Study On Separation,Purification And Antioxidant Activity Of Rose Anthocyanins

This paper takes the glory rose as the raw material to extract the rose anthocyanins by using the ultra-high pressure extraction method and studies the ultra-high pressure extraction process,purification process,stability and antioxidant activity of the rose anthocyanins.Then develop a rose beverage with pure color and soft taste,which provides a useful reference for the comprehensive utilization of roses.The specific research results are as follows:?1?The Ultra-high pressure extraction method was used to analyze the effects of various factors and interactions on anthocyanins extraction based on single factor test and response surface software design.The optimum conditions were as follows:13.2%citric acid solution,pressure was 400 MPa,time was 6 min,solid-liquid ratio was 1:25?g/mL?,anthocyanins extraction amount was 1089.42 mg/100g.Ultra-high pressure extraction increased the extraction amount,shortened the extraction time and improved the efficiency.?2?The NKA-2 macroporous resin was selected to purify rose anthocyanins.The optimum conditions for purification of Rose Anthocyanins were as follows:volume ratio of macroporous resin to sample liquid was 1:25g/mL,pH value of sample liquid was 2.0,mass concentration was 0.15 mg/mL,flow rate was 1 mL/min,and adsorption rate was 92.76%.The optimum desorption conditions were as follows:eluent concentration was 75%,pH value was 2.0,desorption rate was 94.12%.Purified rose anthocyanins was frozen-dried to purple black powder,color value was increased by 7 times,its purification effect is remarkable.?3?The results of stability study showed that rose anthocyanins was stable when pH was 1-3and was unstable to light and heat,so it had to be stored at low temperature;oxidant and reductant could significantly accelerate the degradation of anthocyanins;Ascorbic acid,oxidant and reducing agent can significantly accelerate the degradation of anthocyanins and the effects of sodium chloride,glucose,sucrose and Zn²⁺,Na⁺,K⁺had no obvious effect on the stability of anthocyanins;Mg²⁺could accelerate the degradation of anthocyanins;Fe³⁺could mutate the color of anthocyanins solution and produce precipitates;Al³⁺,Ca²⁺and Cu²⁺had significant color enhancement effects on anthocyanins.?4?The ascorbic acid was used as a positive control.The antioxidant activity of Rose Anthocyanins was evaluated by total reduction ability and scavenging ability of DPPH free radical,hydroxyl free radical,superoxide anion free radical and ABTS cation free radical in vitro antioxidant activity model.The results showed that Rose Anthocyanins had excellent antioxidant activity.Under the same concentration,the scavenging ability of superoxide anion radical was weaker than ascorbic acid,and the total reducing power and scavenging ability of DPPH and ABTS cationic hydroxyl radical were stronger than ascorbic acid.?5?The optimum technology of rose beverage was studied.Under the optimum conditions when material-liquid ratio was 1:70,extraction temperature was 50?and extraction time was 90 min,then the effects of extract,granulated sugar,citric acid and honey on the quality of rose beverage were studied.Through orthogonal experiment,the optimum formula was30%extract,10%granulated sugar,0.08%citric acid and 4%honey.Under these conditions,rose beverage was pure in color and soft in taste.