响应面优化法提取坛紫菜多酚及抗氧化研究
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摘要
在单因素试验基础上,选择乙醇浓度、超声时间、超声温度和液料比4个因素为变量,坛紫菜多酚提取率为响应值,通过响应面法优化超声辅助坛紫菜多酚提取工艺,并通过1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基清除能力、抗脂质过氧化活性能力来测定评价坛紫菜多酚体外抗氧化性能.结果表明坛紫菜多酚提取最佳工艺条件为:乙醇浓度为62%,超声时间为21 min,超声温度为62℃,液料比为33 mL/g,坛紫菜多酚提取率为6. 78 mg/g.坛紫菜多酚有较好的抗氧化性能,其中在清除DPPH自由基方面表现突出,在质量浓度为1. 2 g/L时DPPH自由基抑制率达93. 32%,与抗氧化剂BHT(95. 01%)效果相当.
On the basis of single factor experiment, four factors including ethanol concentration, ultrasonic time, ultrasonic temperature and ratio of liquid to material, are selected as variables, and the extraction rate of Pyropia haitanensis polyphenol is the response value. The ultrasonic assisted extraction of Pyropia haitanensis polyphenol is optimized by response surface method, and the scavenging ability of free radicals and the anti-lipid peroxidation activity of 1-diphenyl-2-trinitrophenylhydrazyl(DPPH) are used to evaluate the antioxidation ability of Pyropia haitanensis polyphenol in vitro. The results show that the optimum conditions for extracting Pyropia haitanensis polyphenol are as follows: the concentration of ethanol of 62%, ultrasonic time of 21 min, ultrasonic temperature of 62 ℃, the ratio of liquid to material of 33 mL/g. Under these optimum conditions, the extraction rate of Pyropia haitanensis polyphenol is 6. 70 mg/g. Pyropia haitanensis polyphenol has high antioxidant activity, especially in scavenging radicals DPPH. The inhibiting rate of radicals DPPH reaches 93. 32%when the mass concentration is 1. 2 g/L, which has almost the same ability of antioxidant BHT(95. 01%).
On the basis of single factor experiment, four factors including ethanol concentration, ultrasonic time, ultrasonic temperature and ratio of liquid to material, are selected as variables, and the extraction rate of Pyropia haitanensis polyphenol is the response value. The ultrasonic assisted extraction of Pyropia haitanensis polyphenol is optimized by response surface method, and the scavenging ability of free radicals and the anti-lipid peroxidation activity of 1-diphenyl-2-trinitrophenylhydrazyl(DPPH) are used to evaluate the antioxidation ability of Pyropia haitanensis polyphenol in vitro. The results show that the optimum conditions for extracting Pyropia haitanensis polyphenol are as follows: the concentration of ethanol of 62%, ultrasonic time of 21 min, ultrasonic temperature of 62 ℃, the ratio of liquid to material of 33 mL/g. Under these optimum conditions, the extraction rate of Pyropia haitanensis polyphenol is 6. 70 mg/g. Pyropia haitanensis polyphenol has high antioxidant activity, especially in scavenging radicals DPPH. The inhibiting rate of radicals DPPH reaches 93. 32%when the mass concentration is 1. 2 g/L, which has almost the same ability of antioxidant BHT(95. 01%).
引文
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[13]王翔,彭胜,彭密军.杜仲叶总多酚超声波-微波辅助提取及其抗氧化活性研究[J].林产化学与工业,2018,38(5):85-92.
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[15]Souza B W S,Cerqueira M A,Martins J T,et al.Antioxidant potential of two red seaweeds from the Brazilian coasts[J].Journal of Agricultural&Food Chemistry,2011,59(10):5589-5594.
[16]纪俊敏,谢文磊.生物体系中脂质过氧化及抗氧化剂抗氧化活性的检测与评价[J].中国油脂,2004,29(7):33-37.
[17]陈金梅.紫菜多酚的分离纯化及其活性研究[D].福州:福州大学,2016.
[18]Boussetta N,Vorobiev E,Le L H,et al.Application of electrical treatments in alcoholic solvent for polyphenols extraction from grape seeds[J].LWT-Food Science and Technology,2012,46(1):127-134.
