负压超声法提取刺玫果黄酮及其抗氧化性研究
|
摘要
采用负压超声技术辅助乙醇提取刺玫果黄酮,在单因素试验基础上,以超声时间,超声温度,超声功率,料液比为影响因子,应用Box-Behnken中心组合进行四因素三水平试验设计,以刺玫果黄酮得率为响应值,响应面优化提取工艺,并测定了醇提物的铁还原力及DPPH·、OH·和O_2~-·的清除能力。确定最佳提取工艺为:料液比为1:30,超声功率为400 W,超声时间为33 min,超声温度56℃,在此条件下,黄酮得率为(3.342±0.027) mg/g,同时建立了乙醇溶液提取刺玫果黄酮的二次项数学模型,对目标产物的提取具有良好的预测作用。抗氧化试验表明:刺玫果黄酮有较好的还原性,对OH·、DPPH·和O_2~-·均有较好的清除能力,其IC50值分别为0.021 mg/mL、0.182μg/mL、0.013 mg/mL,还原力和对三种自由基的清除能力高于同浓度的Vc。说明负压超声法能够制备的刺玫果黄酮有较良好的抗氧化活性。
Flavonoids from Rosa davurica Pall.were extracted with ethanol assisted by negative pressure ultrasonic technology.On the basis of single factor experiment,a three-level Box-Behnken experiment design was applied with ultrasonic time,ultrasonic temperature,ultrasonic power and material-liquid ratio as influencing factors.Using the yield of flavonoids from Rosa davurica Pall.as the response value,the extraction process was optimized by response surface methodology as follows:the ratio of material to liquid 1:30,the ultrasonic power 400 W,the ultrasonic time 33 min,and the ultrasonic temperature 56 ℃.Under these conditions,the yield of flavonoids reached(3.342±0.027) mg/g.In addition,a predictive quadratic mathematical model was established for extraction of flavonoids from Rosa davurica Pall.by ethanol solution.Antioxidant evaluation showed that Rosa davurica Pall.flavonoids had good reducibility and radical scavenging abilities towards OH·,DPPH·,and O_2~-·,with the IC50 values being of 0.021 mg/mL,0.182 g/mL and 0.013 mg/mL,respectively.Their reducibility and radical scavenging abilities were higher than those of Vc at the same concentrations.The results showed that the flavonoids with good antioxidant activity could be extracted from Rosa davurica Pall.by negative pressure ultrasonic method.
Flavonoids from Rosa davurica Pall.were extracted with ethanol assisted by negative pressure ultrasonic technology.On the basis of single factor experiment,a three-level Box-Behnken experiment design was applied with ultrasonic time,ultrasonic temperature,ultrasonic power and material-liquid ratio as influencing factors.Using the yield of flavonoids from Rosa davurica Pall.as the response value,the extraction process was optimized by response surface methodology as follows:the ratio of material to liquid 1:30,the ultrasonic power 400 W,the ultrasonic time 33 min,and the ultrasonic temperature 56 ℃.Under these conditions,the yield of flavonoids reached(3.342±0.027) mg/g.In addition,a predictive quadratic mathematical model was established for extraction of flavonoids from Rosa davurica Pall.by ethanol solution.Antioxidant evaluation showed that Rosa davurica Pall.flavonoids had good reducibility and radical scavenging abilities towards OH·,DPPH·,and O_2~-·,with the IC50 values being of 0.021 mg/mL,0.182 g/mL and 0.013 mg/mL,respectively.Their reducibility and radical scavenging abilities were higher than those of Vc at the same concentrations.The results showed that the flavonoids with good antioxidant activity could be extracted from Rosa davurica Pall.by negative pressure ultrasonic method.
