不同品种山药皮醇提物的抗氧化性能
|
摘要
本文以菜山药皮为研究对象,烘干后粉碎过筛,通过不同浓度乙醇溶液对菜山药皮粉浸提回流,测定醇提物中多酚、黄酮、皂苷等活性物质含量及以其对DPPH自由基、羟基自由基、超氧阴离子自由基的清除能力以及对铁离子的还原力,评价其抗氧化能力,从而选择出最佳乙醇浓度。然后对铁棍山药皮、蕲春山药皮、利川山药皮、佛手山药皮进行最佳乙醇浓度的浸提,并分析其活性成分和抗氧化能力差异。结果表明:菜山药皮经70%乙醇提取所得到的醇提物,活性成分和抗氧化能力较高;不同品种山药皮醇提物中活性成分和抗氧化能力差异显著(p <0.05),且不同品种山药皮醇提物中活性成分含量与抗氧化能力之间存在显著相关性(p <0.05);其中佛手山药皮醇提物多酚(2.46 mg/g)、皂苷、黄酮以及其他活性成分总量均显著高于其他四种山药皮醇提物(p <0.05),多酚、皂苷、黄酮、活性成分总量分别为12.52、6.12、21.06 mg/g,对羟基自由基、DPPH自由基的清除率以及铁离子还原力也处于较高水平,而对于超氧阴离子自由基的清除率以及亚油酸氧化的抑制能力,佛手山药皮醇提物虽不是最优的,但也处于较高的水平,因此综合来看,佛手山药皮的抗氧化效果要优于其他3种山药皮。
The vegetable yam peel was taken as the research object.After drying,crushing and sieving,the ethanol solution of different concentration of vegetable yam peel powder were extracted by reflux. Determining the contents of polyphenols,flavonoids and saponins and some active substances in alcohol extraction,and the anti-oxidation ability of DPPH radicals,hydroxyl radicals,superoxide anion and the reducing power of iron ions were evaluated to select the optimal ethanol concentration.Then the best ethanol concentration was extracted from the,tiegun yam peel,Qichun yam peel,Lichuan yam peel and bergamot yam peel,and the difference of its active components and antioxidant capacity was analyzed.The results showed that vegetable yam peel extracts obtained by 70% ethanol alcoholhad higher active ingredient and antioxidant capacity. The different varieties of yam peel ethanol extracts difference of bioactive components and antioxidant capacity were significant( p <0.05),and there had a significant correlation between the active components and the antioxidant capacity of the alcohol extracts from different varieties of yam,the ethanol extract of Dioscorea opposita bergamot yam peel polyphenols,saponins,flavonoids and other active ingredient contents were significantly higher than the other four kinds of Chinese yam peel extracts( p < 0.05),polyphenols,saponins,the total flavonoids and active ingredients were 2.46,12.52,6.12 and 21.06 mg/g. The DPPH radical scavenging rate,the hydroxyl radical scavenging rate,and theferric reducing power all at a high level while the superoxide anion scavenging rate and linoleic acid oxidation inhibition ability,bergamot yam peel extracts was not the optimal,but in the high the level.So the bergamot yam peel would be better than other three kind of of Chinese yam peel in antioxidant property.
The vegetable yam peel was taken as the research object.After drying,crushing and sieving,the ethanol solution of different concentration of vegetable yam peel powder were extracted by reflux. Determining the contents of polyphenols,flavonoids and saponins and some active substances in alcohol extraction,and the anti-oxidation ability of DPPH radicals,hydroxyl radicals,superoxide anion and the reducing power of iron ions were evaluated to select the optimal ethanol concentration.Then the best ethanol concentration was extracted from the,tiegun yam peel,Qichun yam peel,Lichuan yam peel and bergamot yam peel,and the difference of its active components and antioxidant capacity was analyzed.The results showed that vegetable yam peel extracts obtained by 70% ethanol alcoholhad higher active ingredient and antioxidant capacity. The different varieties of yam peel ethanol extracts difference of bioactive components and antioxidant capacity were significant( p <0.05),and there had a significant correlation between the active components and the antioxidant capacity of the alcohol extracts from different varieties of yam,the ethanol extract of Dioscorea opposita bergamot yam peel polyphenols,saponins,flavonoids and other active ingredient contents were significantly higher than the other four kinds of Chinese yam peel extracts( p < 0.05),polyphenols,saponins,the total flavonoids and active ingredients were 2.46,12.52,6.12 and 21.06 mg/g. The DPPH radical scavenging rate,the hydroxyl radical scavenging rate,and theferric reducing power all at a high level while the superoxide anion scavenging rate and linoleic acid oxidation inhibition ability,bergamot yam peel extracts was not the optimal,but in the high the level.So the bergamot yam peel would be better than other three kind of of Chinese yam peel in antioxidant property.
