3种不同提取方式对红树莓籽油成分的影响
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摘要
通过超声辅助乙醇提取法、超声辅助石油醚提取法和索氏石油醚提取法3种方法提取红树莓籽油,比较提取率、鉴定脂肪酸成分、测定抗氧化活性和总皂甙含量。结果表明:UAE-Et红树莓籽油的提取率最高,为18.55%,UAE-PE和SE-PE的提取率分别为10.18%和13.58%。GC-MS结果表明,3种提取方法共在红树莓籽油中鉴定出32种物质,其中不饱和脂肪酸(亚油酸和亚麻酸等)含量分别为82.71%(UAE-Et)、85.76%(UAE-PE)和88.83%(SE-PE),均超过80%;ω-6/ω-3脂肪酸比例为2.22∶1～2.32∶1。抗氧化活性研究表明,UAE-Et红树莓籽油抗氧化活性最强,其IC_(50)(半抑制浓度)为4.36 mg·mL~(-1)。总皂甙含量测定结果表明,UAE-Et红树莓籽油中总皂甙含量最高,为351.88 mg·g~(-1),这与GC-MS吻合。
In this paper, red raspberry seed oil was obtained by ultrasonic-assisted extraction with ethanol(UAE-Et), ultrasonic-assisted extraction with petrol ether(UAE-PE) and soxhlet extraction with petrol ether(SE-PE). The extraction rate, fatty acid composition, antioxidant activity and total saponins content of these seed oil were compared by using these three methods.The results showed that the extraction rate of UAE-Et seed oil was the highest, it was 18.55%, and the extraction rate of UAE-PE and SE-PE seed oil were 10.18% and 13.58%, respectively. The results of GC-MS showed that 32 kinds of substances were identified in red raspberry seed oil by using three extraction methods, which the content of unsaturated fatty acids, mainly linoleic acid and linolenic acid, were 82.71%(UAE-Et), 85.76%(UAE-PE) and 88.83%(SE-PE), all of which were more than 80%. The ω-6/ω-3 ratios of fatty acids in the three seed oils was in 2.22∶1-2.36∶1. The study of antioxidant activity showed that UAE-Et red raspberry seed oil had the greatest antioxidant activity with IC_(50)(semi-inhibitory concentration) of 4.36 mg·mL~(-1). Moreover, the total saponins content of UAE-Et red raspberry seed oil was the highest, it was 351.88 mg·g~(-1), which was consistent with the results of GC-MS.
In this paper, red raspberry seed oil was obtained by ultrasonic-assisted extraction with ethanol(UAE-Et), ultrasonic-assisted extraction with petrol ether(UAE-PE) and soxhlet extraction with petrol ether(SE-PE). The extraction rate, fatty acid composition, antioxidant activity and total saponins content of these seed oil were compared by using these three methods.The results showed that the extraction rate of UAE-Et seed oil was the highest, it was 18.55%, and the extraction rate of UAE-PE and SE-PE seed oil were 10.18% and 13.58%, respectively. The results of GC-MS showed that 32 kinds of substances were identified in red raspberry seed oil by using three extraction methods, which the content of unsaturated fatty acids, mainly linoleic acid and linolenic acid, were 82.71%(UAE-Et), 85.76%(UAE-PE) and 88.83%(SE-PE), all of which were more than 80%. The ω-6/ω-3 ratios of fatty acids in the three seed oils was in 2.22∶1-2.36∶1. The study of antioxidant activity showed that UAE-Et red raspberry seed oil had the greatest antioxidant activity with IC_(50)(semi-inhibitory concentration) of 4.36 mg·mL~(-1). Moreover, the total saponins content of UAE-Et red raspberry seed oil was the highest, it was 351.88 mg·g~(-1), which was consistent with the results of GC-MS.
引文
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[2]杨静,武彦辉,刘缘晓,等.树莓干果总黄酮纯化前后活性比较[J].食品研究与开发,2015,36(23):1-5.