引文
[1]李小第,姜会敏,霍雅玉,等.刺玫果果肉石油醚层化学成分及胰脂酶和α-糖苷酶抑制活性研究[J].天然产物研究与开发,2015,27:1011-1015LI Xiao-di,JIANG Hui-min,HUO Ya-yu,et al.Chemical constituents of petroleum ether fraction of the pericarps of Rosa davurica Pall.and their inhibitory activity on lipase andα-glucosidase[J].Natural Product Research and Development,2015,27:1011-1015
[2]刘月华,施云芬,魏群,等.天然野生刺玫果果醋酿造工艺研究[J].食品工业,2016,37(1):40-42LIU Yue-hua,SHI Yun-fen,WEI Qun,et al.Study on the processing technology of wild dahurian rose fruit vinegar[J].The Food Industry,2016,37(1):40-42
[3]钟方丽,王晓林,薛健飞,等.刺玫果化学成分的研究[J].林产化学与工业,2014,34(4):126-130ZHONG Fang-li,WANG Xiao-lin,XUE Jian-fei,et al.Chemical constituents in the fruit of Rosa davurica Pall.[J].Chemistry and Industry of Forest Products,2014,34(4):126-130
[4]李小第,姜会敏,霍雅玉,等.刺玫果果肉石油醚层化学成分及胰脂酶和α-糖苷酶抑制活性研究[J].天然产物研究与开发,2015,27:1011-1015LI Xiao-di,JIANG Hui-min,HUO Ya-yu,et al.Chemical constituents of petroleum ether fraction of the pericarps of Rosa davurica Pall.and their inhibitory activity on lipase andα-glucosidase[J].Natural Product Research and Development,2015,27:1011-1015
[5]王晓林,金龙哲,钟方丽,等.气相色谱法测定刺玫果总黄酮中大孔树脂残留物[J].食品工业,2017,38(4):292-296WANG Xiao-lin,JIN Long-zhe,ZHONG Fang-li,et al.Resin residue determination of total flavonoids in fruits of Rosa davurica Pall.with gas chromatography method[J].The Food Industry,2017,38(4):292-296
[6]The Su Moe,Htet Htet Win,Thin Thin Hlaing,et al.Evaluation of in vitro antioxidant,antiglycation and antimicrobial potential of indigenous Myanmar medicinal plants[J].Journal of Integrative Medicine,2018,16(5):358-366
[7]Jiacai GUO,Bing HU,Lei GUO.Isolation and identification of antioxidative active component from total flavonoids of Mimenghua[J].Agricultural Science&Technology,2017,4:719-723
[8]周伟,于笛,迟治平,等.超声微波协同萃取紫丁香叶总黄酮工艺及其稳定性研究[J].中国食品添加剂,2018,8:111-119ZHOU Wei,YU Di,CHI Zhi-ping,et al.Study on ultrasonic-microwave synergistic extraction process and stability of total flavonoids from Syringa oblata leaves[J].China's Food Additives,2018,8:111-119
[9]冯杉杉,金哲雄.刺玫果研究进展[J].黑龙江医药,2014,27(4):785-788FENG Shan-shan,JIN Zhe-xiong.Research progress of Fructus Rosae davuricae[J].Heilongjiang Medicine Journal,2014,27(4):785-788
[10]Lihuan YUAN,Jiangyan DUAN.Optimization of enzyme-assisted extraction technology for tartary buckwheat shell procyanidins with response surface methodology[J].Agricultural Science&Technology,2017,18(7):1196-1201
[11]石松标,周妙玲,莫红玲,等.超声波辅助纤维素酶解法优化毛果鱼藤总黄酮的提取工艺及抗氧化活性[J].食品科技,2018,43(8):215-221SHI Song-biao,ZHOU Miao-ling,et al.Optimization of extraction process and antioxidant activity of total flavonoids from Derris eriocarpa How.by ultrasonic-assisted cellulose[J].Food Science and Technology,2018,43(8):215-221
[12]田莉,李海萍,袁亚宏,等.真空耦合超声波提取苹果渣多酚的工艺优化[J].食品科学,2017,38(14):233-239TIAN Li,LI Hai-ping,YUAN Ya-hong,et al.Optimization of ultrasound-vacuum assisted extraction of polyphenols from apple pomace[J].Food Science,2017,38(14):233-239
