鲜莲结合酚的提取及其抗氧化活性分析
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摘要
以建宁鲜莲为原料,研究溶剂酸碱、碱浓度、料液比和提取时间对鲜莲结合酚得率的影响并比较不同极性部位结合酚的抗氧化性能。采用中心组合设计优化其结合酚提取工艺,并结合总抗氧化能力、1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基和羟自由基清除法对鲜莲结合酚的抗氧化活性进行测定,结果表明,鲜莲结合酚最佳提取工艺条件为Na OH溶液浓度2.8 mol/L、料液比1∶25(g/m L)、水解时间3.7 h,在此条件下,实测结合酚得率达(8.483±0.063)mg/g(以鲜莲干质量计),此外,通过体外抗氧化能力评价方法得出鲜莲结合酚具有较强的总抗氧化能力以及清除DPPH自由基和羟自由基能力,其中以乙酸乙酯、正丁醇萃取相的抗氧化能力较强,且在一定质量浓度范围内,结合酚浓度与其抗氧化活性呈明显的线性关系。综上所述,鲜莲富含结合酚类成分,而正丁醇相和乙酸乙酯相具有较强抗氧化能力。
The extraction of bound phenolics from fresh lotus seeds from Jianning was optimized using a central composite design. Optimization experiments were carried out by investigating the effect of solvent p H, alkali concentration, solid-tosolvent ratio and extraction time on extraction efficiency. The extract was fractionated with solvents of different polarities and the resulting fractions were comparatively evaluated for their antioxidant activity by total antioxidant capacity, 1,1-diphenyl-2-picrylhydrazyl(DPPH), and hydroxyl radical scavenging assays. The results showed that the optimum extraction conditions were determined as follows: Na OH concentration, 2.8 mol/L; solid-to-solvent ratio, 1:25(g/m L); and extraction time, 3.7 h. Under these conditions the yield of bound phenolics was(8.483 ± 0.063) mg/g of dry matter. In addition, all the fractions possessed high total antioxidant capacity, DPPH and hydroxyl radical scavenging capacity in a dose-dependent manner. Among these, ethyl acetate and n-butanol fractions showed higher antioxidant activity. In conclusion, fresh lotus seeds contained abundant bound phenolics and the ethyl acetate and n-butanol fractions exhibited higher antioxidant capacity.
The extraction of bound phenolics from fresh lotus seeds from Jianning was optimized using a central composite design. Optimization experiments were carried out by investigating the effect of solvent p H, alkali concentration, solid-tosolvent ratio and extraction time on extraction efficiency. The extract was fractionated with solvents of different polarities and the resulting fractions were comparatively evaluated for their antioxidant activity by total antioxidant capacity, 1,1-diphenyl-2-picrylhydrazyl(DPPH), and hydroxyl radical scavenging assays. The results showed that the optimum extraction conditions were determined as follows: Na OH concentration, 2.8 mol/L; solid-to-solvent ratio, 1:25(g/m L); and extraction time, 3.7 h. Under these conditions the yield of bound phenolics was(8.483 ± 0.063) mg/g of dry matter. In addition, all the fractions possessed high total antioxidant capacity, DPPH and hydroxyl radical scavenging capacity in a dose-dependent manner. Among these, ethyl acetate and n-butanol fractions showed higher antioxidant activity. In conclusion, fresh lotus seeds contained abundant bound phenolics and the ethyl acetate and n-butanol fractions exhibited higher antioxidant capacity.
引文
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[19]GUO L, GUO J, ZHU W, et al. Optimized synchronous extraction process of tea polyphenols and polysaccharides from Huaguoshan Yunwu tea and their antioxidant activities[J]. Food & Bioproducts Processing, 2016, 100: 303-310. DOI:10.1016/j.fbp.2016.08.001.
[20]KIM K H, TSAO R, YANG R, et al. Phenolic acid profiles and antioxidant activities of wheat bran extracts and the effect of hydrolysis conditions[J]. Food Chemistry, 2006, 95(3): 466-473. DOI:10.1016/j.foodchem.2005.01.032.
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[23]易谷洋.碳纳米管固相萃取-高效液相色谱法测定水中酚类化合物[D].上海:东华大学,2012.
[24]WHITE B L, HOWARD L R, PRIOR R L. Release of bound procyanidins from cranberry pomace by alkaline hydrolysis[J]. Journal of Agricultural & Food Chemistry, 2010, 58(13): 7572-7575. DOI:10.1021/jf100700p.