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[4]李淑芳,张志军,杨丽维,等.树莓澄清果汁的加工工艺[J].饮料工业,2008,11(5):19-21.
[5]颜廷才,林晓琳,李佳,等.红树莓果冻加工工艺研究[J].沈阳农业大学学报,2014,45(2):236-240.
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[8]陈月晓,马玉霞,陆颖,等.常见食用植物油中特征性脂肪酸的检测及鉴别[J].中国食品卫生杂志,2012,24(4):301-305.
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[13]Wang J,Lian P,Qi Y,et al.Antithrombotic mechanism of polysaccharides in Blackberry (Rubus spp.) seeds[J].Food & Nutrition Research,2017,61(1):1-9.
[14]Pieszka M,Tombarkiewicz B,Roman A,et al.Effect of bioactive substances found in rapeseed,raspberry and strawberry seed oils on blood lipid profile and selected parameters of oxidative status in rats[J].Environmental Toxicology & Pharmacology,2013,36(3):1055-1062.
[15]God J,Tate P L,Larcom L L.Red raspberries have antioxidant effects that play a minor role in the killing of stomach and colon cancer cells[J].Nutrition Research,2010,30(11):777-782.
[16]Zhang Y,Liu X,Wang Y,et al.Antibacterial activity and mechanism of cinnamon essential oil against Escherichia coli and Staphylococcus aureus[J].Food Control,2016,59:282-289.
[17]Kimura Y.Anti-obesity effects in rodents of dietary teasaponin,a lipase inhibitor[J].International Journal of Obesity,2001,25(10):1459-1464.
[18]Ge Y Q,Xu X F,Yang B,et al.Saponins from Rubus parvifolius L.induce apoptosis in human chronic myeloid leukemia cells through AMPK activation and STAT 3 inhibition[J].Asian Pacific Journal of Cancer Prevention,2014,15(13):5455-5461.
[19]熊彩云,李小平,江香梅,等.樟树种子油提取方法的初步研究[J].林业实用技术,2007(6):40-41.
[20]Johansson A,Laakso P I,Kallio H.Characterization of seed oils of wild,edible Finnish berries[J].Z Lebensm Unters Forsch A,1997,204(4):300-307.
[21]Teng H,Chen L,Huang Q,et al.Ultrasonic-assisted extraction of raspberry seed oil and evaluation of its physicochemical properties,fatty acid compositions and antioxidant activities[J].Plos One,2016,11(4):1-17.
[22]张佰清,公谱.超声波辅助提取红树莓籽油工艺优化[J].食品科学,2010,31(2):67-69.
[23]杨静,刘永平,梁龙果,等.贮藏时间对麻疯树种子萌发率和总体出油量的影响[J].种子,2016,35(06):74-77.
[24]Musa K H,Abdullah A,Al-Haiqi A.Determination of DPPH free radical scavenging activity:application of artificial neural networks[J].Food Chemistry,2016,194(4):705-711.
[25]康琴,葛建,孙骏威,等.四种悬钩子属植物不同部位总皂甙含量的比较[J].安徽农业科学,2010,38(17):9231-9232.
[26]Péres V F,Saffi J,Melecchi M I,et al.Comparison of soxhlet,ultrasound-assisted and pressurized liquid extraction of terpenes,fatty acids and Vitamin E from Piper gaudichaudianum Kunth[J].Journal of Chromatography A,2006,1105(1-2):115-118.
[27]Rashid,Showkat,Ahmad M,et al.Chemical composition,antimicrobial,cytotoxic and antioxidant;activities of the essential oil of Artemisia indica Willd[J].Food Chemistry,2013,138(1):693-700.
[28]Zhang T T,Jiang J G.Analyses on essential oil components from the unripe fruits of Rubus chingii Hu by different methods and their comparative cytotoxic and anti-complement activities[J].Food Analytical Methods,2015,8(4):937-944.