引文
[1]王彦平,汤高奇,谢克英,等.紫山药主要活性成分提取纯化技术研究进展[J].食品工业科技,2016,37(17):56-61.
[2]J F Zhang,L Guo,Y L Chai.Study on extraction technology of sapogenins from Chinese yam skin[J].Journal of Food Safety and Quality,2015(7):2840-2845.
[3]C H Huang,J Y Cheng,M C Deng,et al.Prebiotic effect of diosgenin,an immunoactive steroidal sapogenin of the Chinese yam[J].Food Chemistry,2012,132(1):428-432.
[4]曲玲玉,李大为,张鹏,等.酶水解制备山药皮可溶性膳食纤维及性能测定[J].天然产物研究与开发,2015(27):496-501.
[5]孙荣,高艳华,张九勋,等.山药皮中重要功能性成分的研究进展[J].食品与药品,2014,16(3):228-228.
[6]Jeon J R,Lee J S,Lee C H,et al.Effect of ethanol extract of dried Chinese yam(Dioscorea batatas)flour containing dioscin on gastrointestinal function in rat model[J].Archives of Pharmacal Research,2006,29:(3):48-53.
[7]Megh R B,Jun K.Organic acid,phenolic content and antioxidant activity of wild yam(Dioscorea spp.)tubers of Nepal[J].Food Chemistry,2004,88:163-168.
[8]王彦平,杨庆莹,孙瑞琳,等.不同酶法辅助提取紫山药皮薯蓣皂苷及其抗氧化活性研究[J].食品工业科技,2017,38(10):200-204.
[9]M F Yam,V Lim,I M Salman.HPLC and anti-inflammatory studies of the flavonoid rich chloroform extract fraction of Orthosiphon stamineus leaves[J].Molecules,2010,15(6):44-52.
[10]刘青,环海洋.山药皮中黄酮的提取与抗氧化性的研究[J].广州化工,2015,43(24):98-100.
[11]樊素芳,王彩霞,徐翠莲,等.山药总多酚的提取工艺优化[J].安徽农业科学,2010,38(33):70-72.
[12]李静,聂继云,李海飞,等.Folin-酚法测定水果及其制品中总多酚含量的条件[J].果树学报,2008(1):126-131.
[13]洪艳平,尹忠平.山药皮总甾体皂甙元提取与测定[J].中国食品学报,2008,4(8):47-51.
[14]张成,朱科谕,张庞文,等.苍耳子、田基黄中黄酮类物质提取含量测定及对比研究[J].中国农学通报,2014(6):306-313.
[15]陈月英,王彦平,孙瑞琳,等.葡萄皮渣原花青素微波辅助提取工艺的优化及其抗氧化活性研究[J].北方园艺,2016(11):123-126.
[16]Atoui A K,Mansouri A,Boskou G,et al.Tea and herbal infusions:Their antioxidant activity and phenolic profile[J].Food Chemistry,2005,89(1):27-36.
[17]刘璐,乔宇,汪兰,等.山药多糖的抗氧化作用研究[J].食品科技,2014,39(12):212-216.
[18]Oyaizu,M.Studies on products of browning reactions:Antioxidative activities of products of browning reaction prepared from gLucosamine[J].Japanese Journal of Nutrition,1986,44:307-315.
[19]Osawa T,Namiki M.A novel type of antioxidant isolated from leaf wax of Eucalyptus leaves[J].Agriculture Biology Chemistry,1981,45(3):735-739.
[20]代燕丽,沈维治,廖森泰,等.响应面法优化超声波辅助提取桑叶多酚工艺[J].热带作物学报,2016,37(8):1588-1594.
[21]段宙位,窦志浩,何艾,等.青金桔皮中多酚的提取及其抗氧化性研究[J].食品工业科技,2015,36(10):244-248.
