鱼腥草中黄酮类化合物的提取工艺及其对自由基清除能力的研究
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摘要
使用回流提取的实验方法,在单因素实验的基础上结合正交实验设计手段,对鱼腥草中黄酮类化合物的提取工艺进行了优化研究.考察了不同反应因素,包括:温度、时间、提取次数、pH等对黄酮类化合物提取的影响;同时对提取得到的黄酮类化合物进行了自由基清除能力的实验,并与同浓度下维生素C对三种自由基的清除效果进行了对比.自由基包括:羟基自由基(·OH)、超氧阴离子自由基(·O_2~-)及DPPH.优化结果表明:当温度为75℃,乙醇体积分数为50%,时间为200 min,pH为9.0,料液比为1∶10时,为黄酮类化合物的最佳提取工艺,此时其提取量为37.023 mg·g~(-1).黄酮类化合物对三种自由基(·OH、·O_2~-、DPPH)均可消除.当黄酮类化合物浓度在0～0. 120 mg·m L~(-1)之间时,对自由基的清除能力会随浓度升高而增大;但当黄酮类化合物浓度近0.120 mg·m L~(-1)时,对·OH、·O_2~-、DPPH自由基的清除率趋于平稳,但均低于同浓度下维生素C对各自由基的清除率.
The extraction process of flavonoids from the herba houttuynia was studied by orthogonal experimental design based on the results of single experiment. The effects of reaction factors on the extraction rate of flavonoids were investigated.At the same time,the scavenging activity of flavonoids for free radical,including ·OH,O_2~-and DPPH was studied as well.The experiment results are as follows: The optimal extraction process of flavonoids from herba houttuynia was the extraction temperature of 75℃,50% ethanol as the solvent,the extraction time of 180 min,the ratio solid/liquid of 1 ∶ 10 and pH of 9.0.Under the optimal condition,the extraction rate of flavonoids could reach as high as 37.023 mg·g~(-1).The scavenging activity for free radical would increase with the increasing concentration of flavonoids.However,when the concentration of flavonoids was close to 0.120 mg·m L~(-1),the clearance rate of ·OH,·O_2~-and DPPH became smooth.Those clearance rates were all lower than the same concentration of vitamin C.
The extraction process of flavonoids from the herba houttuynia was studied by orthogonal experimental design based on the results of single experiment. The effects of reaction factors on the extraction rate of flavonoids were investigated.At the same time,the scavenging activity of flavonoids for free radical,including ·OH,O_2~-and DPPH was studied as well.The experiment results are as follows: The optimal extraction process of flavonoids from herba houttuynia was the extraction temperature of 75℃,50% ethanol as the solvent,the extraction time of 180 min,the ratio solid/liquid of 1 ∶ 10 and pH of 9.0.Under the optimal condition,the extraction rate of flavonoids could reach as high as 37.023 mg·g~(-1).The scavenging activity for free radical would increase with the increasing concentration of flavonoids.However,when the concentration of flavonoids was close to 0.120 mg·m L~(-1),the clearance rate of ·OH,·O_2~-and DPPH became smooth.Those clearance rates were all lower than the same concentration of vitamin C.
引文
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[22]赵武,邱明阳,周东月,等.五味子糖蛋白的纯化及其抗氧化活性[J].食品工业科技,2018,39(1):241-246.
[23]林瑶,黄锁义,刘春媚,等.广金钱草多糖抗氧化活性研究[J].中南药学,2016,14(2):130-133.
[24] LI C,HUANG Q,FU X,et al.Characterization,antioxidant and immunomodulatory activities of polysaccharides from Prunella vulgaris Linn[J].International Journal of Biological Macromolecules,2015,75:298-305.
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[26]王磊,刘长姣,吴婕.黑米中黄酮类化合物的稳定性分析[J].食品研究与开发,2018,39(3):14-17.
[27]马越,宋佳,张超,等.芦笋废弃物中黄酮化合物的结构鉴定及其稳定性研究[J].食品工业科技,2012,33(11):94-96.
[2]龚乃超,干信.鱼腥草黄酮类化合物的研究进展[J].微量元素与健康研究,2008,25(3):61-64.
[3]洪伟.食物、药物和景物:鱼腥草在传统中国的利用[J].中国农史,2016,36(6):111-120.
