The pH and Ammonia Sensitivity and Antioxidant Activity of Anthocyanins from Lycium ruthenicum

Abstract

In this paper,the anthocyanin extracted from dried Chinese wolfberry was extracted with ethanol as the extraction liquid,and its pH sensitivity,response to volatile ammonia and meat putrid gas,and antioxidant activity were studied. The results showed that the anthocyanin content in the anthocyanin concentrate was 291.93 mg/L. The anthocyanins of Lycium ruthenicum had good pH sensitivity,and the color of anthocyanin solution changed significantly between pH1 and pH13. As the pH value increased,the solution changed from purple pink to light green,yellow-green,brown-yellow and bright yellow,and the corresponding wavelength of the maximum absorption peak shifted from 522 nm to 619 nm. Black fruit of Chinese wolfberry anthocyanins on volatile ammonia and corruption for meat gas response effect was good,when the ammonia concentration increased,anthocyanins solution maximum absorption peak decreased,and its corresponding wavelength was obviously red shifted,and the higher the concentration of ammonia,the faster the reaction rate,the lower the freshness of meat food and the faster the volatilization of volatile base nitrogen gas. The full band scanning pattern of the meat products was similar to that in ammonia water.Anthocyanin solution and vitamin C(VC)solution were both with strong hydroxyl radical scavenging rate and anthocyanin solution had stronger scavenging capacity than VC,and the IC50 of the two was 5.54 and 10.19 mg/L,respectively. The results can provide a reference for the development and utilization of Lycium barbarum anthocyanins.