[22]刘永,徐若琳.超声辅助提取黄皮果核多酚工艺的研究[J].中国食品添加剂,2017(10):80-84.
[23]侯丽丽,于常乐,胡洋.人参皂苷微波超声辅助提取工艺研究[J].中国食品添加剂,2017(9):124-128.
[24]赵强,余四九,王廷璞,等.响应面法优化秃疮花中生物碱提取工艺及抑菌活性研究[J].草业学报,2012(4):206-214.
[25]周厚良,王良健,谢伶俐.山药中黄酮提取工艺的优化[J].湖北农业科学,2012,51(17):3824-3826.
[26]Kozarski M,Klaus A,Niksic M,et al.Antioxidative and immunomodulating activities of polysaccharide extracts of the medicinal mushrooms Agaricus bisporus,Agaricus brasiliensis,Ganoderma lucidum and Phel linus linteus[J].Food Chemistry,2011,129(4):1667-1675.
[27]宁玮钰,冯建文,吕长山,等.红树莓不同溶剂提取物抗氧化活性[J].食品工业科技,2016,37(19):117-122.
[28]蒋方程,李傲然,何静仁,等.不同品种山药的营养成分分析及其水提物的体外抗氧化能力研究[J].食品工业科技,2018.
[29]Liu P,KaLlio H,LüD,et al.Quantitative analysis of phenolic compounds in Chinese hawthorn(Crataegus spp.)fruits by high performance liquid chromatography-electrospray ionisation mass spectrometry[J].Food Chemistry,2011,127(3):1370-1377.
[30]许红星,曹晖,刘方方.两种方法评价常见水果的抗氧化活性[J].美食研究,2012,29(4):38-42.
[31]杜国荣.猕猴桃、柿和苹果果实的抗氧化能力及其抗氧化活性成分的分析[D].杨凌:西北农林科技大学,2009.
[32]周萌,马玉荣,黄惠华.不同品种大豆中的生物活性成分及其抗氧化活性的比较分析[J].现代食品科技,2015,31(4):137-143.
[33]Borochov-Neori H,Judeinstein S,Tripler E,et al.Seasonal and cultivar variations in antioxidant and sensory quality of pomegranate(Punica granatum L.)fruit[J].Journal of Food Composition and Analysis,2009,22:189-195.
[34]Xue Z P,Feng W H,Cao J K,et al.Antioxidant activity and total phenolic contents in peel and pulp of Chinese jujube(Ziziphus jujuba Mill)fruits[J].Journal of Food Biochemistry,2009,33(5):613-629.
[2]J F Zhang,L Guo,Y L Chai.Study on extraction technology of sapogenins from Chinese yam skin[J].Journal of Food Safety and Quality,2015(7):2840-2845.
[3]C H Huang,J Y Cheng,M C Deng,et al.Prebiotic effect of diosgenin,an immunoactive steroidal sapogenin of the Chinese yam[J].Food Chemistry,2012,132(1):428-432.
[4]曲玲玉,李大为,张鹏,等.酶水解制备山药皮可溶性膳食纤维及性能测定[J].天然产物研究与开发,2015(27):496-501.
[5]孙荣,高艳华,张九勋,等.山药皮中重要功能性成分的研究进展[J].食品与药品,2014,16(3):228-228.
[6]Jeon J R,Lee J S,Lee C H,et al.Effect of ethanol extract of dried Chinese yam(Dioscorea batatas)flour containing dioscin on gastrointestinal function in rat model[J].Archives of Pharmacal Research,2006,29:(3):48-53.
[7]Megh R B,Jun K.Organic acid,phenolic content and antioxidant activity of wild yam(Dioscorea spp.)tubers of Nepal[J].Food Chemistry,2004,88:163-168.
[8]王彦平,杨庆莹,孙瑞琳,等.不同酶法辅助提取紫山药皮薯蓣皂苷及其抗氧化活性研究[J].食品工业科技,2017,38(10):200-204.
[9]M F Yam,V Lim,I M Salman.HPLC and anti-inflammatory studies of the flavonoid rich chloroform extract fraction of Orthosiphon stamineus leaves[J].Molecules,2010,15(6):44-52.
[10]刘青,环海洋.山药皮中黄酮的提取与抗氧化性的研究[J].广州化工,2015,43(24):98-100.
[11]樊素芳,王彩霞,徐翠莲,等.山药总多酚的提取工艺优化[J].安徽农业科学,2010,38(33):70-72.
