甘油水溶液提取米糠多酚绿色工艺优化及多酚种类鉴定
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摘要
为探究甘油作为绿色溶剂提取米糠多酚的可行性,该文选取提取温度、甘油体积分数、液料比和提取时间4个因素,采用单因素结合响应面试验进行米糠多酚提取工艺优化。同时,分析了甘油提取液的黏度特性,并利用超高效液相色谱串联三重四级杆飞行时间质谱(UPLC-Triple-TOF/MS)方法进行多酚鉴定。结果表明,甘油提取米糠多酚最优条件为提取温度67℃,甘油体积分数19%,液料比33 mL/g,提取时间固定为80 min,获得的最大多酚得率为700.35 mg/(100 g)。甘油对米糠多酚的提取效率和甘油的黏度有显著的负相关性。此外,UPLC-Triple-TOF/MS分析表明,最优条件下甘油提取得到13种米糠多酚,其中酚酸质量分数如下:对羟基苯甲酸48.53μg/g,香草酸69.64μg/g,丁香酸33.63μg/g,4-香豆酸361.18μg/g,阿魏酸392.17μg/g,水杨酸34.67μg/g。研究结果表明,甘油可以作为从米糠中提取多酚的绿色溶剂。
During rice-milling process, rice bran is produced as one kind of byproduct with high contents of polyphenols. Although there is a huge amount of rice bran in China, most of it is used to feed animals. Therefore, it is inevitable to fully explore the additional value of rice bran for the economic benefit of rice processing industry. Rice bran can be used for extraction of polyphenols. Conventional solvents are methanol, acetone and ethanol, which exhibit some disadvantages. To overcome these disadvantages, we need to find a suitable solvent to replace conventional solvents. Glycerol is one kind of colorless, odorless, viscous liquid, which is sweet-tasting and non-toxic. It is widely applied in the food and pharmaceutical industry. Glycerol might be a potential alternative for green extraction of polyphenols from rice bran. Thus, in our research, a green extraction process of polyphenols from rice bran using glycerol was studied. Four individual factors including extraction temperature, volume fraction of glycerol, liquid-to-solid ratio and extraction time were chosen, and single-factor experiments combined with response surface methodology(RSM) were applied for optimization of the extraction process. The relationship between extraction efficiency of glycerol and its viscosity, the physical property, was analyzed and a UPLC-Triple-TOF/MS method was also conducted for identification of polyphenols. Results showed the order of independent factors affecting the yield of polyphenols was as follows: extraction temperature> volume fraction of glycerol>liquid-to-solid ratio. The ANOVA analysis revealed that independent factors(extraction temperature, volume fraction of glycerol and liquid-to-solid ratio), interaction effect(extraction temperature and volume fraction of glycerol) and their quadratic terms significantly influenced the yield of polyphenols(P<0.05). The optimum conditions were extraction temperature at 67 ℃, volume fraction of glycerol at 19 %, liquid-to-solid ratio at 33 mL/g and extraction time fixed at 80 min. Under the optimal conditions, the maximum yield of polyphenols was 700.35 mg/100 g. There is a significantly negative correlation between extraction efficiency of glycerol and its viscosity. During extraction processes, the viscosity of glycerol changed as extraction conditions changed. As the viscosity increased there was a significant decrease in yield of polyphenols, with significant negative correlation coefficient value of-0.878 9(P<0.01). Under the optimal conditions, there were thirteen phenolic compounds identified in the glycerol extract according to UPLC-Triple-TOF/MS analysis. The quantification of all the six phenolic acids was conducted by UPLC. The contents of phenolic acids were as follows: 4-hydroxybenzoic acid(48.53 μg/g), vanillic acid(69.64 μg/g), syringic acid(33.63 μg/g), 4-coumaric acid(361.18 μg/g), ferulic acid(392.17 μg/g), and salicylic acid(34.67 μg/g), which significantly enhanced the value of rice bran.
