响应面优化玉米苞叶多酚微波辅助提取工艺及其抗氧化性
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摘要
为了优化玉米苞叶多酚微波辅助提取工艺及研究其抗氧化性,本研究以多酚提取率为指标,在分别考察乙醇体积分数、料液比、微波功率和微波时间对玉米苞叶多酚提取影响的基础上,进行响应面设计实验,并以对·OH和DPPH·的半清除率(IC50)评价玉米苞叶多酚的抗氧化性。结果显示,玉米苞叶多酚微波辅助提取的最佳工艺条件为:乙醇体积分数50%、料液比1∶40(g/mL)、微波功率390 W,微波时间60 s。该工艺条件下,玉米苞叶多酚提取率为2.647 mg/g,与模型理论预测值(2.673 mg/g)的相对误差仅为0.98%,表明该工艺稳定、可靠。玉米苞叶多酚与BHT对·OH的IC50分别为4.28μg/mL和23.41μg/mL,对DPPH·的IC50分别为5.84μg/mL和27.57μg/mL,表明玉米苞叶多酚具有较强的抗氧化性。本研究为玉米苞叶多酚的提取及其抗氧化活性的深入研究提供了依据。
In order to optimize microwave-assisted extraction of polyphenol from corn bract and study its antioxidant activity,the effects of ethanol volume fraction,solid-liquid ratio,microwave power and microwave time on extraction of polyphenol from corn bract were studied by response surface methodology based on single-factor experiments with extraction rate as index,and its antioxidant activity was evaluated by half scavenging rate(IC50) of·OH and DPPH·.The results showed that the optimum conditions for microwave-assisted extraction of polyphenol were as follows:ethanol volume fraction 50%,solid-liquid ratio 1∶40(g/mL),microwave power 390 W and microwave time 60 s.Under these conditions,the extraction rate of polyphenol from corn bract was 2.647 mg/g,and the relative error between experimental and theoretical values was only 0.98%,which indicated that the extraction process was stable and reliable.The IC50 of·OH were 4.28 μg/mL and 23.41 μg/mL for polyphenol from corn bract and BHT,respectively,and the IC50 of DPPH·were 5.84 μg/mL and 27.57 μg/mL,respectively,which indicated that polyphenol from corn bract had strong antioxidant activity.This paper provided references or extraction of polyphenol from corn bract and its antioxidant activity.
In order to optimize microwave-assisted extraction of polyphenol from corn bract and study its antioxidant activity,the effects of ethanol volume fraction,solid-liquid ratio,microwave power and microwave time on extraction of polyphenol from corn bract were studied by response surface methodology based on single-factor experiments with extraction rate as index,and its antioxidant activity was evaluated by half scavenging rate(IC50) of·OH and DPPH·.The results showed that the optimum conditions for microwave-assisted extraction of polyphenol were as follows:ethanol volume fraction 50%,solid-liquid ratio 1∶40(g/mL),microwave power 390 W and microwave time 60 s.Under these conditions,the extraction rate of polyphenol from corn bract was 2.647 mg/g,and the relative error between experimental and theoretical values was only 0.98%,which indicated that the extraction process was stable and reliable.The IC50 of·OH were 4.28 μg/mL and 23.41 μg/mL for polyphenol from corn bract and BHT,respectively,and the IC50 of DPPH·were 5.84 μg/mL and 27.57 μg/mL,respectively,which indicated that polyphenol from corn bract had strong antioxidant activity.This paper provided references or extraction of polyphenol from corn bract and its antioxidant activity.
