酸水解法提取甘薯结合酚工艺优化
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摘要
为探明不同品种甘薯中游离酚与结合酚的含量差异,以"辽薯20"紫薯为原料,用酸水解法对提取完游离酚的紫薯渣中的结合酚进行提取,在单因素试验的基础上,采用体积分数为10%的H2SO4进行水解,利用响应面优化相关参数,在此基础上,对12个甘薯品种的游离酚和结合酚进行了提取测定。结果表明,结合酚提取最优工艺参数为水解时间22 h,水解温度62℃,液料比35∶1 mL/g,实际提取量为(0.212±0.004) g/100 g,达到预测值(0.220 g/100 g)的96.36%。不同甘薯品种间游离酚和结合酚含量存在显著差异、分布范围较宽,分别为(0.14～1.63) g/100 g和(0.05～0.28) g/100 g,且游离酚含量大于结合酚含量,平均值分别为0.61、0.15 g/100 g,其中,紫肉品种甘薯游离酚与结合酚含量均高于其它肉色品种。研究表明了结合酚提取工艺的切实可行,及紫肉品种甘薯作为游离酚和结合酚提取原料进一步开发利用的潜力,为评价不同品种甘薯多酚的总量及选取适宜甘薯品种开展结合酚的生物活性研究奠定了基础。
To investigate the content of free and bound phenol in different varieties of sweet potato,"Liaoshu 20"purple sweet potato lyophilized powder whose free phenol had been extracted adequately was used as the raw material to study the extraction of the bound phenol by acid hydrolysis. Based on the single factor test,H_2SO_4 with volume fraction of 10% was utilized to hydrolyze the material and the response surface analysis method were used to optimize the relevant parameters.Then,free and bound phenol in twelve variety of sweet potato were extracted and determined.The results showed that the optimal parameters for the extraction of bound phenol by acid hydrolysis were: Extracting time 22 h,temperature 62 ℃,ratio of liquid to solid 35∶ 1 mL/g,the actual extraction amount of( 0.212 ± 0.004) g/100 g,reaching the predicted value( 0.220 g/100 g) of 96.36%.The content of free phenol was more than that of bound state( average content is 0.61 and 0.15 g/100 g respectively) and both of them in these twelve varieties of sweet potato was significantly different with wide range of( 0.14～1.63) and( 0.05～0.28) g/100 g.Compared with other color fleshes of sweet potato,purple flesh varieties have more free and bound phenol.These data suggested that this bound phenol extraction technology was practical and purple flesh varieties were better material for extraction of free and bound phenol.This study laid the foundation for evaluating the total amount of polyphenols in different varieties of sweet potato and further researching the bioactivity of bound phenol from suitable sweet potato varieties.
To investigate the content of free and bound phenol in different varieties of sweet potato,"Liaoshu 20"purple sweet potato lyophilized powder whose free phenol had been extracted adequately was used as the raw material to study the extraction of the bound phenol by acid hydrolysis. Based on the single factor test,H_2SO_4 with volume fraction of 10% was utilized to hydrolyze the material and the response surface analysis method were used to optimize the relevant parameters.Then,free and bound phenol in twelve variety of sweet potato were extracted and determined.The results showed that the optimal parameters for the extraction of bound phenol by acid hydrolysis were: Extracting time 22 h,temperature 62 ℃,ratio of liquid to solid 35∶ 1 mL/g,the actual extraction amount of( 0.212 ± 0.004) g/100 g,reaching the predicted value( 0.220 g/100 g) of 96.36%.The content of free phenol was more than that of bound state( average content is 0.61 and 0.15 g/100 g respectively) and both of them in these twelve varieties of sweet potato was significantly different with wide range of( 0.14～1.63) and( 0.05～0.28) g/100 g.Compared with other color fleshes of sweet potato,purple flesh varieties have more free and bound phenol.These data suggested that this bound phenol extraction technology was practical and purple flesh varieties were better material for extraction of free and bound phenol.This study laid the foundation for evaluating the total amount of polyphenols in different varieties of sweet potato and further researching the bioactivity of bound phenol from suitable sweet potato varieties.
引文
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[14]Quan G J,Geng D W. Comparative Study on the different extraction processes of dietary fiber from sweet potato[J].Chinese Food Science,2012(3):5-8.
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[17]Karna P,Gundala S R,Gupta M V,et al.Polyphenol-rich sweet potato greens extract inhibits proliferation and induces apoptosis in prostate cancer cells in vitro and in vivo[J].Carcinogenesis,2011,32(12):1872-1880.
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[19]Cippiano P D A,Ekici L,Barnes R C,et al.Pre-heating and polyphenol oxidase inhibition impact on extraction of purple sweet potato anthocyanins[J].Food Chemistry,2015,180:227.
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[21]明兴加,李坤培,张明,等.紫色甘薯的生理活性及开发应用研究进展[J].食品研究与开发,2007,28(7):144-147.
[22]谭畅.紫薯多酚的提取、纯化、组成分析和体外模拟消化的研究[D].沈阳:沈阳农业大学,2017.
[23]Grace M H,Yousef G G,Gustafson S J,et al.Phytochemical changes in phenolics,anthocyanins,ascorbic acid,and carotenoids associated with sweetpotato storage and impacts on bioactive properties[J].Food Chemistry,2014,145(4):717-724.
[24]韩彩静,谢春阳,陈相艳,等.蓝莓不可萃取多酚的酸法提取工艺优化[J].食品科学技术学报,2013,31(5):31-36.
[25]卢婉容,潘迪,陈佳薇,等.超声辅助提取木瓜皮中结合酚的工艺研究[J].食品工业,2015(8):86-90.