[4] XU Y Y,ZHANG Y Y,OU Y Y,et al.Houttuyniacordata Thunb.polysaccharides ameliorates lipopolysaccharide-induced acute lung injury in mice[J].Journal of Ethnopharmacology,2015,173:81-90.
[5]孙延飞.鱼腥草活性成分及对心血管系统的药用价值分析[J].世界最新医学信息文摘(电子版),2017,17(18):91.
[6]孙谦,胡中海,孙志高,等.鱼腥草的生物活性及其机理研究进展[J].食品科学,2014,35(23):354-358.
[7]陈秋荣.黄酮类化合物药理作用的分析[J].中国实用医药,2012,7(21):254-255.
[8]祝寅膗,王帅,李瑶,等.黄酮类化合物药理作用的研究进展[J].吉林医药学院学报,2018,39(3):219-223.
[9] IMPELLIZZERI D,CORDARO M,CAMPOLO M,et al. Anti-inflammatory and antioxidant effects of flavonoid-rich fraction of bergamot Juice(BJe)in a mouse model of intestinal ischemia/reperfusion injury[J].Frontiers in Pharmacology,2016,7:203.
[10]胡栋宝,伍贤学,陈文静,等.紫花苜蓿中4种黄酮类化合物抗氧化活性的DFT研究[J].天然产物研究与开发,2017,29(10):1666-1670.
[11]黄德娜,李锋,曾承露.复合酶法提取鱼腥草中黄酮类化合物工艺优化[J].食品科技,2016,41(7):211-216.
[12]杨靖,吕瑞,邓俊华.双水相萃取法分离鱼腥草总黄酮的研究[J].食品工业科技,2016,37(24):319-323.
[13]杨文婷,吴士筠,朱文婷.响应面法优化超声提取鱼腥草黄酮的工艺[J].贵州农业科学,2015,43(2):158-160.
[14]李湘,吕芳楠,朱洪平,等.鱼腥草根总黄酮的超声波辅助提取与体外抗氧化性研究[J].湖北农业科学,2017,56(10):1928-1933.
[15]叶春,阚建全,谭书明,等.微波辅助提取鱼腥草叶总黄酮的工艺研究[J].中国酿造,2009,28(1):134-137.
[16]阎红,雒江菡,关桦楠,等.乙醇法提取鱼腥草总黄酮提取工艺研究[J].化学工程师,2017,31(12):18-21.
[17]罗显华,郁建生.鱼腥草总黄酮提取工艺及其含量动态变化研究[J].轻工科技,2008,24(6):16-17.
[18]伍晓春.响应面法优化鱼腥草中黄酮类化合物提取工艺的研究[J].宜春学院学报,2012,34(12):87-90.
[19]李亚,金晶,杨艳,等.马齿苋中总黄酮提取工艺优化及其抗氧化活性研究[J].化学与生物工程,2015,32(4):33-37.
[20] LIU W,XU J,JING P,et al.Preparation of a hydroxypropyl Ganoderma lucidum,polysaccharide and its physicochemical properties[J].Food Chemistry,2010,122(4):965-971.
[21]蒋增良,毛建卫,黄俊,等.葡萄酵素在天然发酵过程中体外抗氧化性能的变化[J].中国食品学报,2014,14(10):29-34.
[22]赵武,邱明阳,周东月,等.五味子糖蛋白的纯化及其抗氧化活性[J].食品工业科技,2018,39(1):241-246.
[23]林瑶,黄锁义,刘春媚,等.广金钱草多糖抗氧化活性研究[J].中南药学,2016,14(2):130-133.
[24] LI C,HUANG Q,FU X,et al.Characterization,antioxidant and immunomodulatory activities of polysaccharides from Prunella vulgaris Linn[J].International Journal of Biological Macromolecules,2015,75:298-305.
[25]宁杰,岳蜂,巴媛媛,等.甜菊叶提取物清除DPPH能力的研究[J].中国食品学报,2011,11(6):27-34.
[26]王磊,刘长姣,吴婕.黑米中黄酮类化合物的稳定性分析[J].食品研究与开发,2018,39(3):14-17.
[27]马越,宋佳,张超,等.芦笋废弃物中黄酮化合物的结构鉴定及其稳定性研究[J].食品工业科技,2012,33(11):94-96.