玉米须多酚预热结合超声辅助提取工艺及抗氧化性研究
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摘要
采用先加热浸提后超声波辅助乙醇提取玉米须多酚,在单因素试验基础上,对超声波辅助提取玉米须多酚进行了响应面优化试验,并对玉米须多酚抗氧化活性进行了研究。结果表明:最佳提取条件为料液比122(g/mL),乙醇体积分数60%,超声时间32min,超声温度60℃,该条件下玉米须多酚提取率为(6.49±0.23)%。玉米须多酚对DPPH自由基、羟自由基和ABTS自由基清除率相当于还原型谷胱甘肽的量分别为0.917,0.809,0.881mg/mg。
Ultrasonic-assisted ethanol extraction after heating was used to extract polyphenols from corn silk.On the basis of single factor test,the response surface optimization test was carried out on polyphenols by ultrasonic-assisted ethanol extractions,and the antioxidant activity of the extracted polyphenols was studied.The results showed that the optimum extraction conditions were as follows:the ratio of solid to liquid 1:22(g/mL),the volume fraction of ethanol 60%,the ultrasonic time 32 min,and the ultrasonic temperature 60℃,the extraction rate of the polyphenol from corn silk was(6.49±0.23)%.The scavenging rates of DPPH,hydroxyl and ABTS free radicals by corn silk polyphenols were equivalent to the reduced glutathione,which were detected to be 0.917,0.809,0.881 mg/mg,respectively.
Ultrasonic-assisted ethanol extraction after heating was used to extract polyphenols from corn silk.On the basis of single factor test,the response surface optimization test was carried out on polyphenols by ultrasonic-assisted ethanol extractions,and the antioxidant activity of the extracted polyphenols was studied.The results showed that the optimum extraction conditions were as follows:the ratio of solid to liquid 1:22(g/mL),the volume fraction of ethanol 60%,the ultrasonic time 32 min,and the ultrasonic temperature 60℃,the extraction rate of the polyphenol from corn silk was(6.49±0.23)%.The scavenging rates of DPPH,hydroxyl and ABTS free radicals by corn silk polyphenols were equivalent to the reduced glutathione,which were detected to be 0.917,0.809,0.881 mg/mg,respectively.
引文
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[2]洪秋菊,任远.玉米须的化学成分与药理研究[J].甘肃中医学院学报,2010,4(6):74-77.
[3]陈耀章,马琴国.玉米须降糖、降压、降脂、保肝作用研究[J].中医研究,2014,27(3):78.
[4]柏桦,海春旭,梁欣,等.玉米须提取物清除自由基和抑制脂质过氧化作用[J].癌变·畸变·突变,2007,20(1):36-40.
[5]吴亚楠,鲁晓翔,连喜军.玉米须黄酮清除自由基活性的研究[J].食品研究与开发,2009,30(1):5-8.
[6]邵芳芳,尹卫平,梁菊.重要的植物多酚及其抗氧化性能的研究概况[J].西北药学杂志,2010,25(1):66-68.
[7]李健,杨昌鹏,李群梅,等.植物多酚的应用研究进展[J].广西轻工业,2008(12):1-3.
[8]伍鹤,王远亮,赵琳,等.蓝莓多酚提取方法及功能活性研究进展[J].食品与机械,2015,31(2):257-261.
[9]冯丽,宋曙辉,赵霖,等.植物多酚及其提取方法的研究进展[J].中国食物与营养,2007(10):39-41.
[10]石峰,陈雨,张亚琴,等.泽泻总三萜超声辅助提取工艺研究[J].食品与机械,2018,34(3):170-174.
[11]WU Zhen,LI Hong,YANG Yong,et al.Ultrasonic extraction optimization of L.macranthoides polysaccharides and its physicochemical properties[J].International Journal of Biological Macromolecules,2015,74:224-231.
[12]赵丽,顾燕雯,赵忆菲,等.3种叶菜多酚提取条件的研究[J].上海交通大学学报:农业科学版,2017,35(5):89-94.
[13]张素霞.不同方法提取茶多酚比较研究[J].粮食与油脂,2009(7):42-44.
[14]林枞雨,马永强,王鑫,等.不同方法提取甜玉米芯多酚对比研究[J].食品研究与开发,2016,37(24):58-63.
[15]蒋丽,王雪梅,全学军,等.不同提取方法对茶多酚理化性质的影响[J].食品科学,2010,31(14):136-139.
[16]邓义书,包海蓉,齐知耕.桑葚果渣中总多酚的不同提取方法比较研究[J].湖南农业科学,2010(15):106-108.
[17]侯敏娜,侯少平.响应面法优化超声辅助提取玉米须多酚工艺研究[J].食品研究与开发,2017,38(16):46-50.
[18]XIE Xing,TU Zong-cai,ZHANG Lu,et al.Antioxidant activity,α-glucosidase inhibition,and phytochemical fingerprints of Anoectochilus roxburghii formula tea residues with HPLC-QTOF-MS/MS[J].J Food Biochem,2017,41(6):e12402.
[19]王羚佳,舒晓梦,辛文,等.雅津蛋白桑多糖的分离纯化及生物活性研究[J].食品与机械,2018,34(3):175-179.
[20]ZENG Di,ZHU Si-ming.Purification,characterization,antioxidant and anticancer activities of novel polysaccharides extracted from Bachu mushroom[J].Int J Biol Macromol,2018,107(Pt A):1 086-1 092.
[21]王红.燕麦麸皮多酚类物质的提取、抗氧化性及稳定性研究[D].哈尔滨:哈尔滨商业大学,2013:20.