白肉番石榴总黄酮提取工艺优化及体外抗氧化活性分析
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摘要
对白肉番石榴中总黄酮的提取工艺进行优化,并研究其体外的抗氧化活性。以珍珠番石榴(白肉)的叶、皮为原料,在单因素实验的基础上,以总黄酮提取量为指标,采用正交试验优化获得了番石榴叶、皮中总黄酮的提取工艺。在此基础上提取番石榴果肉中的总黄酮,然后比较番石榴叶、皮、果肉中黄酮的体外抗氧化作用。结果表明,番石榴叶、皮的总黄酮的最优提取工艺略有差异。番石榴叶总黄酮的提取最优工艺为:乙醇浓度50%,提取温度65℃,料液比1∶20 (g/mL),提取时间135 min。番石榴皮总黄酮提取最优工艺为:乙醇浓度60%,提取温度45℃,料液比1∶7 (g/mL),提取时间105 min。在最优条件下番石榴叶、皮总黄酮的提取量分别为(188.66±0.23)、(48.03±0.16) mg/g。番石榴叶、皮、果肉总黄酮在ABTS自由基及羟基自由基清除实验、铁还原力及总抗氧化力测定分析中显示良好的抗氧化活性,其中番石榴叶总黄酮的体外抗氧化能力最强。由此说明番石榴黄酮有望成为一种良好的天然抗氧化剂。
The extraction process of total flavonoids from white-flesh guava was optimized and the in vitro antioxidant activity was studied. The leaves and peel of pearl guava(white meat)were used as raw materials. Based on a single factor experiment,the total flavonoids extraction quantity was used as an indicator to optimize the extraction process of total flavonoids from leaves and peel of guava by orthogonal test. On this basis,the total flavonoids in flesh of guava were extracted,and the in vitro antioxidant effects of total flavonoids in leaves,peel and flesh of guava were compared. The results showed that the optimal extraction process of total flavonoids from leaves and peel of guava were slightly different. The optimal extraction process of total flavonoids from guava leaves were as follows:ethanol concentration 50%,extraction temperature 65 ℃,solid-liquid ratio 1∶20(g/mL),extraction time 135 min. The optimum extraction process of total flavonoids from guava peel were as follows:ethanol concentration 60%,extraction temperature 45 ℃,solid-liquid ratio 1∶7(g/mL),extraction time 105 min. Under optimal conditions,the extraction quantities of total flavonoids in guava leaves and peel were(188.66±0.23)and(48.03±0.16) mg/g,respectively. Total flavonoids of guava leaves,peel and flesh showed good antioxidant activity in the experiments of ABTS radical and hydroxyl radical scavenging experiments,iron reducing force and total antioxidant capacity,among which total flavonoids of guava leaves had the strongest antioxidant capacity in vitro. This indicated that white-flesh guava flavonoids were expected to be a good natural antioxidant.
The extraction process of total flavonoids from white-flesh guava was optimized and the in vitro antioxidant activity was studied. The leaves and peel of pearl guava(white meat)were used as raw materials. Based on a single factor experiment,the total flavonoids extraction quantity was used as an indicator to optimize the extraction process of total flavonoids from leaves and peel of guava by orthogonal test. On this basis,the total flavonoids in flesh of guava were extracted,and the in vitro antioxidant effects of total flavonoids in leaves,peel and flesh of guava were compared. The results showed that the optimal extraction process of total flavonoids from leaves and peel of guava were slightly different. The optimal extraction process of total flavonoids from guava leaves were as follows:ethanol concentration 50%,extraction temperature 65 ℃,solid-liquid ratio 1∶20(g/mL),extraction time 135 min. The optimum extraction process of total flavonoids from guava peel were as follows:ethanol concentration 60%,extraction temperature 45 ℃,solid-liquid ratio 1∶7(g/mL),extraction time 105 min. Under optimal conditions,the extraction quantities of total flavonoids in guava leaves and peel were(188.66±0.23)and(48.03±0.16) mg/g,respectively. Total flavonoids of guava leaves,peel and flesh showed good antioxidant activity in the experiments of ABTS radical and hydroxyl radical scavenging experiments,iron reducing force and total antioxidant capacity,among which total flavonoids of guava leaves had the strongest antioxidant capacity in vitro. This indicated that white-flesh guava flavonoids were expected to be a good natural antioxidant.