[25]PENG H, LI W, LI H, et al. Extractable and non-extractable bound phenolic compositions and their antioxidant properties in seed coat and cotyledon of black soybean (Glycine max (L.) merr)[J]. Journal of Functional Foods, 2017, 32: 296-312. DOI:10.1016/j.jff.2017.03.003.
[26]胡铮2),刘玉环,阮榕生,等.阿魏酸、对香豆酸碱法制备及应用研究进展[J].食品科学,2009,30(21):438-442.DOI:10.3321/j.issn:1002-6630.2009.21.102.
[27]TORRE P, ALIAKBARIAN B, RIVAS B, et al. Release of ferulic acid from corn cobs by alkaline hydrolysis[J]. Biochemical Engineering Journal, 2008, 40(3): 500-506. DOI:10.1016/j.bej.2008.02.005.
[28]NACZK M, SHAHIDI F. Extraction and analysis of phenolics in food[J]. Journal of Chromatography A, 2004, 1054(1/2):95-111.DOI:10.1016/j.chroma.2004.08.059.
[29]FRIEDMAN M, JüRGENS H S. Effect of ph on the stability of plant phenolic compounds[J]. Journal of Agricultural & Food Chemistry, 2000,48(6):2101-2110.DOI:10.1021/jf990489j.
[30]李春阳,许时婴,王璋.从葡萄废弃物中提取分离多酚类生物活性物质[J].食品科技,2004(6):88-93.DOI:10.3969/j.issn.1005-9989.2004.06.028.
[31]房玉林,孟江飞,张昂,等.罐储时间对赤霞珠葡萄酒中酚类化合物及抗氧化活性的影响[J].食品科学,2011,32(11):14-20.
[2]MANI S S, SUBRAMANIAN I P, PILLAI S S, et al. Evaluation of hypoglycemic activity of inorganic constituents in Nelumbo nucifera seeds on streptozotocin-induced diabetes in rats[J]. Biological Trace Element Research, 2010, 138(1): 226-237. DOI:10.1007/S12011-010-8614-4.
[3]WANG W, GUO J, ZHANG J, et al. Isolation, identification and antioxidant activity of bound phenolic compounds present in rice bran[J]. Food Chemistry, 2015, 171: 40-49. DOI:10.1016/J.foodchem.2014.08.095.
[4]齐岩,檀昕,程安玮,等.葡萄皮和籽中游离酚和结合酚组成及抗氧化活性比较[J].核农学报,2017,31(1):104-109.DOI:10.11869/j.issn.100-8551.2017.01.0104.
[5]LEE J,CHAN B L S,MITCHELL A E. Identification/quantification of free and bound phenolic acids in peel and pulp of apples (Malus domestica) using high resolution mass spectrometry (HRMS)[J].Food Chemistry, 2017, 215: 301-310. DOI:10.1016/j.foodchem.2016.07.166.
[6]PéREZ-JIMéNEZ J, DíAZ-RUBIO M E, SAURA-CALIXTO F. Non-extractable polyphenols, a major dietary antioxidant: occurrence, metabolic fate and health effects[J]. Nutrition Research Reviews, 2013,26(2):118-129.DOI:10.1017/S0954422413000097.
[7]WANG B N, LIU H F, ZHENG J B, et al. Distribution of phenolic acids in different tissues of jujube and their antioxidant activity[J]. Journal of Agricultural & Food Chemistry, 2011, 59(4): 1288-1292. DOI:10.1021/jf103982q.
[8]CHANDRASEKARA A, SHAHIDI F. Content of insoluble bound phenolics in millets and their contribution to antioxidant capacity[J]. Journal of Agricultural & Food Chemistry, 2010, 58(11): 6706-6714. DOI:10.1021/jf100868b.
[9]MADHUJITH T, SHAHIDI F. Antioxidant potential of barley as affected by alkaline hydrolysis and release of insoluble-bound phenolics[J]. Food Chemistry, 2010, 117(4): 615-620. DOI:10.1016/j.foodchem.2009.04.055.
[10]徐菲,杨希娟,党斌,等.酸法提取青稞麸皮结合酚工艺优化[J].农业工程学报,2016,32(17):301-308.DOI:10.11975/j.issn.1002-6819.2016.17.040.
[11]郑宝东.中国莲子(Nympheaceae Nelumbo Adans)种质资源主要品质的研究与应用[D].福州:福建农林大学,2004.DOI:10.7666/d.y629125.
[12]黄素英.莲子多酚提取及其抗氧化抑菌活性的研究[D].福州:福建农林大学,2010.DOI:10.7666/d.y1748395.
