鸡(土从)菌属真菌总多酚提取工艺优化及其抗氧化活性
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摘要
目的优化鸡(土从)菌属真菌总多酚提取工艺,并评价其抗氧化活性。方法在单因素试验基础上,以料液比、提取温度、提取时间、提取次数为影响因素,总多酚得率为评价指标,Box-Behnken响应面法优化提取工艺。然后,测定总多酚对羟基自由基、DPPH自由基、ABTS自由基的清除作用及总抗氧化能力。结果最佳条件为料液比1∶49,提取温度40℃,提取时间2. 5 h,提取次数3次,总多酚得率12. 64 mg/g。100μg/mL总多酚对3种自由基的清除率均在80%以上,而且总抗氧化能力良好,并呈浓度依赖性。结论该方法稳定可行,可用于提取具有较强抗氧化活性的鸡(土从)菌属真菌总多酚。
AIM To optimize the extraction for total polyphenols from Termitomyces fungi and to evaluate the antioxidant activity. METHODS With solid-liquid ratio,extraction temperature,extraction time and extraction times as influencing factors,total polyphenols yield as an evaluation index,the extraction was optimized by Box-Behnken response surface method on the basis of single factor test. Then the scavenging effects of total polyphenols on hydroxyl,DPPH and ABTS free radicals,together with total antioxidant capacity,were determined. RESULTS The optimal conditions were determined to be 1: 49 for solid-liquid ratio,40 ℃ for extraction temperature,2. 5 h for extraction time,and three times for extraction times,the total polyphenols yield was 12. 64 mg/g. The scavenging rates of total polyphenols( 100 μg/mL) on three free radicals were all more than 80%,as well as good total antioxidant capacity in a dose-dependent manner. CONCLUSION This stable and feasible method can be used for the extraction for total polyphenols with strong antioxidant activity from Termitomyces fungi.
AIM To optimize the extraction for total polyphenols from Termitomyces fungi and to evaluate the antioxidant activity. METHODS With solid-liquid ratio,extraction temperature,extraction time and extraction times as influencing factors,total polyphenols yield as an evaluation index,the extraction was optimized by Box-Behnken response surface method on the basis of single factor test. Then the scavenging effects of total polyphenols on hydroxyl,DPPH and ABTS free radicals,together with total antioxidant capacity,were determined. RESULTS The optimal conditions were determined to be 1: 49 for solid-liquid ratio,40 ℃ for extraction temperature,2. 5 h for extraction time,and three times for extraction times,the total polyphenols yield was 12. 64 mg/g. The scavenging rates of total polyphenols( 100 μg/mL) on three free radicals were all more than 80%,as well as good total antioxidant capacity in a dose-dependent manner. CONCLUSION This stable and feasible method can be used for the extraction for total polyphenols with strong antioxidant activity from Termitomyces fungi.
引文
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[14]王程成,苏嘉炎,蔡继炎,等.响应面优化朝鲜淫羊藿多糖提取条件及其肿瘤免疫活性研究[J].药学学报,2016,51(9):1464-1471.
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[18]张灵芝,陈健.鸡枞菌子实体成分的分析与测定[J].食品工业科技,2012,33(7):358-361.
[19]施渺筱,李祝,邵静敏,等.伞塔菌与鸡枞菌子实体营养成分分析[J].食用菌,2012(1):59,62.
[2]张园娇,高艳云,马赟,等.野生鸡((土从))脂肪油组成GC/MS比较分析[J].食品工业科技,2017,38(1):273-277.
[3]张园娇,胡鹏,马赟,等. UFLC-QTRAP-MS-MS同时测定蚁巢伞属3种鸡((土从))中氨基酸核苷含量及PCA分析[J].中国中药杂志,2017,42(6):1152-1159.
[4] Mitra P,Mandal N C,Acharya K. Polyphenolic extract of Termitomyces heimii:antioxidant activity and phytochemical constituents[J]. J Verbr Lebensm,2016,11(1):25-31.
[5]唐丽丽.石榴皮多酚类物质的提取、纯化及抗氧化性研究[D].杨凌:西北农林科技大学,2010.
[6]马雅鸽,马亚宁,张晓娟.鸡枞菌总多酚提取工艺的优化[J].食品工业,2015,36(6):209-211.
[7]汪铁山,张生潭,陈莉婧,等.半枝莲总多酚含量测定与超声提取工艺研究[J].中药材, 2010, 33(11):1808-1810.
[8]白雨鑫,郭斌,韩冠英,等.萝藦果壳多糖提取工艺优化及其抗氧化活性研究[J].食品工业科技,2015,36(20):278-283.
[9]马婷婷,田呈瑞,李龙柱,等.响应曲面法优化黄参茎叶多酚的提取工艺及其抗氧化活性[J].食品与生物技术学报,2013,32(11):1218-1226.
[10] Li X C,Lin J,Gao Y X,et al. Antioxidant activity and mechanism of Rhizoma Cimicifugae[J]. Chem Cent J,2012,6(1):140.
[11] Zeng D,Zhu S M. Purification,characterization,antioxidant and anticancer activities of novel polysaccharides extracted from Bachu mushroom[J]. Int J Biol Macromol,2018,107(Pt A):1086-1092.
[12]李存玉,马赟,刘奕洲,等. Box-Behnken响应面法优化川芎水提液纳滤工艺[J].中成药,2017,39(2):296-300.
[13]高天曙,赵义红,王会丽. Box-Behnken响应面分析法优化金银花药材中绿原酸与木犀草苷的提取工艺[J].中成药,2014,36(10):2211-2215.
[14]王程成,苏嘉炎,蔡继炎,等.响应面优化朝鲜淫羊藿多糖提取条件及其肿瘤免疫活性研究[J].药学学报,2016,51(9):1464-1471.
[15]白雨鑫.萝摩果壳多糖提取工艺优化及药理活性的研究[D].锦州:锦州医科大学,2016.
[16]沈慧,陶宁萍,赵林敏,等.辣木叶中多酚提取的工艺研究[J].食品工业科技,2016,37(18):287-291,296.
[17]周媛,喻玲玲,李新兰,等.苎麻叶中总多酚的含量测定[J].食品科技,2009,34(4):193-197.
[18]张灵芝,陈健.鸡枞菌子实体成分的分析与测定[J].食品工业科技,2012,33(7):358-361.
[19]施渺筱,李祝,邵静敏,等.伞塔菌与鸡枞菌子实体营养成分分析[J].食用菌,2012(1):59,62.