Antioxidant activity optimization of black garlic extract based on uniform design
LIU Rui-shan
LIANG Zhi-jun
ZHOU Wen-quan
QI Qiang-qiang
Abstract：With DPPH radical-scavenging rate as the indicator,the effects of temperature,time,pH value and substrates mass ratio on the antioxidant activity of black garlic extract were studied by using the uni-form design.The result showed that the pH value had a significant influence (p<0.05)on the antioxidant activity of black garlic extract,and the optimal extracting conditions were temperature 40 ℃,retention time 30 min,pH=3.0 and mass ratio of black garlic to deionized water 125 (gmL).Under these conditions,the DPPH radical-scavenging rate was 92.65%,which had a relative error of 3.59% to the theoretical value.
Keywords：black garlicantioxidant activityuniform design
Publication Date：2014-01-01
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：4( 15-18 )