采用密闭隔氧与超声波辅助相结合的方式提取蓝莓中的花青素和多糖,研究复配比例、复配液浓度、反应温度和反应时间对DPPH自由基和羟自由基清除能力的影响,评价蓝莓花青素与多糖的协同抗氧化作用. 结果表明:花青素和多糖的提取率分别为5.83 mg/g和3.25%.当蓝莓花青素和多糖质体积比9:1时,复配品清除DPPH自由基和羟自由基能力大于92%.在一定范围内蓝莓花青素和多糖复配液的浓度、反应温度与DPPH自由基和羟自由基清除能力呈现显著正相关(P<0.05).%The anthocyanins and polysaccharides were extracted by ultrasonic-assisted and airtight oxygen-resistant extraction method from blueberry. The effects of compound ratio, solution concentration, reaction temperature and time on the scavenging ability of DPPH free radical and hydroxyl radical were studied, and the synergistic antioxidation of blueberry anthocyanins and polysaccharides were estimated. The results showed that extraction yield of anthocyanins and polysaccharides were 583.3 mg/g and 3.25%. The optimal compound volume ratio of anthocyanin to polysaccharide extracted from blueberry was 9:1, and the DPPH free radical and hydroxyl radical scavenging capacity of complex was greater than 92%. Scavenging ability of blueberry anthocyanins and polysaccharides complex on DPPH free radical and hydroxyl radical had significant positive correlation with solution concentration, and reaction temperature in certain range (P <0.05).
展开▼
