荠菜总黄酮质量分数测定及超声提取工艺优化
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摘要
采用UV法测定总黄酮的质量分数,通过超声辅助法进行提取,以铝盐显色法测定样品吸光度,以芦丁为标准溶液计算荠菜中总黄酮的质量分数.在单因素试验基础上,对影响因素提取温度、乙醇体积分数、超声提取时间、液料比进行正交试验,确定其最佳工艺条件.结果表明,不同来源荠菜中总黄酮质量分数为0.49%~3.83%.其中不同部位总黄酮质量分数花果中最高,其次是叶和茎;栽培品种较野生品种总黄酮质量分数高,变异小.荠菜总黄酮的最佳提取工艺条件是,提取温度65℃,乙醇体积分数50%,超声时间40min,液料比(mL∶g)25∶1.该条件下荠菜总黄酮提取率达到89.26%.
UV spectrophotometry for determination of total flavonoids was used.Via ultrasonic extraction technique,using NaNO3-Al(NO3)to detect the absorbance of samples and taking lutin as comparison,the contents of total flavonoids were determined.On the basis of single factor experiments,the orthogonal experiment was used in the optimization of technological parameters:extracting temperature,ethanol concentration,extracting time,the ratio of solvent to raw materials.The result showed that the contents of total flavonoids in different kinds of Capsella bursa-pastoris L.were from 0.49%to 3.83%.The contents of total flavonoids in flowers &fruits were the highest,and then in leaves and stems.The contents of total flavonoids in cultivated varireties were higher than those in wile varireties.The optimum extraction conditions were as follows:temperature at 65 ℃,50% ethanol concentration,ultrasonic extraction for 40 min,and the 25∶1ratio of solvent to raw materials.In these conditions,the total flavonoids extraction rate was 89.26%.
UV spectrophotometry for determination of total flavonoids was used.Via ultrasonic extraction technique,using NaNO3-Al(NO3)to detect the absorbance of samples and taking lutin as comparison,the contents of total flavonoids were determined.On the basis of single factor experiments,the orthogonal experiment was used in the optimization of technological parameters:extracting temperature,ethanol concentration,extracting time,the ratio of solvent to raw materials.The result showed that the contents of total flavonoids in different kinds of Capsella bursa-pastoris L.were from 0.49%to 3.83%.The contents of total flavonoids in flowers &fruits were the highest,and then in leaves and stems.The contents of total flavonoids in cultivated varireties were higher than those in wile varireties.The optimum extraction conditions were as follows:temperature at 65 ℃,50% ethanol concentration,ultrasonic extraction for 40 min,and the 25∶1ratio of solvent to raw materials.In these conditions,the total flavonoids extraction rate was 89.26%.
引文
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[17]王璐,田歌,常霞,等.荠菜中黄酮类化合物提取工艺的研究[J].山西农业大学学报,2010,30(4):312-315.
[18]曲中堂,王光利,项昭保,等.青果总黄酮的含量测定及超声提取工艺研究[J].食品工业科技,2012,33(7):291-293;297.
[19]武晓燕,唐源江,吴增丁.正交优化超声波法提取酸茶总黄酮工艺的研究[J].食品工业科技,2012,33(8):281-283.
[20]张吉祥,欧来良.正交实验法优化枣核黄酮的超声提取工艺研究[J].食品工业科技,2012(10):280-283.
[2]王青虎,那音台,乌恩奇.蒙药荠菜的化学成分研究[J].天然产物研究与开发,2014,26(1):50-52.
[3]许瑞波,刘炜玮,王明艳,等.荠菜黄酮的超声提取工艺研究[J].食品科技,2007(8):149-151.
[4]刘火安,戴传云,王伯初.荠菜总黄酮的分离纯化研究[J].时珍国医国药,2006,17(7):1 161-1 162.
[5]SCOTT N JOHNSON,JOANNA T STALEY,FRASER A L MCLEOD,et al.Plant-Mediated Effects of Soil Invertebrates and Summer Drought on Abouve-Ground Multitrophic Interactins[J].Journal of Ecology,2011,99(1):57-65.
[6]DIRZO RODOLFO,HARPER JOHN L.Experimental Studies on Slug-Plant Interactions II.The Effect of Grazing by Slugs on High Density Monocultures of Capsella Bursa-Pastoris and Poa Annua[J].Journal of Ecology,1980,68:999-1 011.
[7]郑汉臣.荠菜中的黄酮类物质[J].国外医药参考资料·药学分册,1974(4):239.
[8]王荣荣,宋宁,刘晓秋,等.荠菜中黄酮类成分的积累变化研究[J].中国民族民间医药,2013(9):14-15.
[9]杨世林,热娜·卡斯木.天然药物化学[M].北京:科学出版社,2010:218-220.
[10]REBAI BEN AMMAR,WISSEM BHOURI,MOHAMED BEN SGHAIER,et al.Antioxidant and Free Radical-Scavenging Properties of Three Flavonoids Isolated from the Leaves of Rhamnus Alaternus L.(Rhamnaceae):A StructureActivity Relationship Study[J].Food Chemistry,2009,116:258-264.
[11]周媛,李荣,江子涛.食用委陵菜黄酮的抗氧化性及清除自由基能力研究[J].食品工业科技,2012,33(17):102-105.
[12]付明,胡朝暾,李胜华.藤茶黄酮含量及其体外抗脂质过氧化能力研究[J].食品工业科技,2013,34(7):146-149.
[13]白妮,张亚军,王世祥,等.十字花科植物化学成分和药理作用研究概况[J].中药材,2011,34(9):1 465-1 468.
[14]何忠梅,白冰,王慧,等.千里光总黄酮体外抗肿瘤和抗病毒活性研究[J].中成药,2010,32(12):2 045-2 047.
[15]FAWN S HOGAN,NAVEEN K KRISHNEGOWDA,MARGARITA MIKHAILOVA F S,et al.Flavonoid,Silibinin,Inhibits Proliferation and Promotes Cell-Cycle Arrest of Human Colon Cancer[J].J.Surg.Res.,2007,143(1):58-65.
[16]蔡金星,刘秀凤,贾文沦,等.甲醇浸提法提取荠菜黄酮工艺优化[J].河北科技师范学院学报,2012,26(1):54-57.
[17]王璐,田歌,常霞,等.荠菜中黄酮类化合物提取工艺的研究[J].山西农业大学学报,2010,30(4):312-315.
[18]曲中堂,王光利,项昭保,等.青果总黄酮的含量测定及超声提取工艺研究[J].食品工业科技,2012,33(7):291-293;297.
[19]武晓燕,唐源江,吴增丁.正交优化超声波法提取酸茶总黄酮工艺的研究[J].食品工业科技,2012,33(8):281-283.
[20]张吉祥,欧来良.正交实验法优化枣核黄酮的超声提取工艺研究[J].食品工业科技,2012(10):280-283.