[12]李静,聂继云,李海飞,等.Folin-酚法测定水果及其制品中总多酚含量的条件[J].果树学报,2008(1):126-131.
[13]洪艳平,尹忠平.山药皮总甾体皂甙元提取与测定[J].中国食品学报,2008,4(8):47-51.
[14]张成,朱科谕,张庞文,等.苍耳子、田基黄中黄酮类物质提取含量测定及对比研究[J].中国农学通报,2014(6):306-313.
[15]陈月英,王彦平,孙瑞琳,等.葡萄皮渣原花青素微波辅助提取工艺的优化及其抗氧化活性研究[J].北方园艺,2016(11):123-126.
[16]Atoui A K,Mansouri A,Boskou G,et al.Tea and herbal infusions:Their antioxidant activity and phenolic profile[J].Food Chemistry,2005,89(1):27-36.
[17]刘璐,乔宇,汪兰,等.山药多糖的抗氧化作用研究[J].食品科技,2014,39(12):212-216.
[18]Oyaizu,M.Studies on products of browning reactions:Antioxidative activities of products of browning reaction prepared from gLucosamine[J].Japanese Journal of Nutrition,1986,44:307-315.
[19]Osawa T,Namiki M.A novel type of antioxidant isolated from leaf wax of Eucalyptus leaves[J].Agriculture Biology Chemistry,1981,45(3):735-739.
[20]代燕丽,沈维治,廖森泰,等.响应面法优化超声波辅助提取桑叶多酚工艺[J].热带作物学报,2016,37(8):1588-1594.
[21]段宙位,窦志浩,何艾,等.青金桔皮中多酚的提取及其抗氧化性研究[J].食品工业科技,2015,36(10):244-248.
[22]刘永,徐若琳.超声辅助提取黄皮果核多酚工艺的研究[J].中国食品添加剂,2017(10):80-84.
[23]侯丽丽,于常乐,胡洋.人参皂苷微波超声辅助提取工艺研究[J].中国食品添加剂,2017(9):124-128.
[24]赵强,余四九,王廷璞,等.响应面法优化秃疮花中生物碱提取工艺及抑菌活性研究[J].草业学报,2012(4):206-214.
[25]周厚良,王良健,谢伶俐.山药中黄酮提取工艺的优化[J].湖北农业科学,2012,51(17):3824-3826.
[26]Kozarski M,Klaus A,Niksic M,et al.Antioxidative and immunomodulating activities of polysaccharide extracts of the medicinal mushrooms Agaricus bisporus,Agaricus brasiliensis,Ganoderma lucidum and Phel linus linteus[J].Food Chemistry,2011,129(4):1667-1675.
[27]宁玮钰,冯建文,吕长山,等.红树莓不同溶剂提取物抗氧化活性[J].食品工业科技,2016,37(19):117-122.
[28]蒋方程,李傲然,何静仁,等.不同品种山药的营养成分分析及其水提物的体外抗氧化能力研究[J].食品工业科技,2018.
[29]Liu P,KaLlio H,LüD,et al.Quantitative analysis of phenolic compounds in Chinese hawthorn(Crataegus spp.)fruits by high performance liquid chromatography-electrospray ionisation mass spectrometry[J].Food Chemistry,2011,127(3):1370-1377.
[30]许红星,曹晖,刘方方.两种方法评价常见水果的抗氧化活性[J].美食研究,2012,29(4):38-42.
[31]杜国荣.猕猴桃、柿和苹果果实的抗氧化能力及其抗氧化活性成分的分析[D].杨凌:西北农林科技大学,2009.
[32]周萌,马玉荣,黄惠华.不同品种大豆中的生物活性成分及其抗氧化活性的比较分析[J].现代食品科技,2015,31(4):137-143.
[33]Borochov-Neori H,Judeinstein S,Tripler E,et al.Seasonal and cultivar variations in antioxidant and sensory quality of pomegranate(Punica granatum L.)fruit[J].Journal of Food Composition and Analysis,2009,22:189-195.
[34]Xue Z P,Feng W H,Cao J K,et al.Antioxidant activity and total phenolic contents in peel and pulp of Chinese jujube(Ziziphus jujuba Mill)fruits[J].Journal of Food Biochemistry,2009,33(5):613-629.