[19]Darra N,Grimi N,Vorobiev,Eugne,et al.Extraction of Polyphenols from Red Grape Pomace Assisted by Pulsed Ohmic Heating[J].Food and Bioprocess Technology,2013,6(5):1281-1289.
[20]洪璇,陈仲巍,李鹤宾,等.鸡桑叶多酚提取工艺优化及其抗氧化性能[J].食品工业科技,2018(13):73-77.
[21]陈洪彬,宋露露,金瑾萱,等.坛紫菜多酚提取工艺及体外抗氧化与抑菌活性研究[J].食品与机械,2018,34(09):163-167.
[2]Katarzyna K,Todd H,Hou C C,et al.Anti-inflammatory properties of phenolic compounds and crude extract from Porphyra dentate[J].Journal of Ethnopharmacology,2010,128(1):123-130.
[3]陈必链,林跃鑫,黄键.坛紫菜的营养评价[J].中国海洋药物杂志,2001,80(2):51-53.
[4]吕钟钟,罗建光,管华诗.紫菜的生物活性研究进展[J].中国海洋大学学报,2009,39:47-51.
[5]Shi J,Nawaz H,Pohorly J,et a1.Extraction of polyphenolics from plant material for functional foods-engineering and technology[J].Food Reviews International,2005,21(1):139-166.
[6]尤新.有益人类健康的植物多酚类功能性食品添加剂和配料(上)[J].食品工业科技,2012,33(12):18-20.
[7]孙雨晴,陶新,徐子伟.单宁酶水解石榴皮多酚的工艺优化及酶解产物鉴定[J].动物营养学报,2018(1):262-273.
[8]官兴丽,罗理勇,曾亮.茶多酚在食品贮藏保鲜中的应用现状[J].食品工业科技,2010(7):410-413.
[9]杨海伦,刘小香,朱军莉,等.茶多酚的抗菌特性研究进展[J].食品工业科技,2015,36(21):385-389.
[10]李锋,李清仙,程志远,等.坛紫菜多酚抗氧化及抑制UVB致HSF细胞氧化损伤作用[J].食品科学,2017,38(17):190-197.
[11]赵国玲,刘承初,谢晶,等.坛紫菜不同溶剂组分的抗氧化活性[J].食品科学,2010,31(17):186-191.
[12]李颖畅,王亚丽,刘明爽,等.不同处理方式对紫菜多酚清除氧自由基的影响[J].食品工业科技,2014,35(10):138-141.
[13]王翔,彭胜,彭密军.杜仲叶总多酚超声波-微波辅助提取及其抗氧化活性研究[J].林产化学与工业,2018,38(5):85-92.
[14]Lim S N,Cheung P C,Ooi V E,et al.Evaluation of antioxidative activity of extracts from a brown seaweed,Sargassum siliquastrum[J].J Agric Food Chem,2002,50(13):3862-3866.
[15]Souza B W S,Cerqueira M A,Martins J T,et al.Antioxidant potential of two red seaweeds from the Brazilian coasts[J].Journal of Agricultural&Food Chemistry,2011,59(10):5589-5594.
[16]纪俊敏,谢文磊.生物体系中脂质过氧化及抗氧化剂抗氧化活性的检测与评价[J].中国油脂,2004,29(7):33-37.
[17]陈金梅.紫菜多酚的分离纯化及其活性研究[D].福州:福州大学,2016.
[18]Boussetta N,Vorobiev E,Le L H,et al.Application of electrical treatments in alcoholic solvent for polyphenols extraction from grape seeds[J].LWT-Food Science and Technology,2012,46(1):127-134.
[19]Darra N,Grimi N,Vorobiev,Eugne,et al.Extraction of Polyphenols from Red Grape Pomace Assisted by Pulsed Ohmic Heating[J].Food and Bioprocess Technology,2013,6(5):1281-1289.
[20]洪璇,陈仲巍,李鹤宾,等.鸡桑叶多酚提取工艺优化及其抗氧化性能[J].食品工业科技,2018(13):73-77.
[21]陈洪彬,宋露露,金瑾萱,等.坛紫菜多酚提取工艺及体外抗氧化与抑菌活性研究[J].食品与机械,2018,34(09):163-167.