[13]付婧,岳田利,袁亚宏,等.真空耦合超声提取茶多酚的工艺研究[J].西北农林科技大学学报,2013,41(3):172-178FU Jing,YUE Tian-li,YUAN Ya-hong,et al.Extraction of tea polyphenols by ultrasonic-vacuum technology[J].Journal of Northwest A&F University,2013,41(3):172-178
[14]游凤,黄立新,张彩虹,等.超声波辅助减压提取枣皮多酚的研究[J].林产化学与工业,2014,34(1):107-112YOU Feng,HUANG Li-xin,ZHANG Cai-hong,et al.Ultrasound-assisted vacuum extraction of polyphenols from jujube peel[J].Chemistry and Industry of Forest Products,2014,34(1):107-112
[15]叶松华,王晓燕,杨莹莹,等.黄刺玫果中总黄酮的提取工艺研究[J].山西医科大学学报,2013,44(7):535-538YE Song-hua,WANG Xiao-yan,YANG Ying-ying,et al.Study on extraction process of flavonoids from fruit of Rosa xanthina Lindl[J].Journal of Shanxi Medical University,2013,44(7):535-538
[16]Marian Naczkl,Ryszard Amarowicz,Ryszard Zadernowski,et al.Antioxidant activity of crude phenolic extracts from wild blueberry leaves[J].Pol J Food Nutr Sci,2003,53(12):166-169
[17]陈红,梅谢翎.响应面法优化半枝莲黄酮提取工艺及体外抗氧化性分析[J].食品科学,2016,37(2):45-50CHEN Hong,MEI Xie-ling.Optimization of extraction process for flavonoid from Soutellaria barbata by response surface methodology and evaluation of its antioxidant activity[J].Food Science,2016,37(2):45-50
[18]杨喆,万山,张乔会,等.响应面法优化山杏核壳总黄酮提取工艺及其抗氧化性的研究[J].食品工业科技,2015,36(6):279-284YANG Zhe,WAN Shan,ZHANG Qiao-hui,et al.Study on optimization of extraction of total flavonoids from shell of wild apricot by response surface methodology and its antioxidant activity[J].Food Industry Technology,2015,36(6):279-284
[19]贾楠,赵二劳,范建凤,等.洋葱黄酮超声波辅助提取工艺优化及其抗氧化活性研究[J].河南工业大学学报,2015,36(2):62-65JIA Nan,ZHAO Er-lao,FAN Jian-feng,et al.Optimization of ultrasonic-assisted extraction technology and antioxidant activities of onion flavonoids[J].Journal of Henan University of Technology,2015,36(6):62-65
[20]李飞,任清,季超,等.苦荞籽粒黄酮的提取纯化及抗氧化活性研究[J].食品科学技术学报,2015,33(6):57-82LI Fei,REN Qing,JI Chao,et al.Extraction and antioxidant activity of total flavonoids from Tartary buckwheat seed[J].Journal of Food Science and Technology,2015,33(6):57-82
[21]陈婷,徐文斌,洪怡蓝,等.响应面法优化甜叶菊残渣中总黄酮提取工艺及抗氧化活性[J].食品科学,2016,37(18):52-57CHEN Ting,XU Wen-bin,HONG Yi-lan,et al.Total flavonoids from Stevia rebaudiana residue:Optimization of extraction process by response surface methodology and antioxidant activity evaluation[J].Food Science,2016,37(18):52-57
[22]李芬芳,马艳弘,赵密珍,等.响应面优化提取草莓多酚及其抗氧化活性研究[J].江苏农业科学,2018,46(1):141-145LI Fen-fang,MA Yan-hong,ZHAO Mi-zhen,et al.Study on extraction of polyphenols from Strawberry by response surface methodology and its antioxidant activity[J].Jiangsu Agricultural Sciences,2018,46(1):141-145
[23]张黎明,李瑞超,郝利民,等.响应面优化玛咖叶总黄酮提取工艺及其抗氧化活性研究[J].现代食品科技,2014,30(4):233-239ZHANG Li-ming,LI Rui-chao,HAO Li-min,et al.Response surface methodology for optimization of extracting total flavonoids from maca leaves and antioxidant evaluation[J].Modern Food Science and Technology,2014,30(4):233-239
[24]周宁,赵晓璐,谢庆武.超声波辅助提取木薯叶总黄酮及抗氧化性研究[J].粮食与油脂,2016,29(10):21-24ZHOU Ning,ZHAO Xiao-lu,XIE Qing-wu.Study on ultrasound-assisted extraction of flavonoids in Cassava leaves and its antioxidant activity[J].Cereals&Oils,2016:29(10),21-24
