Complex Enzyme Extraction and Antioxidant Activity of Anthocyanins from Vaccinium bracteatum Thunb. Fruits

Taking the content of anthocyanins from Vaccinium bracteatum Thunb. fruits as the index,the complex enzyme extraction technology of anthocyanins from Vaccinium bracteatum Thunb. fruits was optimized by quadratic regression orthogonal rotary experiment,and which antioxidant activity was further analyzed and evaluated. The results showed that the optimum extraction conditions were as follows:enzymes dosage 234 U·g^-1,activity of cellulase to pectinase 2:1,pH4.0,ratio of material to liquid 1:30 g·mL^-1,enzymolysis temperature 50 ℃,and enzymolysis time 180 min. Under the optimum conditions,the yield of anthocyanin achieved 136.08 mg·100 g^-1. The in vitro antioxidant activity of anthocyanins from Vaccinium bracteatum Thunb. fruits indicated that semi-inhibitory concentration of the scavenging ability of hydroxyl radical(·OH),superoxide radical(O₂^-·)and anti-lipid peroxidation ability were 92.23,23.93,and 303.1 μg·mL^-1,respectively. Compared with ascorbic acid at the same concentration,the scavenging ability of ·OH and O₂^-·of anthocyanins was weaker than that of ascorbic acid,while the inhibitory effect on lipid peroxidation was stronger than that of ascorbic acid.