Cacace J E, Mazza G
Food Research Program, Pacific Agri-Food Research Centre, Agriculture and Agri-Food Canada, Summerland, British Columbia, Canada V0H 1Z0.
J Agric Food Chem. 2002 Oct 9;50(21):5939-46. doi: 10.1021/jf025614x.
Health benefits of fruits, vegetables, and red wine are attributed to anthocyanins and other phytochemicals. In this research, the extraction of phenolics from black currants was optimized using different SO(2) concentrations (28, 300, 700, 1100, and 1372 ppm), temperatures (6, 20, 40, 60, and 74 degrees C), and solvent to solid ratios (S/S) (6, 20, 40, 60, and 74 mL/g). Surface response methodology was used to optimize yields of anthocyanins and total phenolics, as well as their antiradical and antioxidant activities. The extraction of phenolics varied with the SO(2) concentration, S/S, and temperature. Maximum yields of total phenolics and anthocyanins were obtained at an SO(2) concentration of 1000-1200 ppm and 19 L of solvent/kg of milled frozen berries. The increase of extraction temperature increased the rate of extraction and, thus, times to reach equilibrium for the extraction of total phenolics and anthocyanins were reduced. However, for the extraction of anthocyanins it is recommended that temperatures of 30-35 degrees C be used, as higher temperatures will degrade these compounds. Antioxidant activity was affected by all three experimental variables evaluated; however, the main variable affecting it was S/S. The higher the S/S, the lower the antioxidant index.
水果、蔬菜和红酒对健康有益，这归因于花青素和其他植物化学物质。在本研究中，使用不同的二氧化硫浓度（28、300、700、1100和1372 ppm）、温度（6、20、40、60和74摄氏度）以及溶剂与固体比（S/S）（6、20、40、60和74 mL/g）对黑加仑中酚类物质的提取进行了优化。采用表面响应方法优化花青素和总酚的产量及其抗自由基和抗氧化活性。酚类物质的提取随二氧化硫浓度、S/S和温度的变化而变化。在二氧化硫浓度为1000 - 1200 ppm且每千克冷冻磨碎浆果使用19升溶剂时，可获得总酚和花青素的最大产量。提取温度的升高提高了提取速率，因此，总酚和花青素提取达到平衡的时间缩短。然而，对于花青素的提取，建议使用30 - 35摄氏度的温度，因为较高温度会使这些化合物降解。抗氧化活性受所评估的所有三个实验变量的影响；然而，影响它的主要变量是S/S。S/S越高，抗氧化指数越低。