[25]卢赛赛,许凤,王鸿飞,等.杨梅叶中总黄酮提取及其抗氧化能力研究[J].果树学报,2015,32(3):460-468LU Sai-sai,XU Feng,WANG Hong-fei,et al.Extraction and antioxidant activities of total flavonoids from Myrica rubra leaves[J].Journal of Fruit Science,2015,32(3):460-468
[2]刘月华,施云芬,魏群,等.天然野生刺玫果果醋酿造工艺研究[J].食品工业,2016,37(1):40-42LIU Yue-hua,SHI Yun-fen,WEI Qun,et al.Study on the processing technology of wild dahurian rose fruit vinegar[J].The Food Industry,2016,37(1):40-42
[3]钟方丽,王晓林,薛健飞,等.刺玫果化学成分的研究[J].林产化学与工业,2014,34(4):126-130ZHONG Fang-li,WANG Xiao-lin,XUE Jian-fei,et al.Chemical constituents in the fruit of Rosa davurica Pall.[J].Chemistry and Industry of Forest Products,2014,34(4):126-130
[4]李小第,姜会敏,霍雅玉,等.刺玫果果肉石油醚层化学成分及胰脂酶和α-糖苷酶抑制活性研究[J].天然产物研究与开发,2015,27:1011-1015LI Xiao-di,JIANG Hui-min,HUO Ya-yu,et al.Chemical constituents of petroleum ether fraction of the pericarps of Rosa davurica Pall.and their inhibitory activity on lipase andα-glucosidase[J].Natural Product Research and Development,2015,27:1011-1015
[5]王晓林,金龙哲,钟方丽,等.气相色谱法测定刺玫果总黄酮中大孔树脂残留物[J].食品工业,2017,38(4):292-296WANG Xiao-lin,JIN Long-zhe,ZHONG Fang-li,et al.Resin residue determination of total flavonoids in fruits of Rosa davurica Pall.with gas chromatography method[J].The Food Industry,2017,38(4):292-296
[6]The Su Moe,Htet Htet Win,Thin Thin Hlaing,et al.Evaluation of in vitro antioxidant,antiglycation and antimicrobial potential of indigenous Myanmar medicinal plants[J].Journal of Integrative Medicine,2018,16(5):358-366
[7]Jiacai GUO,Bing HU,Lei GUO.Isolation and identification of antioxidative active component from total flavonoids of Mimenghua[J].Agricultural Science&Technology,2017,4:719-723
[8]周伟,于笛,迟治平,等.超声微波协同萃取紫丁香叶总黄酮工艺及其稳定性研究[J].中国食品添加剂,2018,8:111-119ZHOU Wei,YU Di,CHI Zhi-ping,et al.Study on ultrasonic-microwave synergistic extraction process and stability of total flavonoids from Syringa oblata leaves[J].China's Food Additives,2018,8:111-119
[9]冯杉杉,金哲雄.刺玫果研究进展[J].黑龙江医药,2014,27(4):785-788FENG Shan-shan,JIN Zhe-xiong.Research progress of Fructus Rosae davuricae[J].Heilongjiang Medicine Journal,2014,27(4):785-788
[10]Lihuan YUAN,Jiangyan DUAN.Optimization of enzyme-assisted extraction technology for tartary buckwheat shell procyanidins with response surface methodology[J].Agricultural Science&Technology,2017,18(7):1196-1201
[11]石松标,周妙玲,莫红玲,等.超声波辅助纤维素酶解法优化毛果鱼藤总黄酮的提取工艺及抗氧化活性[J].食品科技,2018,43(8):215-221SHI Song-biao,ZHOU Miao-ling,et al.Optimization of extraction process and antioxidant activity of total flavonoids from Derris eriocarpa How.by ultrasonic-assisted cellulose[J].Food Science and Technology,2018,43(8):215-221
[12]田莉,李海萍,袁亚宏,等.真空耦合超声波提取苹果渣多酚的工艺优化[J].食品科学,2017,38(14):233-239TIAN Li,LI Hai-ping,YUAN Ya-hong,et al.Optimization of ultrasound-vacuum assisted extraction of polyphenols from apple pomace[J].Food Science,2017,38(14):233-239
[13]付婧,岳田利,袁亚宏,等.真空耦合超声提取茶多酚的工艺研究[J].西北农林科技大学学报,2013,41(3):172-178FU Jing,YUE Tian-li,YUAN Ya-hong,et al.Extraction of tea polyphenols by ultrasonic-vacuum technology[J].Journal of Northwest A&F University,2013,41(3):172-178
