回流法提取分蘖洋葱总黄酮工艺研究及其含量测定
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摘要
以分蘖洋葱为试材,通过单因素试验和响应面分析法来优化回流法提取分蘖洋葱总黄酮的工艺,采用紫外-分光光度法检测其中的总黄酮含量,计算出总黄酮得率,并以总黄酮得率为考察指标,进而研究回流法对分蘖洋葱总黄酮提取能力的影响,以期为分蘖洋葱总黄酮提取工艺及含量测定提供方法和依据。结果表明:在70℃时,选用浓度为65%乙醇、液料比为30 mL·g-1,提取90 min,此时回流法提取分蘖洋葱的总黄酮得率为2.323%,为最优提取工艺;在359nm波长下,用芦丁标准溶液作为对照,此时测定总黄酮含量的方法最佳。该试验选出了最佳提取分蘖洋葱总黄酮工艺条件及含量测定方法,该方法具有操作简单、结果准确、便于推广的优点。
An experiment design was employed to optimize the extraction conditions of total flavonoids from potato-onion via reflux extraction technology by ethanol based on response surface methodology.Quantification of the total flavonoids content was measured by UV-spectrophotometry to calculate the extraction rate of total flavonoids from potato-onion.The extraction efficiency of total flavonoids from potato-onion was investigated by reflux extraction technology depending on its extraction rate to provide a method and basis for the extraction process.The results showed that the optimum extraction conditions were a ratio of 65% ethanol to liquid-solid ratio of 30 mL·g-1 and extraction time of90 minutes at 70℃.Under these conditions,the yield of total flavonoids from potato-onion was 2.323%.Using rutin standard solution as control and 359 nm as determination wavelength,the total flavonoids content was highest under the extraction technology as described above.This study provided the optimum extraction conditions of total flavonoids from potato-onion and its measurement method,which was characterized by simple extraction procedures,high accuracy and easy to application.
An experiment design was employed to optimize the extraction conditions of total flavonoids from potato-onion via reflux extraction technology by ethanol based on response surface methodology.Quantification of the total flavonoids content was measured by UV-spectrophotometry to calculate the extraction rate of total flavonoids from potato-onion.The extraction efficiency of total flavonoids from potato-onion was investigated by reflux extraction technology depending on its extraction rate to provide a method and basis for the extraction process.The results showed that the optimum extraction conditions were a ratio of 65% ethanol to liquid-solid ratio of 30 mL·g-1 and extraction time of90 minutes at 70℃.Under these conditions,the yield of total flavonoids from potato-onion was 2.323%.Using rutin standard solution as control and 359 nm as determination wavelength,the total flavonoids content was highest under the extraction technology as described above.This study provided the optimum extraction conditions of total flavonoids from potato-onion and its measurement method,which was characterized by simple extraction procedures,high accuracy and easy to application.
引文
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[26]孟宪军,李冬男,汪艳群,等.响应曲面法优化五味子多糖的提取工艺[J].食品科学,2010,31(5):111-115.
[27]许文涛,张方方,黄昆仑,等.响应曲面法优化蕨菜水溶性多糖提取工艺的研究[J].食品科学,2008(7):122-126.
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[2]李里特.食品原料学[M].北京:中国农业出版社,2001.
[3]龙春,高志强,陈凤鸣,等.黄酮类化合物的结构-抗氧化活性关系研究进展[J].重庆文理学院学报(自然科学版),2006,2(5):13-18.
[4] YANG J,MEYERS K J,VAN J D H,et al.Varietal differences in phenolic content and antioxidant and antiproliferative activities of onions[J].Journal of Agricultural&Food Chemistry,2004,52(22):6787.
[5] RAMOS F A,TAKAISHI Y,SHIROTORI M,et al.Antibacterial and antioxidant activities of quercetin oxidation products from yellow onion(Allium cepa)skin[J].Journal of Agricultural&Food Chemistry,2006,54(10):3551-3557.
[6] SANDRA R G,RABIA C A,SAGRAD E,et al.evaluation of the aniioxidant aetivity of different flavonoids by the chemilumineseence method[J].AAPS Phannsci,2003,5(2):20-25.
[7] HARBOME J B,WILLIAMS C A.Advances in flavonoid research since 1992[J].Phytochemistry,2000,55:481-504.
[8] XU H X,LEE S F.Activity of plant flavonoids against antibiotic resistant baeteria[J].Phytotherapy Reasearch,2001(15):39-43.
[9] STEVENSON P C,HAWARE M P.Maackiain in Cieerbijungum associated with resistance to Botrytis[J].Biochemical Systematics and Ecology,1999(27):761-767.
[10]游庭活,刘凡,温露,等.黄酮类化合物抑菌作用研究进展[J].中国中药杂志,2013,38(21):3645-3648.
[11]吴凤芝,王澍,杨阳.轮套作对黄瓜根际土壤细菌种群的影响[J].应用生态学报,2008,19(12):2717-2722.
[12]LIU S,WU F Z,WEN X.Allelopathic effects of root exudates of Chinese onion on tomato growth and the pathogen Fusarium oxysporum(Sch1)f.sp.Lycopersici[J].Allelopathy Journal,2013,31(2):387-404.
[13]吴瑕,吴凤芝,周新刚.分蘖洋葱伴生对番茄矿质养分吸收及灰霉病发生的影响[J].植物营养与肥料学报,2015,21(3):734-742.
[14]刘邻渭.食品化学[M].北京:中国农业出版社,2000.
[15]黎乃维,赵玉平,杨建荣,等.水浸提法提取洋葱黄酮类化合物的工艺条件研究[J].食品科技,2007(3):110-113.
[16]侯冬岩,回瑞华,刘晓媛,等.洋葱皮中黄酮化合物的超声提取与光谱分析[J].食品科学,2006,27(9):172-174.
[17]张文,霍丹群.微波法提取山楂总黄酮的初步工艺研究[J].中成药,2006,28(11):1667-1669.
[18]段蕊,王蓓,时海峡.微波法提取银杏叶黄酮最佳工艺研究[J].淮海工学院学报,2001,3(10):46-48.
[19]韦藤幼,赵钟兴,梁必琼,等.微波预处理提取银杏叶黄酮的工艺研究和机理探讨[J].中成药,2005,27(6):637-640.
[20]马钊.洋葱多糖提取及其提高免疫力和降血脂功能性质研究[D].北京:中国农业大学,2005.
[21]高金燕,曾小花,王毅辉,等.从芹菜中提取黄酮类物质的初步研究[J].中国食品添加剂,2004(3):19-21.
[22]李先佳,郁建平,都国栋.桑叶总黄酮和多糖提取工艺优化[J].食品科学,2005,26(6):159-162.
[23]王威,周增辉,崔研,等.山楂叶黄酮物质提取方法研究及结构分析[J].中国食品添加剂,2000(4):7-11.
[24]石忠峰,李茹柳,陈蔚文.甘草总黄酮提纯工艺研究[J].中药新药与临床药理,2008,19(1):67-69.
[25]徐宝才,丁霄霖.苦荞黄酮的测定方法[J].无锡轻工大学学报,2003,2(2):98-101.
[26]孟宪军,李冬男,汪艳群,等.响应曲面法优化五味子多糖的提取工艺[J].食品科学,2010,31(5):111-115.
[27]许文涛,张方方,黄昆仑,等.响应曲面法优化蕨菜水溶性多糖提取工艺的研究[J].食品科学,2008(7):122-126.
[28]王鑫.黄酮类化合物提取方法的应用[J].天津药学,2007,19(5):61-64.