During rice-milling process, rice bran is produced as one kind of byproduct with high contents of polyphenols. Although there is a huge amount of rice bran in China, most of it is used to feed animals. Therefore, it is inevitable to fully explore the additional value of rice bran for the economic benefit of rice processing industry. Rice bran can be used for extraction of polyphenols. Conventional solvents are methanol, acetone and ethanol, which exhibit some disadvantages. To overcome these disadvantages, we need to find a suitable solvent to replace conventional solvents. Glycerol is one kind of colorless, odorless, viscous liquid, which is sweet-tasting and non-toxic. It is widely applied in the food and pharmaceutical industry. Glycerol might be a potential alternative for green extraction of polyphenols from rice bran. Thus, in our research, a green extraction process of polyphenols from rice bran using glycerol was studied. Four individual factors including extraction temperature, volume fraction of glycerol, liquid-to-solid ratio and extraction time were chosen, and single-factor experiments combined with response surface methodology(RSM) were applied for optimization of the extraction process. The relationship between extraction efficiency of glycerol and its viscosity, the physical property, was analyzed and a UPLC-Triple-TOF/MS method was also conducted for identification of polyphenols. Results showed the order of independent factors affecting the yield of polyphenols was as follows: extraction temperature> volume fraction of glycerol>liquid-to-solid ratio. The ANOVA analysis revealed that independent factors(extraction temperature, volume fraction of glycerol and liquid-to-solid ratio), interaction effect(extraction temperature and volume fraction of glycerol) and their quadratic terms significantly influenced the yield of polyphenols(P<0.05). The optimum conditions were extraction temperature at 67 ℃, volume fraction of glycerol at 19 %, liquid-to-solid ratio at 33 mL/g and extraction time fixed at 80 min. Under the optimal conditions, the maximum yield of polyphenols was 700.35 mg/100 g. There is a significantly negative correlation between extraction efficiency of glycerol and its viscosity. During extraction processes, the viscosity of glycerol changed as extraction conditions changed. As the viscosity increased there was a significant decrease in yield of polyphenols, with significant negative correlation coefficient value of-0.878 9(P<0.01). Under the optimal conditions, there were thirteen phenolic compounds identified in the glycerol extract according to UPLC-Triple-TOF/MS analysis. The quantification of all the six phenolic acids was conducted by UPLC. The contents of phenolic acids were as follows: 4-hydroxybenzoic acid(48.53 μg/g), vanillic acid(69.64 μg/g), syringic acid(33.63 μg/g), 4-coumaric acid(361.18 μg/g), ferulic acid(392.17 μg/g), and salicylic acid(34.67 μg/g), which significantly enhanced the value of rice bran.
引文
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[2]李富华,郭晓晖,夏春燕,等.全谷物酚类化合物抗氧化活性研究进展[J].食品科学,2012,33(13):299-304.Li Fuhua,Guo Xiaohui,Xia Chunyan,et al.Research advance in antioxidant activity of phenolic compounds in whole grains[J].Food Science,2012,33(13):299-304.(in Chinese with English abstract)
[3]陈中伟,赵芳芳,丁芬,等.亚临界丙烷萃取米糠油及其微量活性组分动力学模型[J].农业工程学报,2016,32(19):280-286.Chen Zhongwei,Zhao Fangfang,Ding Fen,et al.Extraction kinetics of rice bran oil and its minor bioactive compounds from rice bran by subcritical propane[J].Transactions of the Chinese Society of Agricultural Engineering(Transactions of the CSAE),2016,32(19):280-286.(in Chinese with English abstract)
[4]Henderson A J,Ollila C A,Kumar A,et al.Chemopreventive properties of dietary rice bran:Current status and future prospects[J].Advances in Nutrition,2012,3(5):643-653.
[5]Park H Y,Lee K W,Choi H D.Rice bran constituents:immunomodulatory and therapeutic activities[J].Food&Function,2017,8(3):935-943.
[6]Baiano A,Del Nobile M A.Antioxidant compounds from vegetable matrices:Biosynthesis,occurrence,and extraction systems[J].Critical Reviews in Food Science and Nutrition,2015,56(12):2053-2068.
[7]李欢欢,吴娜娜,谭斌,等.黑米米糠游离酚对碘与淀粉结合及淀粉消化的影响[J].食品科学技术学报,2017,35(5):18-24.Li Huanhuan,Wu Nana,Tan Bin,et al.Effects of free phenol from black rice bran on combination of iodine and starch and starch digestion[J].Journal of Food Science and Technology,2017,35(5):18-24.(in Chinese with English abstract)
[8]何国庆,熊皓平,阮晖,等.啤酒花多酚类化合物提取工艺的优化研究[J].农业工程学报,2005,21(4):163-166.He Guoqing,Xiong Haoping,Ruan Hui,et al.Optimization of condition for extracting polyphenols from Humulus lupulus[J].Transactions of the Chinese Society of Agricultural Engineering(Transactions of the CSAE),2005,21(4):163-166.(in Chinese with English abstract)
[9]张韦唯,代春华,熊锋,等.菜籽蛋白加工废液中多酚和多糖同步提取工艺优化[J].农业工程学报,2017,33(7):302-309.Zhang Weiwei,Dai Chunhua,Xiong Feng,et al.Extraction processing optimization of polyphenols and polysaccharides from rapeseed protein processing waste liquor[J].Transactions of the Chinese Society of Agricultural Engineering(Transactions of the CSAE),2017,33(7):302-309.(in Chinese with English abstract)
[10]Gu Y,Jerome F.Glycerol as a sustainable solvent for green chemistry[J].Green Chemistry,2010,12(7):1127-1138.
[11]马金立.甘油提取毛竹木质素及固体酸催化木质素醇解规律研究[D].南昌:南昌大学,2012.Ma Jinli.Study of Glycerol Extracting Lignin from Bamboo and the Solid Acid Catalyzed Alcoholysis[D].Nanchang:Nanchang University,2012.(in Chinese with English abstract)
[12]Makris D.Kinetics of ultrasound-assisted flavonoid extraction from agri-food solid wastes using water/glycerol mixtures[J].Resources,2016,5(1):1-10.
