红树莓花色苷的提取及抗氧化活性研究

采用酸化乙醇法提取红树莓中的花色苷，通过正交试验确定花色苷提取的最佳条件，同时对红树莓花色苷提取物的抗氧化活性进行研究。结果表明，以盐酸酸化的80%乙醇溶液(pH3)按1:20(g/mL)的料液比在60℃提取红树莓1.5h，此条件下，鲜果中花色苷提取量达0.625mg/g。在实验范围内，红树莓花色苷提取物的还原能力、对羟自由基和超氧阴离子自由基的抑制率均随质量浓度的升高而增加。红树莓花色苷提取物抑制羟自由基和超氧阴离子自由基的半数有效浓度(EC50)分别为0.175mg/mL和0.699mg/mL，说明红树莓花色苷提取物抑制羟自由基比抑制超氧阴离子自由基的能力强。

Extraction and Antioxidant Activity of Anthocyanins from Red Raspberry

Acidified ethanol method was applied to extract anthocyanins from red raspberry (Rubus idaeus), and the optimal extraction conditions were determined by orthogonal array design. Treatment at 60 ℃ for 1.5 h using 20-fold volume of 80% ethanol aqueous solution containing hydrochloric acid (pH 3) as extraction solvent provided optimum extraction of anthocyanins, and an anthocyanin yield of 0.625 mg/g was achieved. In addition, the resulting extract was evaluated for its antioxidant activity. It was found that the extract displayed dose-dependent reducing power and abilities to scavenge hydroxyl and superoxide anion free radicals in the concentration range investigated here, and that the half-maximal effective concentrations (EC50) against hydroxyl and superoxide anion free radicals were 0.175 mg/mL and 0.699 mg/mL, respectively, indicating that the extract has stronger ability to scavenge hydroxyl free radicals than to scavenge superoxide anion free radicals.