JOURNAL OF LIGHT INDUSTRY

CN 41-1437/TS  ISSN 2096-1553

Volume 29 Issue 2
March 2014
Article Contents
LIU Rui-shan, LIANG Zhi-jun, ZHOU Wen-quan and et al. Antioxidant activity optimization of black garlic extract based on uniform design[J]. Journal of Light Industry, 2014, 29(2): 15-18. doi: 10.3969/j.issn.2095-476X.2014.02.005
Citation: LIU Rui-shan, LIANG Zhi-jun, ZHOU Wen-quan and et al. Antioxidant activity optimization of black garlic extract based on uniform design[J]. Journal of Light Industry, 2014, 29(2): 15-18. doi: 10.3969/j.issn.2095-476X.2014.02.005 shu

Antioxidant activity optimization of black garlic extract based on uniform design

  • Received Date: 2014-01-09
    Available Online: 2014-03-15
  • With DPPH radical-scavenging rate as the indicator, the effects of temperature, time, pH value and substrates mass ratio on the antioxidant activity of black garlic extract were studied by using the uniform design.The result showed that the pH value had a significant influence (p<0.05) on the antioxidant activity of black garlic extract, and the optimal extracting conditions were temperature 40℃, retention time 30 min, pH=3.0 and mass ratio of black garlic to deionized water 1 GA6FA 25 (g GA6FA mL).Under these conditions, the DPPH radical-scavenging rate was 92.65%, which had a relative error of 3.59% to the theoretical value.
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