[13]董亚婷,杨远帆,倪辉,等.茶花粉酶法破壁工艺提高提取物抗氧化活性及多酚含量[J].农业工程学报,2013,29(21):288-294.Dong Yating,Yang Yuanfan,Ni Hui,et al.Enzymatic cell wall disruption process improves antioxidant activity and polyphenol content of camellia pollen extracts[J].Transactions of the Chinese Society of Agricultural Engineering(Transactions of the CSAE),2013,29(21):288-294.(in Chinese with English abstract)
[14]Marták J,?tefan Schlosser.Density,viscosity,and structure of equilibrium solvent phases in butyric acid extraction by phosphonium ionic liquid[J].Journal of Chemical&Engineering Data,2017,62(10):3025-3035.
[15]黎英,陈雪梅,严月萍,等.超声波辅助酶法提取红腰豆多糖工艺优化[J].农业工程学报,2015,31(15):293-301.Li Ying,Chen Xuemei,Yan Yueping,et al.Optimal extraction technology of polysaccharides from red kindey bean using ultrasonic assistant with enzyme[J].Transactions of the Chinese Society of Agricultural Engineering(Transactions of the CSAE),2015,31(15):293-301.(in Chinese with English abstract)
[16]Zeng F,Ge Z,Limwachiranon J,et al.Antioxidant and tyrosinase inhibitory activity of Rosa roxburghii fruit and identification of main bioactive phytochemicals by UPLC-Triple-TOF/MS[J].International Journal of Food Science&Technology,2017,52(4):897-905.
[17]Yuan B,Lu M,Eskridge K M,et al.Extraction,identification,and quantification of antioxidant phenolics from hazelnut(Corylus avellana L.)shells[J].Food Chemistry,2017,244:7-15.
[18]卢晓霆,王田田,王军.响应面法优化葡萄籽多酚提取工艺[J].食品工业科技,2013,34(24):279-283.Lu Xiaoting,Wang Tiantian,Wang Jun.Optimization of extraction of polyphenols from grape seeds by response surface methodology[J].Science and Technology of Food Industry,2013,34(24):279-283.(in Chinese with English abstract)
[19]Ghafoor K,Choi Y H,Jeon J Y,et al.Optimization of ultrasound-assisted extraction of phenolic compounds,antioxidants,and anthocyanins from grape(Vitis vinifera)seeds[J].Journal of Agricultural&Food Chemistry,2009,57(11):4988-4994.
[20]令博,王捷,吴洪斌.葡萄皮渣多酚超声波辅助提取工艺响应面法优化及抗氧化活性研究[J].食品科学,2011,32(18):24-29.Ling Bo,Wang Jie,Wu Hongbin.Polyphenols from grape skin:optimization of ultrasonic-assisted extraction process by response surface methodology and antioxidant activity evaluation[J].Food Science,2011,32(18):24-29.(in Chinese with English abstract)
[21]Kossah R,Nsabimana C,Zhang H,et al.Optimization of extraction of polyphenols from Syrian sumac(Rhus coriaria L.)and Chinese sumac(Rhus typhina L.)fruits.[J].Research Journal of Phytochemistry,2010,4(3):146-153.
[22]段玉清,张海晖,李金凤,等.脉冲超声辅助提取莲房多酚的工艺[J].农业工程学报,2009,25(增刊1):193-197.Duan Yuqing,Zhang Haihui,Li Jinfeng,et al.Technology for extracting polyphenols from lotus seedpod by pulsed ultrasonic assisted method[J].Transactions of the Chinese Society of Agricultural Engineering(Transactions of the CSAE),2009,25(Supp.1):193-197.(in Chinese with English abstract)
[23]张艳霞,朱彩平,邓红,等.超声辅助双水相提取石榴皮多酚[J].食品与发酵工业,2016,42(12):150-156.Zhang Yanxia,Zhu Caiping,Deng Hong,et al.Optimization of ultrasound assisted aqueous two-phase extraction of polyphenols from pomegranate peel by response surface methodology[J].Food and Fermentation Industries,2016,42(12):150-156.(in Chinese with English abstract)
[24]鲍涛,王冶,孙崇德,等.黑苦荞米黄酮提取工艺优化及其降血糖活性研究[J].农业工程学报,2016,32(增刊2):383-389.Bao Tao,Wang Ye,Sun Chongde,et al.Optimization of flavonoids extraction from Tartary buckwheat rice and analysis of its hypoglycemic activity[J].Transactions of the Chinese Society of Agricultural Engineering(Transactions of the CSAE),2016,32(Supp.2):383-389.(in Chinese with English abstract)
[25]朱文学,焦昆鹏,罗磊,等.绿豆皮黄酮的超声波辅助水提工艺优化及抗氧化活性[J].食品科学,2015,36(16):12-17.Zhu Wenxue,Jiao Kunpeng,Luo Lei,et al.Optimization of ultrasonic-assisted extraction and antioxidative activities of total flavonoids from mung bean(Phaseolus radiatus)hull[J].Food Science,2015,36(16):12-17.(in Chinese with English abstract)
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