引文
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Novello Z.,Scapinello J.,Magro J.D.,Zin G.,Luccio M.D.,Tres M.V.,and Oliveira J.V.,2015,Extraction,chemical characterization and antioxidant activity of andiroba seeds oil obtained from pressurized n-butane,Ind.Crop Prod.,76(15):697-701
Peng J.Y.,Sun R.,Tang Z.Z.,Chen H.,Wang T.,Zheng T.R.,Zhang R.M.,Wang Y.X.,and Wang X.L.,2017,Optimization of extraction process of polysaccharides from A.maranthus hybridus by response surface methodology,Jiyinzuxue Yu Yingyong Shengwuxue(Genomics and Applied Biology),36(2):791-797(彭继燕,孙蓉,唐自钟,陈惠,王涛,郑天润,张润敏,王一行,王晓丽,2017,响应面优化绿穗苋多糖的提取工艺,基因组学与应用生物学,36(2):791-797)
Shen Y.B.,Zhang H.,Cheng L.L.,Wang L.,Qian H.F.,and Qi X.G.,2016,In vitro and in vivo antioxidant activity of polyphenols extracted from black highland barley,Food Chemistry,194(1):1003-1012
Xu F.X.,Zhang B.W.,Su Y.N.,Meng L.X.,Xu S.Q.,and Lei C.,2017,Study on extracting tea polyphenols from green tea by microwave assisted aqueous two-phase systems,Shiping Gongye Keji(Science and Technology of Food Industry),38(17):188-192,201(徐方祥,郑博文,苏袁宁,孟利欣,徐绍强,雷超,2017,微波辅助双水相提取绿茶中茶多酚的研究,食品工业科技,38(17):188-192,201)
Xu Y.Y.,Chen J.L.,Li K.J.,Lin Y.T.,Zhu Z.H.,and Wu H.C.2014,Process optimization of microwave assisted extraction for flavonoids from corn bract,Shipin Yanjiu Yu Kaifa(Food Research and Development),35(13):74-79(徐艳阳,陈佳丽,李科静,林雨婷,朱志红,吴海成,2014,微波辅助提取玉米苞叶黄酮的工艺优化,食品研究与开发,35(13):74-79)
Ye Z.C.,Wu Y.G.,Yu J.,Zhou K.B.,Lin Y.F.,Wang J.,Chen JM.,and Hu X.W.,2017,Total polyphenols contents and antioxidant activities of the cakes of Camellia oleifera Abel.Fenzi Zhiwu Yuzhong(Molecular Plant Breeding),15(9):3682-3693(叶洲辰,吴友根,于靖,周开兵,林尤奋,王健陈健妙,胡新文,2017,油茶饼提取物的抗氧化活性研究及酚类化合物含量的测定,分子植物育种,15(9):3682-3693)
Zhang H.,He X.L.,Shao Q.,and Wang Y.F.,2017,Antioxidation and antibacterial property of total flavonoids from Lilium pumilum Bulb,Fenzi Zhiwu Yuzhong(Molecular Plant Breeding),15(7):2804-2808(张昊,贺晓龙,邵青,王延峰,2017,山丹鳞茎总黄酮体外抗氧化及抑菌性的研究,分子植物育种,15(7):2804-2808)
Zhang L.,Zhang W.,and Jiang M.,2015,Study on micro-assisted extracting and antioxidant activity of flavonoids from the corn-bract,Shipin Yanjiu Yu Kaifa(Food Research and Development),36(12):12-15(张蕾,张伟,姜曼,2015,玉米苞叶黄酮微波提取技术及其抗氧化性质研究,食品研究与开发,36(12):12-15)
Zhang Y.,Liu H.,Zhang Y.,Yang X.D.,Li X.,and Zhou H.L.,2016,In vitro antioxidant activities of polysaccharides from corn bract,Henan Gongye Daxue Xuebao(Journal of Henan University of Technology(Natural Science Edition),37(6):85-89(张扬,刘欢,张艳,杨秀东,李雪,周鸿立,2016,玉米苞叶多糖的体外抗氧化活性研究,河南工业大学学报(自然科学版),37(6):85-89)
Kang X.X.,Xu Y.Y.,Jin Z.Y.,and Song Y.L.,2015,Optimization of extraction process for polyphenol from corn bracts by response surface methodology,Shipin Keji(Food Science and Technology),40(8):229-235(康晓旭,徐艳阳,金卓洋,宋艳翎,2015,响应面法优化玉米苞叶多酚提取工艺,食品科技,40(8):229-235)
Lazar L.,Talmaciu A.I.,Volf I.,and Popa V.I.,2016,Kinetic modeling of the ultrasound-assisted extraction of polyphenols from Picea abies bark,Ultrasonics Sonochemistry,32(9):191-197
