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OA

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.