[14]游凤,黄立新,张彩虹,等.超声波辅助减压提取枣皮多酚的研究[J].林产化学与工业,2014,34(1):107-112YOU Feng,HUANG Li-xin,ZHANG Cai-hong,et al.Ultrasound-assisted vacuum extraction of polyphenols from jujube peel[J].Chemistry and Industry of Forest Products,2014,34(1):107-112
[15]叶松华,王晓燕,杨莹莹,等.黄刺玫果中总黄酮的提取工艺研究[J].山西医科大学学报,2013,44(7):535-538YE Song-hua,WANG Xiao-yan,YANG Ying-ying,et al.Study on extraction process of flavonoids from fruit of Rosa xanthina Lindl[J].Journal of Shanxi Medical University,2013,44(7):535-538
[16]Marian Naczkl,Ryszard Amarowicz,Ryszard Zadernowski,et al.Antioxidant activity of crude phenolic extracts from wild blueberry leaves[J].Pol J Food Nutr Sci,2003,53(12):166-169
[17]陈红,梅谢翎.响应面法优化半枝莲黄酮提取工艺及体外抗氧化性分析[J].食品科学,2016,37(2):45-50CHEN Hong,MEI Xie-ling.Optimization of extraction process for flavonoid from Soutellaria barbata by response surface methodology and evaluation of its antioxidant activity[J].Food Science,2016,37(2):45-50
[18]杨喆,万山,张乔会,等.响应面法优化山杏核壳总黄酮提取工艺及其抗氧化性的研究[J].食品工业科技,2015,36(6):279-284YANG Zhe,WAN Shan,ZHANG Qiao-hui,et al.Study on optimization of extraction of total flavonoids from shell of wild apricot by response surface methodology and its antioxidant activity[J].Food Industry Technology,2015,36(6):279-284
[19]贾楠,赵二劳,范建凤,等.洋葱黄酮超声波辅助提取工艺优化及其抗氧化活性研究[J].河南工业大学学报,2015,36(2):62-65JIA Nan,ZHAO Er-lao,FAN Jian-feng,et al.Optimization of ultrasonic-assisted extraction technology and antioxidant activities of onion flavonoids[J].Journal of Henan University of Technology,2015,36(6):62-65
[20]李飞,任清,季超,等.苦荞籽粒黄酮的提取纯化及抗氧化活性研究[J].食品科学技术学报,2015,33(6):57-82LI Fei,REN Qing,JI Chao,et al.Extraction and antioxidant activity of total flavonoids from Tartary buckwheat seed[J].Journal of Food Science and Technology,2015,33(6):57-82
[21]陈婷,徐文斌,洪怡蓝,等.响应面法优化甜叶菊残渣中总黄酮提取工艺及抗氧化活性[J].食品科学,2016,37(18):52-57CHEN Ting,XU Wen-bin,HONG Yi-lan,et al.Total flavonoids from Stevia rebaudiana residue:Optimization of extraction process by response surface methodology and antioxidant activity evaluation[J].Food Science,2016,37(18):52-57
[22]李芬芳,马艳弘,赵密珍,等.响应面优化提取草莓多酚及其抗氧化活性研究[J].江苏农业科学,2018,46(1):141-145LI Fen-fang,MA Yan-hong,ZHAO Mi-zhen,et al.Study on extraction of polyphenols from Strawberry by response surface methodology and its antioxidant activity[J].Jiangsu Agricultural Sciences,2018,46(1):141-145
[23]张黎明,李瑞超,郝利民,等.响应面优化玛咖叶总黄酮提取工艺及其抗氧化活性研究[J].现代食品科技,2014,30(4):233-239ZHANG Li-ming,LI Rui-chao,HAO Li-min,et al.Response surface methodology for optimization of extracting total flavonoids from maca leaves and antioxidant evaluation[J].Modern Food Science and Technology,2014,30(4):233-239
[24]周宁,赵晓璐,谢庆武.超声波辅助提取木薯叶总黄酮及抗氧化性研究[J].粮食与油脂,2016,29(10):21-24ZHOU Ning,ZHAO Xiao-lu,XIE Qing-wu.Study on ultrasound-assisted extraction of flavonoids in Cassava leaves and its antioxidant activity[J].Cereals&Oils,2016:29(10),21-24
[25]卢赛赛,许凤,王鸿飞,等.杨梅叶中总黄酮提取及其抗氧化能力研究[J].果树学报,2015,32(3):460-468LU Sai-sai,XU Feng,WANG Hong-fei,et al.Extraction and antioxidant activities of total flavonoids from Myrica rubra leaves[J].Journal of Fruit Science,2015,32(3):460-468