JOURNAL OF LIGHT INDUSTRY

CN 41-1437/TS  ISSN 2096-1553

均匀试验优化黑蒜提取液的抗氧化活性

刘瑞山 ,  梁治军 ,  周文权 ,  齐强强

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刘瑞山, 梁治军, 周文权, 等. 均匀试验优化黑蒜提取液的抗氧化活性[J]. 轻工学报, 2014, 29(2): 15-18. doi: 10.3969/j.issn.2095-476X.2014.02.005
引用本文: 刘瑞山, 梁治军, 周文权, 等. 均匀试验优化黑蒜提取液的抗氧化活性[J]. 轻工学报, 2014, 29(2): 15-18. doi: 10.3969/j.issn.2095-476X.2014.02.005
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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

均匀试验优化黑蒜提取液的抗氧化活性

  • 河南省淼雨饮品股份有限公司, 河南 焦作 454191

  • 中图分类号: TS202.3

Antioxidant activity optimization of black garlic extract based on uniform design

  • He'nan Miaoyu Beverage Co., Ltd., Jiaozuo 454191, China

  • Received Date: 2014-01-09
    Available Online: 2014-03-15

    CLC number: TS202.3

  • 摘要: 以DPPH自由基清除率为指标,利用均匀试验考察了提取温度、时间、pH和底物质量比对黑蒜提取液抗氧化活性的影响.结果表明,pH对黑蒜提取液抗氧化活性具有显著影响(p<0.05).黑蒜提取液制取的最佳工艺条件为:提取温度40℃,提取时间30 min,pH=3.0,黑蒜与去离子水的质量比(g GA6FA mL)为1 GA6FA 25,此时对DPPH自由基的清除率为92.65%,与理论值的相对误差3.59%.
    Abstract: 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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  • 收稿日期:  2014-01-09
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刘瑞山, 梁治军, 周文权, 等. 均匀试验优化黑蒜提取液的抗氧化活性[J]. 轻工学报, 2014, 29(2): 15-18. doi: 10.3969/j.issn.2095-476X.2014.02.005
引用本文: 刘瑞山, 梁治军, 周文权, 等. 均匀试验优化黑蒜提取液的抗氧化活性[J]. 轻工学报, 2014, 29(2): 15-18. doi: 10.3969/j.issn.2095-476X.2014.02.005
shu
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

均匀试验优化黑蒜提取液的抗氧化活性

  • 河南省淼雨饮品股份有限公司, 河南 焦作 454191
  • 收稿日期: 2014-01-09
  • 网络出版日期: 2014-03-15

摘要: 以DPPH自由基清除率为指标,利用均匀试验考察了提取温度、时间、pH和底物质量比对黑蒜提取液抗氧化活性的影响.结果表明,pH对黑蒜提取液抗氧化活性具有显著影响(p<0.05).黑蒜提取液制取的最佳工艺条件为:提取温度40℃,提取时间30 min,pH=3.0,黑蒜与去离子水的质量比(g GA6FA mL)为1 GA6FA 25,此时对DPPH自由基的清除率为92.65%,与理论值的相对误差3.59%.

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