[29]Sugano M,Hirahara F.Polyunsaturated fatty acids in the food chain in Japan[J].American Journal of Clinical Nutrition,2000,71(1):189S-196S.
[30]中国营养学会.中国居民膳食指南[M].北京:人民出版社,2011.
[31]Aronson W J,Glaspy J A,Reddy S T,et al.Modulation of omega-3/omega-6 polyunsaturated ratios with dietary fish oils in men with prostate cancer[J].Urology,2001,58(2):283-288.
[32]Hu F B.The balance between omega-6 and omega-3 fatty acids and the risk of coronary heart disease[J].Nutrition,2001,17(9):741-742.
[33]Simopoulos A.Symposium:role of poultry products in enriching the human diet with n-3 PUFA,Human requirement for N-3 polyunsaturated fatty aids[J].Poultry Science,2000,79:961-970.
[34]Molendicoste O,Legry V,Leclercq I A.Why and How Meet n-3 PUFA Dietary Recommendations?[J].Gastroenterology Research and Practice,2011(2010):1-11.
[35]Asensio C M,Nepote V,Grosso N R.Consumers' acceptance and quality stability of olive oil flavoured with essential oils of different oregano species[J].International Journal of Food Science & Technology,2013,48(11):2417-2428.
[36]赵伟伟.蓬蘽悬钩子生物学特性及主要成分研究[D].中国农业科学院,2014.
[2]杨静,武彦辉,刘缘晓,等.树莓干果总黄酮纯化前后活性比较[J].食品研究与开发,2015,36(23):1-5.
[3]刘宽博,王明力,万良钰,等.树莓中主要活性成分及产品研究进展[J].中国南方果树,2016,45(6):178-183.
[4]李淑芳,张志军,杨丽维,等.树莓澄清果汁的加工工艺[J].饮料工业,2008,11(5):19-21.
[5]颜廷才,林晓琳,李佳,等.红树莓果冻加工工艺研究[J].沈阳农业大学学报,2014,45(2):236-240.
[6]薛明,杭雅娟.红树莓果酱和果酒的加工工艺[J].轻工科技,2012(3):14-15.
[7]辛秀兰,陈亮,吴迪,等.红树莓籽油的脂肪酸成分分析[J].食品研究与开发,2011,32(7):100-103.
[8]陈月晓,马玉霞,陆颖,等.常见食用植物油中特征性脂肪酸的检测及鉴别[J].中国食品卫生杂志,2012,24(4):301-305.
[9]海丽娜,陈业高,廖心荣.不同产地红花籽油中的脂肪酸的比较[J].云南师范大学学报(自然科学版),2004,24(1):53-54.
[10]刘建华,程传格.大泽山葡萄籽油中脂肪酸成分的GC-MS分析[J].化学分析计量,2000(1):16-17.
[11]张佰清,张艳艳,李龙杰.微波提取树莓籽中原花青素工艺[J].食品科学,2011,32(6):25-28.
[12]Oomah B D,Ladet S,Godfrey D V,et al.Characteristics of raspberry (Rubus idaeus L.) seed oil[J].Food Chemistry,2000,69(2):187-193.
[13]Wang J,Lian P,Qi Y,et al.Antithrombotic mechanism of polysaccharides in Blackberry (Rubus spp.) seeds[J].Food & Nutrition Research,2017,61(1):1-9.
[14]Pieszka M,Tombarkiewicz B,Roman A,et al.Effect of bioactive substances found in rapeseed,raspberry and strawberry seed oils on blood lipid profile and selected parameters of oxidative status in rats[J].Environmental Toxicology & Pharmacology,2013,36(3):1055-1062.
[15]God J,Tate P L,Larcom L L.Red raspberries have antioxidant effects that play a minor role in the killing of stomach and colon cancer cells[J].Nutrition Research,2010,30(11):777-782.
[16]Zhang Y,Liu X,Wang Y,et al.Antibacterial activity and mechanism of cinnamon essential oil against Escherichia coli and Staphylococcus aureus[J].Food Control,2016,59:282-289.
