蓝靛果花青素的离子液体提取工艺优化及其体外抗氧化活性

王崑仑1; 2; 朱玲1; 2; 管立军1; 2 *; 张馨笛1; 2; 陈凯新1; 2; 陈晴1; 2; 季妮娜3; 樊晶1; 2; 周野1; 2

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DOI:10.12161/j.issn.1005-6521.2025.04.011

食品研究与开发:2025,46(4):74-81

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蓝靛果花青素的离子液体提取工艺优化及其体外抗氧化活性

王崑仑1，2，朱玲1，2，管立军1，2 *，张馨笛1，2，陈凯新1，2，陈晴1，2，季妮娜3，樊晶1，2，周野1，2^1,2,3

(1.黑龙江省农业科学院食品加工研究所，黑龙江哈尔滨 150086;2.黑龙江省食品加工重点实验室，黑龙江哈尔滨 150086;3.黑龙江省农业科学院大豆研究所，黑龙江哈尔滨 150086)

Optimization of Ionic Liquid Extraction Process and in vitro Antioxidant Activity of Lonicera caerulea L. Anthocyanin

WANG Kunlun1，2，ZHU Ling1，2，GUAN Lijun1，2 *，ZHANG Xindi1，2，CHEN Kaixin1，2，CHEN Qing1，2，JI Nina3，FAN Jing1，2，ZHOU Ye1，2^1,2,3

(1. Food Processing Research Institute of Heilongjiang Academy of Agricultural Sciences，Harbin 150086，Heilongjiang，China;2. Heilongjiang Province Key Laboratory of Food Processing，Harbin 150086，Heilongjiang，China;3. Soybean Institute of Heilongjiang Academy of Agricultural Sciences，Harbin 150086，Heilongjiang，China)

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投稿时间：2024-01-24

中文摘要: 该文以蓝靛果为原料，采用离子液体提取具有生物活性的花青素，并对提取工艺参数进行优化。以蓝靛果花青素得率为评价指标，筛选出离子液体[C8mim]Br 为最佳提取溶剂，随后选取提取温度、离子液体浓度和液料比3 个因素进行单因素试验，采用响应面Box-Behnken 试验设计对提取工艺进行优化，确定最佳的提取条件为提取温度52 ℃、离子液体浓度12%、液料比13∶1 （mL/g）。在此最佳条件下，蓝靛果花青素得率为（3.53±0.18）%，明显高于超声辅助乙醇提取法和微波辅助乙醇提取法的得率。此外，蓝靛果花青素具有良好的清除DPPH 自由基和ABTS+自由基的能力，IC50 值分别为13.350 mg/mL 和6.558 mg/mL。综上，蓝靛果花青素具有作为天然抗氧化剂应用于食品工业中的潜力。

中文关键词: 蓝靛果花青素离子液体工艺优化抗氧化活性

Abstract:By employing Lonicera caerulea L. as the raw material，this paper adopted iconic liquids to extract anthocyanins with biological activity from Lonicera caerulea L.，and optimized the parameters of the extraction process. Meanwhile，the yield of Lonicera caerulea L. anthocyanin was utilized as the evaluation index，and the ionic liquid [C8mim]Br was screened as the optimal extraction solvent. Then the factors of extraction temperature，ionic liquid concentration，and liquid-to-feed ratio were selected for the single factor experiments. Additionally，the response surface Box-Behnken test design was employed to optimize the extraction process，and the optimal extraction conditions were determined，including the extraction temperature of 52 ℃，ionic liquid concentration of 12%，and liquid-to-feed ratio of 13∶1 （mL/g）. In these optimal conditions，the anthocyanin yield was （3.53±0.18）%，significantly higher than that of anthocyanins obtained by ultrasound-assisted ethanol extraction and microwave-assisted ethanol extraction methods. In addition，Lonicera caerulea L. anthocyanins had a sound ability to scavenge DPPH free radicals and ABTS+ free radicals，with IC50 values of 13.350 mg/mL and 6.558 mg/mL respectively. In conclusion，Lonicera caerulea L. anthocyanins had the potential to be adopted as natural antioxidants in the food industry.

keywords: Lonicera caerulea L. anthocyanin ionic liquid process optimization antioxidant activity

文章编号：202504011 中图分类号： 文献标志码：

基金项目:国家重点研发计划项目（2022YFD1600505-6）；黑龙江省农业科技创新跨越工程农业关键技术科技创新重点攻关项目（CX23GG16）

作者	单位
王崑仑1，2，朱玲1，2，管立军1，2 *，张馨笛1，2，陈凯新1，2，陈晴1，2，季妮娜3，樊晶1，2，周野1，2	1.黑龙江省农业科学院食品加工研究所，黑龙江哈尔滨 150086；2.黑龙江省食品加工重点实验室，黑龙江哈尔滨 150086；3.黑龙江省农业科学院大豆研究所，黑龙江哈尔滨 150086

Author Name	Affiliation
WANG Kunlun1，2，ZHU Ling1，2，GUAN Lijun1，2 *，ZHANG Xindi1，2，CHEN Kaixin1，2，CHEN Qing1，2，JI Nina3，FAN Jing1，2，ZHOU Ye1，2	1. Food Processing Research Institute of Heilongjiang Academy of Agricultural Sciences，Harbin 150086，Heilongjiang，China；2. Heilongjiang Province Key Laboratory of Food Processing，Harbin 150086，Heilongjiang，China；3. Soybean Institute of Heilongjiang Academy of Agricultural Sciences，Harbin 150086，Heilongjiang，China

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