不同方法提取甜玉米芯多酚对比研究
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摘要
以美国脆王甜玉米芯为原料,分别采用乙醇浸提、超声波辅助和微波辅助提取甜玉米芯多酚并选择最优方法通过单因素试验及L_9(3~4)正交试验设计,确定甜玉米芯多酚最佳提取条件。结果表明:超声波辅助提取法效果明显优于乙醇浸提法和微波辅助提取法,甜玉米芯多酚提取率为95.10%。单因素试验及正交设计表明当甜玉米芯多酚提取3次,提取温度40℃,超声时间为60min,超声功率300W,乙醇浓度70%,料液比1:25(g/mL)时,多酚提取率达到最高,为96.04%,多酚得率为16.24 mg/g。本试验为甜玉米芯多酚分离纯化的进一步研究提供试验依据。
In this study,the American Krispy King sweet corn cob,as the experimental materials,was extracted by the ethanol,ultrasonic-assisted and microwave-assisted to decide the best method.Through the single factor experiment and L_9(3~4) orthogonal design to determine the optimum extraction conditions of polyphenols of sweet corn cob.The results showed that ultrasonic-extraction method was better than ethanol extraction and microwave-assisted extraction,and the extraction rate of polyphenols was 95.10%.Single factor experiment and orthogonal design experiments showed that when ultrasonic-assisted extracted three times,extraction temperature 40 ℃,ultrasonic time 60 min,ultrasonic power 300 W,ethanol concentration 70%and solid-liquid ratio 1:25(g/mL),thehighestextractionrateofpolyphenolswas 96.04%and the yield of polyphenols was 16.24mg/g.This study can provide experimental references forfurther development and utilization of polyphenols of sweet corn cob.
In this study,the American Krispy King sweet corn cob,as the experimental materials,was extracted by the ethanol,ultrasonic-assisted and microwave-assisted to decide the best method.Through the single factor experiment and L_9(3~4) orthogonal design to determine the optimum extraction conditions of polyphenols of sweet corn cob.The results showed that ultrasonic-extraction method was better than ethanol extraction and microwave-assisted extraction,and the extraction rate of polyphenols was 95.10%.Single factor experiment and orthogonal design experiments showed that when ultrasonic-assisted extracted three times,extraction temperature 40 ℃,ultrasonic time 60 min,ultrasonic power 300 W,ethanol concentration 70%and solid-liquid ratio 1:25(g/mL),thehighestextractionrateofpolyphenolswas 96.04%and the yield of polyphenols was 16.24mg/g.This study can provide experimental references forfurther development and utilization of polyphenols of sweet corn cob.
引文
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[15]赖富饶,李臻,吴晖,等.甜玉米芯多酚的超声提取工艺优化[J].现代食品科技,2012,28(1):17,52-55
[16]贝玉祥,郭英,和万芬,等.诃子中总多酚含量的测定及其超声提取工艺的研究[J].生物技术,2008(2):82-84
[17]姚瑞祺.植物多酚提取分离方法研究进展[J].农产品加工(学刊),2011(5):84-85
[18]温玲蓉,林恋竹,赵谋明.溪黄草常压回流提取物与减压回流提取物抗氧化性的比较[J].现代食品科技,2010,26(1):71-75
[19]刘强,吴艳,吴金鸿,等.超声波辅助提取胖大海多糖工艺优化[J].食品科学,2012,33(20):99-103
[2]黄建初,李崇高,韩明,等.我国甜玉米保鲜加工的现状及研究进展[J].安徽农业科学,2012,40(20):10609-10611
[3]陈家明,余稳稳,吴晖,等.玉米芯的营养成分分析[J].现代食品科技,2012,28(9):1073-1075
[4]李昌文,张丽华,纵伟,等.玉米芯的综合利用研究技术进展[J].食品研究与开发,2015,36(15):139-143
[5]陈智毅,徐玉娟,尹艳,等.甜玉米多酚类成分的测定[J].食品科学,2010,31(10):235-238
[6]E Haslam.Plant polyphenols and chemical defense a reappraisal[J].Chem,1988,14(10):1789-1805
[7]CHOI D Y,LEE Y J,HONG J T,et al.Antioxidant properties of natural polyphenols and their therapeutic potentials for Alzheimer’s disease[J].Brain Research Bulletin,2012,87(2/3):144-153
[8]WILLIAMS R J,SPENCER J P E.Flavonoids,cognition,and dementia:actions,mechanisms,and potential therapeutic utility for Alzheimer’s disease[J].Free Radical Biology and Medicine,2012,52(1):35-45
[9]冯丽,宋曙辉,赵霖,等.植物多酚种类及其生理功能的研究进展[J].江西农业学报,2007,19(10):105-107
[10]马永强,袁诺,葛林,等.甜玉米芯多酚提取工艺研究[J].农产品加工,2015(12):36-38
[11]Sun J,Yao J,Huang S et al.Antioxidant Activity of Polyphenol and Anthocyanin Extracts from Fruits of Kadsura coccinea(Lem.)A.C.Smith[J].Food Chemistry,2009,117(2):276-281
[12]Linares E,Giorgio S,Augusto O.Inhibition of in Vivo Leishmanicidal Mechanisms by Tempol:Nitric Oxide down-regulation and Oxidant Scavenging[J].Free Radical Biology and Medicine,2008,44(8):1668-1676
[13]陶明,罗茜,陈超,等.会理石榴皮中多酚提取方法的研究[J].辽宁化工,2012,41(10):991-993
[14]周惠燕,陈珏.正交试验法优化葡萄皮中多酚的提取工艺[J].上海中医药杂志,2011,45(6):84-86
[15]赖富饶,李臻,吴晖,等.甜玉米芯多酚的超声提取工艺优化[J].现代食品科技,2012,28(1):17,52-55
[16]贝玉祥,郭英,和万芬,等.诃子中总多酚含量的测定及其超声提取工艺的研究[J].生物技术,2008(2):82-84
[17]姚瑞祺.植物多酚提取分离方法研究进展[J].农产品加工(学刊),2011(5):84-85
[18]温玲蓉,林恋竹,赵谋明.溪黄草常压回流提取物与减压回流提取物抗氧化性的比较[J].现代食品科技,2010,26(1):71-75
[19]刘强,吴艳,吴金鸿,等.超声波辅助提取胖大海多糖工艺优化[J].食品科学,2012,33(20):99-103