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采用超声波法辅助，结合单因素及响应面实验优化黑枸杞中花青素的提取工艺，并考察不同pH和温度条件对黑枸杞花青素提取液的稳定性影响。通过OH自由基和ABTS+自由基清除试验考察黑枸杞花青素提取物的抗氧化活性。结果表明，最优提取工艺为乙醇体积分数79%、超声时间35 min、超声温度39℃，此工艺下花青素最大提取量为15.15 mg/g。稳定性实验结果表明，酸性条件下黑枸杞花青素稳定性好，4℃有利于其保存，80℃热处理降解趋势明显。抗氧化实验结果表明，花青素对OH自由基、ABTS+自由基的最大清除率分别为65.05%、94.96%，清除能力近似对照组VC。研究可为黑枸杞花青素在食品添加剂、临床药品开发方面提供理论基础。
Abstract：Lycium ruthenicum Murr.(LR) was utilized as the raw material to optimize an ultrasound-assisted extraction method for anthocyanins. The extraction process was optimized using single-factor experiments combined with response surface methodology(RSM),and the stability of the extracted anthocyanins was evaluated under various pH and temperature conditions. Furthermore,the antioxidant activity of the LR anthocyanins was evaluated based on their scavenging rates against ABTS+ and hydroxyl ∙OH free radicals. The maximum anthocyanin yield of 15.15 mg/g was achieved under the optimal conditions of a 79% ethanol volume fraction,an ultrasonic time of 35 min,and an extraction temperature of 39 ℃. Stability trials revealed that the anthocyanins maintained high stability in acidic environments,and storage at 4 ℃ exerted a protective effect on pigment preservation. Conversely,thermal treatment at 80 ℃ accelerated anthocyanin degradation. Antioxidant assays demonstrated that the maximum scavenging rates of anthocyanins against hydroxyl and ABTS+ radicals reached 65.05% and 94.96%,respectively,exhibiting scavenging capacities approaching those of the positive control,vitamin C. This study provides a theoretical foundation for the application of L. ruthenicum anthocyanins in food additives and clinical drug development.
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基本信息:
DOI：10.19804/j.issn1006-2513.2026.9.002
中图分类号:TS264.4
引用信息:
[1]杨茂杰,华颖欣,余静怡,等.响应面法优化黑枸杞花青素提取工艺及其稳定性、抗氧化活性分析[J].中国食品添加剂,2026,37(09):9-16.DOI:10.19804/j.issn1006-2513.2026.9.002.
基金信息:
国家自然科学基金项目（81704023）; 武汉市卫健委中医药科研面上项目（WZ22A07）; 湖北省教育厅科学研究计划指导性项目（B2022483）; 武汉文理学院2025年校级科研青年项目（2025xk01）
2026-01-29
2026
2026-03-19
2026-03-24
2026
1
2026-09-03
2026-09-03
2026-09-03