[17]Kimura Y.Anti-obesity effects in rodents of dietary teasaponin,a lipase inhibitor[J].International Journal of Obesity,2001,25(10):1459-1464.
[18]Ge Y Q,Xu X F,Yang B,et al.Saponins from Rubus parvifolius L.induce apoptosis in human chronic myeloid leukemia cells through AMPK activation and STAT 3 inhibition[J].Asian Pacific Journal of Cancer Prevention,2014,15(13):5455-5461.
[19]熊彩云,李小平,江香梅,等.樟树种子油提取方法的初步研究[J].林业实用技术,2007(6):40-41.
[20]Johansson A,Laakso P I,Kallio H.Characterization of seed oils of wild,edible Finnish berries[J].Z Lebensm Unters Forsch A,1997,204(4):300-307.
[21]Teng H,Chen L,Huang Q,et al.Ultrasonic-assisted extraction of raspberry seed oil and evaluation of its physicochemical properties,fatty acid compositions and antioxidant activities[J].Plos One,2016,11(4):1-17.
[22]张佰清,公谱.超声波辅助提取红树莓籽油工艺优化[J].食品科学,2010,31(2):67-69.
[23]杨静,刘永平,梁龙果,等.贮藏时间对麻疯树种子萌发率和总体出油量的影响[J].种子,2016,35(06):74-77.
[24]Musa K H,Abdullah A,Al-Haiqi A.Determination of DPPH free radical scavenging activity:application of artificial neural networks[J].Food Chemistry,2016,194(4):705-711.
[25]康琴,葛建,孙骏威,等.四种悬钩子属植物不同部位总皂甙含量的比较[J].安徽农业科学,2010,38(17):9231-9232.
[26]Péres V F,Saffi J,Melecchi M I,et al.Comparison of soxhlet,ultrasound-assisted and pressurized liquid extraction of terpenes,fatty acids and Vitamin E from Piper gaudichaudianum Kunth[J].Journal of Chromatography A,2006,1105(1-2):115-118.
[27]Rashid,Showkat,Ahmad M,et al.Chemical composition,antimicrobial,cytotoxic and antioxidant;activities of the essential oil of Artemisia indica Willd[J].Food Chemistry,2013,138(1):693-700.
[28]Zhang T T,Jiang J G.Analyses on essential oil components from the unripe fruits of Rubus chingii Hu by different methods and their comparative cytotoxic and anti-complement activities[J].Food Analytical Methods,2015,8(4):937-944.
[29]Sugano M,Hirahara F.Polyunsaturated fatty acids in the food chain in Japan[J].American Journal of Clinical Nutrition,2000,71(1):189S-196S.
[30]中国营养学会.中国居民膳食指南[M].北京:人民出版社,2011.
[31]Aronson W J,Glaspy J A,Reddy S T,et al.Modulation of omega-3/omega-6 polyunsaturated ratios with dietary fish oils in men with prostate cancer[J].Urology,2001,58(2):283-288.
[32]Hu F B.The balance between omega-6 and omega-3 fatty acids and the risk of coronary heart disease[J].Nutrition,2001,17(9):741-742.
[33]Simopoulos A.Symposium:role of poultry products in enriching the human diet with n-3 PUFA,Human requirement for N-3 polyunsaturated fatty aids[J].Poultry Science,2000,79:961-970.
[34]Molendicoste O,Legry V,Leclercq I A.Why and How Meet n-3 PUFA Dietary Recommendations?[J].Gastroenterology Research and Practice,2011(2010):1-11.
[35]Asensio C M,Nepote V,Grosso N R.Consumers' acceptance and quality stability of olive oil flavoured with essential oils of different oregano species[J].International Journal of Food Science & Technology,2013,48(11):2417-2428.
[36]赵伟伟.蓬蘽悬钩子生物学特性及主要成分研究[D].中国农业科学院,2014.
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