Lin Q.H.,Chen Z.W.,Lin C.W.,Ye T.X.,Ji M.R.,and Zhang G.,2018,Optimization of polyphenols from Hydrocotyle sibthorpioides by ultrasonic-assisted extraction using response surface methodology and its antioxidants activities,Fenzi Zhiwu Yuzhong(Molecular Plant Breeding),16(10):3361-3368(林启凰,陈仲巍,林聪炜,叶廷秀,纪美茹,张岗,2018,响应面优化天胡荽多酚超声波辅助提取工艺及其抗氧化性,分子植物育种,16(10):3361-3368)
Liu S.Y.,Li X.S.,Dang Y.,Mi G.,Zhao X.,Wang X.,Han H.,and Yang Z.Y.,2014,Optimization of extraction process for purple yam Anthocyanins by response surface methodology and their antioxidant activity,Shipin Kexue(Food Science),35(22):84-91(刘水英,李新生,党娅,米桂,赵璇,王昕,韩豪,杨智勇,2014,响应面法优化紫山药花青苷提取工艺及其抗氧化活性,食品科学,35(22):84-91)
Novello Z.,Scapinello J.,Magro J.D.,Zin G.,Luccio M.D.,Tres M.V.,and Oliveira J.V.,2015,Extraction,chemical characterization and antioxidant activity of andiroba seeds oil obtained from pressurized n-butane,Ind.Crop Prod.,76(15):697-701
Peng J.Y.,Sun R.,Tang Z.Z.,Chen H.,Wang T.,Zheng T.R.,Zhang R.M.,Wang Y.X.,and Wang X.L.,2017,Optimization of extraction process of polysaccharides from A.maranthus hybridus by response surface methodology,Jiyinzuxue Yu Yingyong Shengwuxue(Genomics and Applied Biology),36(2):791-797(彭继燕,孙蓉,唐自钟,陈惠,王涛,郑天润,张润敏,王一行,王晓丽,2017,响应面优化绿穗苋多糖的提取工艺,基因组学与应用生物学,36(2):791-797)
Shen Y.B.,Zhang H.,Cheng L.L.,Wang L.,Qian H.F.,and Qi X.G.,2016,In vitro and in vivo antioxidant activity of polyphenols extracted from black highland barley,Food Chemistry,194(1):1003-1012
Xu F.X.,Zhang B.W.,Su Y.N.,Meng L.X.,Xu S.Q.,and Lei C.,2017,Study on extracting tea polyphenols from green tea by microwave assisted aqueous two-phase systems,Shiping Gongye Keji(Science and Technology of Food Industry),38(17):188-192,201(徐方祥,郑博文,苏袁宁,孟利欣,徐绍强,雷超,2017,微波辅助双水相提取绿茶中茶多酚的研究,食品工业科技,38(17):188-192,201)
Xu Y.Y.,Chen J.L.,Li K.J.,Lin Y.T.,Zhu Z.H.,and Wu H.C.2014,Process optimization of microwave assisted extraction for flavonoids from corn bract,Shipin Yanjiu Yu Kaifa(Food Research and Development),35(13):74-79(徐艳阳,陈佳丽,李科静,林雨婷,朱志红,吴海成,2014,微波辅助提取玉米苞叶黄酮的工艺优化,食品研究与开发,35(13):74-79)
Ye Z.C.,Wu Y.G.,Yu J.,Zhou K.B.,Lin Y.F.,Wang J.,Chen JM.,and Hu X.W.,2017,Total polyphenols contents and antioxidant activities of the cakes of Camellia oleifera Abel.Fenzi Zhiwu Yuzhong(Molecular Plant Breeding),15(9):3682-3693(叶洲辰,吴友根,于靖,周开兵,林尤奋,王健陈健妙,胡新文,2017,油茶饼提取物的抗氧化活性研究及酚类化合物含量的测定,分子植物育种,15(9):3682-3693)
Zhang H.,He X.L.,Shao Q.,and Wang Y.F.,2017,Antioxidation and antibacterial property of total flavonoids from Lilium pumilum Bulb,Fenzi Zhiwu Yuzhong(Molecular Plant Breeding),15(7):2804-2808(张昊,贺晓龙,邵青,王延峰,2017,山丹鳞茎总黄酮体外抗氧化及抑菌性的研究,分子植物育种,15(7):2804-2808)
Zhang L.,Zhang W.,and Jiang M.,2015,Study on micro-assisted extracting and antioxidant activity of flavonoids from the corn-bract,Shipin Yanjiu Yu Kaifa(Food Research and Development),36(12):12-15(张蕾,张伟,姜曼,2015,玉米苞叶黄酮微波提取技术及其抗氧化性质研究,食品研究与开发,36(12):12-15)
Zhang Y.,Liu H.,Zhang Y.,Yang X.D.,Li X.,and Zhou H.L.,2016,In vitro antioxidant activities of polysaccharides from corn bract,Henan Gongye Daxue Xuebao(Journal of Henan University of Technology(Natural Science Edition),37(6):85-89(张扬,刘欢,张艳,杨秀东,李雪,周鸿立,2016,玉米苞叶多糖的体外抗氧化活性研究,河南工业大学学报(自然科学版),37(6):85-89)