Anthocyanin Extraction and in vitro Antioxidant Activity Analysis of Black Highland Barley Produced in Longzi County

doi:10.11924/j.issn.1000-6850.casb2023-0484

Abstract

Abstract:

In order to analyze the antioxidant activity of anthocyanin extracts in vitro, the anthocyanins were extracted from ‘Longzi black barley’ by ultrasonic assisted acid water method, and the processing conditions were optimized by orthogonal experiment. The results showed that the ratio of material to liquid had the greatest effect on the extraction rate of anthocyanins, followed by water bath extraction temperature and ultrasonic temperature. The optimal extraction conditions were liquid to material ratio of 20 mL:1 g, ultrasonic temperature of 40℃, ultrasonic time of 40min, water bath extraction temperature of 60℃, and water bath extraction time of 3 h. The same sample had different scavenging ability for different free radicals. On the whole, the scavenging ability for superoxide anion free radicals is the strongest, and the anthocyanin crude extract of ‘Longzi black barley’ had certain scavenging ability for free radicals.

Key words: black highland barley, anthocyanin, extraction, antioxidant activity analysis

ZHU Mingxia, ZHANG Yuhong. Anthocyanin Extraction and in vitro Antioxidant Activity Analysis of Black Highland Barley Produced in Longzi County[J]. Chinese Agricultural Science Bulletin, 2024, 40(14): 142-147.

Figures/Tables 8

References 29

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实验号	A液料比/(g:mL)	B超声温度/℃	C超声时间/min	D水浴提取温度/℃	E水浴提取时间/h	花青素得率/(μg/g)
1	1	1	3	2	1	34.39
2	3	1	2	2	2	21.45
3	2	1	1	1	1	21.59
4	1	1	1	1	1	29.67
5	3	1	1	1	3	16.19
6	1	1	1	1	2	30.28
7	1	1	3	3	3	49.56
8	2	1	2	3	2	25.59
9	1	2	2	1	1	39.65
10	3	2	3	1	2	19.55
11	1	3	2	1	3	43.86
12	2	3	3	1	2	26.37
13	3	3	1	3	1	24.30
14	1	3	1	2	2	40.60
15	2	2	1	2	3	23.90
16	1	2	1	3	2	35.40
K1	37.92	28.59	27.74	28.39	29.92	-
K2	24.36	29.62	32.64	30.08	28.46	-
K3	20.38	33.78	32.47	33.72	33.38	-
R	5.85	1.73	1.63	1.77	1.64	-
主次顺序	A>D>B>E>C
最优组合	A1B3C2D3E3

实验号	A液料比/(g:mL)	B超声温度/℃	C超声时间/min	D水浴提取温度/℃	E水浴提取时间/h	花青素得率/(μg/g)
1	1	1	3	2	1	34.39
2	3	1	2	2	2	21.45
3	2	1	1	1	1	21.59
4	1	1	1	1	1	29.67
5	3	1	1	1	3	16.19
6	1	1	1	1	2	30.28
7	1	1	3	3	3	49.56
8	2	1	2	3	2	25.59
9	1	2	2	1	1	39.65
10	3	2	3	1	2	19.55
11	1	3	2	1	3	43.86
12	2	3	3	1	2	26.37
13	3	3	1	3	1	24.30
14	1	3	1	2	2	40.60
15	2	2	1	2	3	23.90
16	1	2	1	3	2	35.40
K1	37.92	28.59	27.74	28.39	29.92	-
K2	24.36	29.62	32.64	30.08	28.46	-
K3	20.38	33.78	32.47	33.72	33.38	-
R	5.85	1.73	1.63	1.77	1.64	-
主次顺序	A>D>B>E>C
最优组合	A1B3C2D3E3

样品	DPPH自由基清除率/ %	羟自由基清除率/ %	ABTS自由基清除能力/ %	超氧阴离子自由基清除能力/%	总抗氧化能力/ [μmol/(g/mL)]
藏青2000	47.57b	29.81c	12.20c	49.66b	3.30b
隆子黑青稞	49.65a	63.12a	41.23a	55.33a	7.25a
勾芒紫	46.83b	41.39b	43.04a	54.25a	7.14a
粗提液	46.33b	23.81d	31.36b	50.43b	3.37b

样品	DPPH自由基清除率/ %	羟自由基清除率/ %	ABTS自由基清除能力/ %	超氧阴离子自由基清除能力/%	总抗氧化能力/ [μmol/(g/mL)]
藏青2000	47.57b	29.81c	12.20c	49.66b	3.30b
隆子黑青稞	49.65a	63.12a	41.23a	55.33a	7.25a
勾芒紫	46.83b	41.39b	43.04a	54.25a	7.14a
粗提液	46.33b	23.81d	31.36b	50.43b	3.37b