Abstract: The extraction techniques of pigment from red pitaya peel by response surface methodology method were studied on the basis of single factor test. Antioxidant activities in vitro were evaluated in three systems as follow:hydroxyl radical scavenging capacity,superoxide anion radical scavenging capacity and DPPH scavenging capacity.The results suggested that the optimal technical condition was as follows: the best extraction technology was: extracted solution 80% ethanol + 0. 5% citric acid( volume ratio 5∶ 1) in mixture,the ratio of grape peel and extraction 10∶ 1( g∶ m L),the extraction temperature was 43℃,and the extraction time was 65 min. The pigment extraction exhibited a concentration-dependent radical scavenging activity in three systems.
黎海利,刘锴栋,袁长春,等. 红肉火龙果果皮色素提取工艺优化及其抗氧化活性[J]. 食品与发酵工业, 2014, 40(12): 203-209.
LI Hai-li,LIU Kai-dong,YUAN Chang-chun,et al. Extraction and antioxidant activity of pigment from red pitaya peel[J]. Food and Fermentation Industries, 2014, 40(12): 203-209.