引文
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[17]罗磊,张冰洁,朱文学,等.响应面试验优化超声辅助提取金银花叶黄酮工艺及其抗氧化活性[J].食品科学,2016,37(6):13-19.
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[19]李昌文,张丽华,纵伟,等.芹菜渣水溶性膳食纤维的抗氧化活性研究[J].食品工业,2016,37(9):63-66.
[20]殷丽琴,韦献雅,钟成,等.不同品种彩色马铃薯总花色苷含量与总抗氧化活性[J].食品科学,2014,35(5):96-100.
[21]姚俊杰,熊铧龙,蒋左玉,等.维生素C对普安银鲫早期发育中氧化损伤及总抗氧化能力的影响[J].动物学杂志,2015,50(4):581-590.
[2]佚名. 中药大辞典[M].上海:上海科学技术出版社,1977.
[3]张宏康,林奕楠,许晓鹏,等.番石榴和番石榴叶加工研究进展[J].食品工业科技,2014,35(15):390-394.
[4]邝高波,黄和.微波辅助提取番石榴多酚的研究[J].食品工业科技,2013,34(24):288-291,295.
[5]Temple N J. Antioxidants and disease:More questions than answers[J]. Nutrition Research,2000,20(3):449-459.
[6]Dan-Ru L I,Ying L U,Tian B J,et al. Study on vitro bioactivity of guava leaves flavonoids[J]. Food Research & Development,2015,6(22):24-27.
[7]Chen H Y,Yen G C. Antioxidant activity and free radical-scavenging capacity of extracts from guava(Psidium guajava L.)leaves[J]. Food Chemistry,2007,101(2):686-694.
[8]Reddy S V R,Rao D V S,Shivashankara K S. Comparative effect of 1-methylcyclopropene(MCP)and KMnO4 on the total antioxidant capacity,phenols and flavonoids of guava cv. Lucknow-49[J]. Haryana Journal of Horticultural Sciences,2011,40:114-116.
[9]岳秀洁,李超,扶雄.超声提取辣木黄酮优化及抗氧化活性[J].食品工业科技2016,37(1):226-231.
[10]白海娜,王振宇,刘瑞海,等.白藜芦醇与黑木耳多糖协同清除ABTS自由基活性的研究[J].现代食品科技,2014,30(3):64-68.
[11]李艳,巩士磊,车影,等.Fenton反应考察抗坏血酸清除羟基自由基能力及动力学[J].应用化学,2015,32(8):948-954.
[12]杨慧文,张旭红,陈健媚,等.白簕叶不同极性部位的体外抗氧化活性分析[J].食品研究与开发,2015,36(3):14-18.
[13]黄海兰,赵祖亮,王斌贵.磷钼络合物法与β-胡萝卜素-亚油酸法测定海藻脂类成分抗氧化活性的比较[J].中国油脂,2005(3):32-35.
[14]陈红梅,谢翎.响应面法优化半枝莲黄酮提取工艺及体外抗氧化性分析[J].食品科学,2016,37(2):45-50.
[15]曹春艳.响应面法优化银杏叶黄酮提取工艺[J].中国食品学报,2014,14(4):78-86.
[16]陈况况,帕塔尔·尼牙孜,等.响应面法优化水芹黄酮提取工艺及其成分研究[J].中国食品学报,2014,14(11):83-89.
[17]罗磊,张冰洁,朱文学,等.响应面试验优化超声辅助提取金银花叶黄酮工艺及其抗氧化活性[J].食品科学,2016,37(6):13-19.
[18]姜红.黑胡萝卜花色苷结构鉴定、稳定性及生物学作用研究[D].武汉:华中农业大学,2016.
[19]李昌文,张丽华,纵伟,等.芹菜渣水溶性膳食纤维的抗氧化活性研究[J].食品工业,2016,37(9):63-66.
[20]殷丽琴,韦献雅,钟成,等.不同品种彩色马铃薯总花色苷含量与总抗氧化活性[J].食品科学,2014,35(5):96-100.
[21]姚俊杰,熊铧龙,蒋左玉,等.维生素C对普安银鲫早期发育中氧化损伤及总抗氧化能力的影响[J].动物学杂志,2015,50(4):581-590.