[13]SHI J, SHAN S, LI Z, et al. Bound polyphenol from foxtail millet bran induces apoptosis in hct-116 cell through ros generation[J]. Journal of Functional Foods, 2015, 17: 958-968. DOI:10.1016/j.jff.2015.06.049.
[14]牛鹏飞,仇农学,杜寅.苹果渣中不同极性多酚的分离及体外抗氧化活性研究[J].农业工程学报,2008,24(3):238-242.
[15]向进乐,李志西,李欢,等.枳椇果梗不同极性多酚及抗氧化活性研究[J].食品科学,2011,32(15):25-29.
[16]卜彦花,周娜娜,王春悦,等.福林酚试剂法和紫外分光光度法测定冬枣多酚含量的比较研究[J].中国农学通报,2012,28(1):212-217.DOI:10.3969/j.issn.1000-6850.2012.01.041.
[17]JIA N, XIONG Y L, KONG B, et al. Radical scavenging activity of black currant (Ribes nigrum L.) extract and its inhibitory effect on gastric cancer cell proliferation via induction of apoptosis[J]. Journal of Functional Foods, 2012, 4(1): 382-390. DOI:10.1016/J.JFF.2012.01.009.
[18]YASIR M, SULTANA B, NIGAM P S, et al. Antioxidant and genoprotective activity of selected cucurbitaceae seed extracts and LCESIMS/MS identification of phenolic components[J]. Food Chemistry, 2015,199:307-313.DOI:10.1016/j.foodchem.2015.11.138.
[19]GUO L, GUO J, ZHU W, et al. Optimized synchronous extraction process of tea polyphenols and polysaccharides from Huaguoshan Yunwu tea and their antioxidant activities[J]. Food & Bioproducts Processing, 2016, 100: 303-310. DOI:10.1016/j.fbp.2016.08.001.
[20]KIM K H, TSAO R, YANG R, et al. Phenolic acid profiles and antioxidant activities of wheat bran extracts and the effect of hydrolysis conditions[J]. Food Chemistry, 2006, 95(3): 466-473. DOI:10.1016/j.foodchem.2005.01.032.
[21]KRYGIER K, SOSULSKI F, HOGGE L. Free, esterified, and insoluble-bound phenolic acids. 1. extraction and purification procedure[J]. Journal of Agricultural & Food Chemistry, 1982, 30(2): 330-334.DOI:10.1021/jf00110a028.
[22]丁岩,唐世云,侯汉学,等.小麦麸皮中酚酸提取方法的研究[J].中国食物与营养,2012,18(6):52-58.DOI:10.3969/j.issn.1006-9577.2012.06.014.
[23]易谷洋.碳纳米管固相萃取-高效液相色谱法测定水中酚类化合物[D].上海:东华大学,2012.
[24]WHITE B L, HOWARD L R, PRIOR R L. Release of bound procyanidins from cranberry pomace by alkaline hydrolysis[J]. Journal of Agricultural & Food Chemistry, 2010, 58(13): 7572-7575. DOI:10.1021/jf100700p.
[25]PENG H, LI W, LI H, et al. Extractable and non-extractable bound phenolic compositions and their antioxidant properties in seed coat and cotyledon of black soybean (Glycine max (L.) merr)[J]. Journal of Functional Foods, 2017, 32: 296-312. DOI:10.1016/j.jff.2017.03.003.
[26]胡铮2),刘玉环,阮榕生,等.阿魏酸、对香豆酸碱法制备及应用研究进展[J].食品科学,2009,30(21):438-442.DOI:10.3321/j.issn:1002-6630.2009.21.102.
[27]TORRE P, ALIAKBARIAN B, RIVAS B, et al. Release of ferulic acid from corn cobs by alkaline hydrolysis[J]. Biochemical Engineering Journal, 2008, 40(3): 500-506. DOI:10.1016/j.bej.2008.02.005.
[28]NACZK M, SHAHIDI F. Extraction and analysis of phenolics in food[J]. Journal of Chromatography A, 2004, 1054(1/2):95-111.DOI:10.1016/j.chroma.2004.08.059.
[29]FRIEDMAN M, JüRGENS H S. Effect of ph on the stability of plant phenolic compounds[J]. Journal of Agricultural & Food Chemistry, 2000,48(6):2101-2110.DOI:10.1021/jf990489j.
[30]李春阳,许时婴,王璋.从葡萄废弃物中提取分离多酚类生物活性物质[J].食品科技,2004(6):88-93.DOI:10.3969/j.issn.1005-9989.2004.06.028.
[31]房玉林,孟江飞,张昂,等.罐储时间对赤霞珠葡萄酒中酚类化合物及抗氧化活性的影响[J].食品科学,2011,32(11):14-20.