毕业设计(论文)苹果中原花青素的提取及其抗氧.docVIP

毕业设计（论文） 题 目 苹果中原花青素的提取及其抗氧活性研究苹果中原花青素的提取及其抗氧化活性研究【摘要】：对从苹果中提取原花青素的工艺进行了研究,考察了提取温度、时间、pH值、料液比以及提取溶剂等因素的影响,在单因素试验的基础上,通过正交试验筛选出最佳的提取工艺条件,即以80%的乙醇为溶剂、料液比为110、pH值为6.0、提取温度80、浸提3次、每次浸提120min,在此条件下,原花青素的得率为0.116%。在抗氧化试验中,以Vc做对照,结果表明,原花青素具有很强的抗氧化活性。【关键词】： 苹果原花青素提取抗氧化活性 Extraction of apple procyanidins and their antioxidative activity Abstract: The extraction of procyanidins from apple process has been studied, examined the extraction temperature, time, pH, solid-liquid ratio as well as the extraction solvent and other factors, in the single-factor test, based on the screening by orthogonal the optimal extraction conditions, that is 80% ethanol as solvent, solid-liquid ratio of 1:10, pH value of 6.0, extraction temperature 80 ℃, extracted three times, each time extracting 120min, in this condition the original anthocyanins yield of 0.116%. In anti-oxidation tests, in order to Vc as controls, results showed that the proanthocyanidins have a strong antioxidant activity. With Fuji apple as experimental material, catechol as the substrate for polyphenol oxidase (polyphenol oxidase, PPO) extraction conditions and properties were studied. The results showed that Fuji apple PPO extract the best conditions for pH value of 5.4, disodium hydrogen phosphate - citric acid buffer (including 20g.L-1 of PVPP and 2.5 gL-1Triton X-100), liquid feed ratio 1.5 mL . g-1; PPO optimum temperature is 30 ℃, optimum pH value of 4.0. Used alone inhibited the ability of PPO activity is the strongest L-cysteine, followed by ascorbic acid, oxalic acid and citric acid suppression capability is weak. The optimal combination of compound inhibitor 0.900 gL-1 ascorbic acid, 5.000 gL-1 citric acid, 3.750 gL-1 oxalic acid, 1.000 gL-1L-cysteine, the inhibition of PPO rate of 97.83%.? Key words: apple extract the antioxidant activity of procyanidin 目 录 前言 …………………………………………………………………………………1 1 苹果中原花青素的检测方法 ………………………………………………2 1.1原理 ………………………………………………………………………………………2 1.2仪器与试剂 ………………………………………………