑菌性
blackberry
total anthocyanins
oxidation resistance
bacteriostasis
作者简介
吴映梅(1988-),女(汉),讲师,硕士研究生,研究方向:食品贮藏与加工;通信作者:周艳(1987-),女,副教授,博士,研究方向:食物与健康、农(副)产品深加工。
