中文摘要：

在单因素试验的基础上,以红肉火龙果果肉为原料,探索不同溶剂、液料比、浸提时间、浸提温度对红肉火龙果果肉的β-胡萝卜素提取得率的影响,并根据Box-Behnken设计原理采用响应面分析法,优化红肉火龙果果肉的β-胡萝卜素提取工艺条件;火龙果β-胡萝卜素的抗氧化活性通过测定火龙果果肉β-胡萝卜素对羟自由基、超氧阴离子和DPPH自由基的清除率进行评价。结果表明,萃取溶剂为丙酮、提取温度为50℃、浸提时间为90 min、液料比为12：1为红肉火龙果β-胡萝卜素的最佳提取条件。火龙果β-胡萝卜素提取液可有效清除羟自由基、超氧阴离子及DPPH,且清除率与β-胡萝卜素提取液的浓度呈正相关关系。

英文摘要：

The effects of different extracted solution, the liquid to solid ratio, the extraction time and temperature on the gain rate of pitaya pulp were studied on the basis of single factor test. According to the principle of Box-Behnken using response surface methodology of 3 factors, the best extraction technology was as follows： extraction solution was acetone, 51 ℃ was the optimal extraction temperature, 1.5 h was the perfect extraction time, the liquid to solid ratio was 12：1. Antioxidant activities of pitaya β-carotene were strong. Hydroxyl free radical, superoxide anion radical and DPPH could be removed obviously by β-carotene from pitaya pulp. The extraction concentration of β-carotene was positively related with scavenging activity in three systems.