Response surface methodology for optimization of microwave-assisted extraction and antioxidant activity of anthocyanins from red rice

被引：0

作者：

Jiang, Haiwei ^{[1
]}

Yang, Tingting ^{[1
]}

Li, Jiaqiao ^{[1
]}

Ye, Hui ^{[1
]}

Liu, Rong ^{[1
]}

Li, Hongyan ^{[1
]}

Deng, Zeyuan ^{[1
]}

机构：

[1] State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang

来源：

Journal of Chinese Institute of Food Science and Technology | 2015年 / 15卷 / 05期

关键词：

Anthocyanins; Antioxidant activity; Microwave extraction; Red rice; Response surface methodology;

D O I：

10.16429/j.1009-7848.2015.05.010

中图分类号：

学科分类号：

摘要：

Acidified ethanol and the microwave assistance methods were used to extract the antioxidants (antho-cyanins) of red rice. The optimal extraction conditions were studied by the response surface methodology (RSM), at a Box-Behnken design. The results showed that the optimal extraction processing parameters were: microwave power 400 W, microwave time 100 s, fixed ethanol concentration 85% and sample/solvent ratio 1:22. The anthocyanins contents of red rice was 3.82 mg/100 g under the optimal condition. Besides, the vitro antioxidant activities results showed that the anthocyanins of red rice has strong antioxidant activities, and both the scavenging activity of · OH and DPPH · were proportional to the concentration of anthocyanins. Moreover, the scavenging activity of ·OH of anthocyanins was stronger than Vc in the condition of the same concentrations. ©, 2015, Chinese Institute of Food Science and Technology. All right reserved.

引用

页码：74 / 81

页数：7

共 7 条

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