[26]赵玉,任亚梅,张爽,等.苹果果皮和果肉多酚稳定性研究[J].中国食品学报,2014,14(2):93-101.
[27]张文婷,孔秀林,岳瑞雪,等.不同品种及干燥方式对甘薯多酚含量的影响[J].江西农业学报,2017,29(10):14-18.
[28]杨巍,黄洁琼,陈英,等.紫薯的营养价值与产品开发[J].农产品加工(学刊),2011(8):41-43.
[2]Chen G L,Zhang X,Chen S G,et al.Antioxidant activities and contents of free,esterified and insoluble-bound phenolics in 14subtropical fruit leaves collected from the south of China[J].Journal of functional foods,2017(30):290-302
[3]Ziegler V,Ferreira C D,Hoffmann J F,et al.Cooking quality properties and free and bound phenolics contentof brown,black,and red rice grains stored at different temperatures for six months[J].Food Chemistry,2018(242):427-434
[4]Bhoopat L,Srichairatanakool S,Kan-janapothi D,et al.Hepatoprotective effects of lychee(Litchi chinensis Sonn.):A combination of antioxidant and anti-apoptotic activities[J].Journal of Ethnopharmacology,2011,136(1):55-66.
[5]颜才植,叶发银,赵国华.食品中多酚形态的研究进展[J].食品科学,2015,36(15):249-254.
[6]朱春秋,程代,蔡晓菲,等.枣果皮结合酚的大鼠体内吸收及抗氧化能力研究[J].食品工业科技,2012,33(3):352-354.
[7]Liu R H.Whole grain phytochemicals and health[J].Journal of Cereal Science,2007(46):207-219.
[8]Shumoy H,Gabaza M,Vandevelde J,et al.Soluble and bound phenolic contents and antioxidant capacity of efinjera as affected by traditional fermentation[J]. Journal of food composition and analysis,2017(58):52-59
[9]Jung M Y,Jeon B S,Jin Y B.Free,esterified,and insolublebound phenolic acids in white and red Korean ginsengs(Panax ginseng,C.A. Meyer)[J]. Food Chemistry,2002,79(1):105-111.
[10]李青,张名位,张瑞芬,等.5种籼稻品种谷壳中游离态和结合态酚类物质含量及其抗氧化活性比较[J].中国农业科学,2012,45(6):1150-1158.
[11]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.
[12]张金宏,李俊娥,魏新元,等.苹果渣中结合酚不同提取方法的研究[J].食品工业科技,2016,20:160-165.
[13]Ju D,Mu T H,Sun HN.Sweet potato an potato residual flours as potential nutritional and healthy food material[J]. Journal of integrative Agriculture,2017,16(11):2632-2645.
[14]Quan G J,Geng D W. Comparative Study on the different extraction processes of dietary fiber from sweet potato[J].Chinese Food Science,2012(3):5-8.
[15]Zhang M,Mu TH,Sun MJ.Purification and identification of antioxidant peptides from sweet potato protein hydrolysates by alca jase[J].Journal of Functional foods,2014,7:191-200.
[16]Bovellbenjamin AC. Sweet potato:A review of its past,present,and future role in human nutrition.[J].Advances in Food and Nutrition Research,2006,52(6):1-59.
[17]Karna P,Gundala S R,Gupta M V,et al.Polyphenol-rich sweet potato greens extract inhibits proliferation and induces apoptosis in prostate cancer cells in vitro and in vivo[J].Carcinogenesis,2011,32(12):1872-1880.
[18]Harrison H F,Mitchell T R,Peterson J K,et al.Contents of caffeoylquinic acid compounds in the storage roots of sixteen sweetpotato genotypes and their potential biological activity[J].Journal of the American Society for Horticultural Science,2008(4):492-500.
[19]Cippiano P D A,Ekici L,Barnes R C,et al.Pre-heating and polyphenol oxidase inhibition impact on extraction of purple sweet potato anthocyanins[J].Food Chemistry,2015,180:227.
[20]Wu Q Y,Qu H S,Jia J Q,et al.Characterization,antioxidant and antitumor activities of polysaccharides from purple sweet potato[J].Carbohydrate polymers,2015(132):31-40
[21]明兴加,李坤培,张明,等.紫色甘薯的生理活性及开发应用研究进展[J].食品研究与开发,2007,28(7):144-147.
[22]谭畅.紫薯多酚的提取、纯化、组成分析和体外模拟消化的研究[D].沈阳:沈阳农业大学,2017.
[23]Grace M H,Yousef G G,Gustafson S J,et al.Phytochemical changes in phenolics,anthocyanins,ascorbic acid,and carotenoids associated with sweetpotato storage and impacts on bioactive properties[J].Food Chemistry,2014,145(4):717-724.
[24]韩彩静,谢春阳,陈相艳,等.蓝莓不可萃取多酚的酸法提取工艺优化[J].食品科学技术学报,2013,31(5):31-36.
[25]卢婉容,潘迪,陈佳薇,等.超声辅助提取木瓜皮中结合酚的工艺研究[J].食品工业,2015(8):86-90.
[26]赵玉,任亚梅,张爽,等.苹果果皮和果肉多酚稳定性研究[J].中国食品学报,2014,14(2):93-101.
[27]张文婷,孔秀林,岳瑞雪,等.不同品种及干燥方式对甘薯多酚含量的影响[J].江西农业学报,2017,29(10):14-18.
[28]杨巍,黄洁琼,陈英,等.紫薯的营养价值与产品开发[J].农产品加工(学刊),2011(8):41-43.