仙人掌果色素的提取工艺优化及体外抗氧化活性
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摘要
以仙人掌果为原料,根据最佳提取溶剂、最大吸收波长对其色素进行初步定性;以吸光度为指标,在单因素试验基础上,利用二次通用旋转试验设计优化,确定该色素的最优提取工艺,并对该色素进行体外抗氧化活性测定。结果表明:仙人掌果中色素初步定性为黄酮醇,该色素最优提取工艺为提取温度40℃,提取时间1 h,液料比值12 mL/g。该色素具有较高的体外抗氧化活性,DPPH自由基清除能力为(29 312.45±115.85)μmol FAE/g,铁离子还原/抗氧化能力为(5.34±0.12)mmol FE/g,H_2O_2清除能力为(1 281 217.61±160.32)μmol FAE/g,总抗氧化能力为(3 519.28±85.25)μmol TE/g,还原能力为(387.08±46.64)μmol AAE/g。
Taking Opuntia ficus-indica as raw material and preliminary qualitative of Opuntia ficus-indica pigment according to the best extraction solvent and maximum absorption wavelength. Absorbance was used as index,the optimum extraction process of the pigment was determined by single factor experiment and quadratic general otary unitized design. And then the antioxidant activity of the pigment was measured in vitro. The experiment results showed as follows:the pigment in Opuntia ficus-indica was tentatively qualitative as flavonols.The optimal extraction process of the pigment was as follows:extraction temperature was 40 ℃,extraction time was 1 h,ratio of liquid to material was 12(mL/g). The pigment had high antioxidant activity in vitro. DPPH free radical scavenging ability was(29 312.45 ±115.85) μmol FAE/g,ferric reducing antioxidant power was(5.34±0.12)mmol FE/g,hydrogen peroxide scavenging activity was(1 281 217.61±160.32)μmol FAE/g,Trolox equivalent antioxidant capacity was(3 519. 28 ±85. 25) μmol TE/g,reducing power was(387. 08 ±46.64)μmol AAE/g.
Taking Opuntia ficus-indica as raw material and preliminary qualitative of Opuntia ficus-indica pigment according to the best extraction solvent and maximum absorption wavelength. Absorbance was used as index,the optimum extraction process of the pigment was determined by single factor experiment and quadratic general otary unitized design. And then the antioxidant activity of the pigment was measured in vitro. The experiment results showed as follows:the pigment in Opuntia ficus-indica was tentatively qualitative as flavonols.The optimal extraction process of the pigment was as follows:extraction temperature was 40 ℃,extraction time was 1 h,ratio of liquid to material was 12(mL/g). The pigment had high antioxidant activity in vitro. DPPH free radical scavenging ability was(29 312.45 ±115.85) μmol FAE/g,ferric reducing antioxidant power was(5.34±0.12)mmol FE/g,hydrogen peroxide scavenging activity was(1 281 217.61±160.32)μmol FAE/g,Trolox equivalent antioxidant capacity was(3 519. 28 ±85. 25) μmol TE/g,reducing power was(387. 08 ±46.64)μmol AAE/g.
引文
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[25]CHANDRASEKARA A,SHAHIDI F.Content of in-soluble bound phenolics in millets and their contribution to antioxidant capacity[J].Journal of Agricultural and Food Chemistry,2010,58(11):6706-6714
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[27]CARMEN S.Food Colorants Chemical and Functional Properties[M].Boca Raton:CRC Press,2008:479-506
[2]DIACUE.Colors:Properties and determination of synthetic pigments[J].Encyclopedia of Food and Health,2016,9(1):284-290
[3]王慧琴,郑大威,林太凤,等.食用色素在食品中的应用及检测方法研究进展[J].食品工程,2009(4):3-5
[4]刘丽娅,陈山,王军,等.植物天然食用色素的功能及其制备工艺[J].食品与发酵工业,2006(9):96-100
[5]杨丽华,陈晓光.天然色素的资源开发和应用研究进展[J].中国食物与营养,2010(6):13-16
[6]余芳,彭常安.食用色素及其安全性分析[J].芜湖职业技术学院学报,2002(3):20-22
[7]周伟娥,凌云,张元,等.食品中合成色素的前处理与检测分析方法研究进展[J].中国食品添加剂,2015(9):150-156
[8]梁秋云,蒙华琳,刘华钢,等.仙人掌果多糖降血糖作用及其机制[J].中国新药杂志,2010(14):1252-1259
[9]曲晓婷,张名位,温其标.二次通用旋转组合设计法优化米糠蛋白提取工艺[J].食品研究与开发,2007,28(1):102-106
[10]李淳,杨士花,李永强,等.二次通用旋转试验设计优化水代法提取茶油的工艺条件[J].中国食物与营养,2012(10):42-45
[11]李永强,杨士花,高斌,等.二次通用旋转试验设计优化山茶花红色素提取的工艺[J].食品研究与开发,2009(11):160-162
[12]李永强,杨士花,高斌,等.二次通用旋转试验设计优化三角梅红色素提取工艺的研究[J].中国食品添加剂,2009(5):68-72
[13]李永强,杨士花,岳晓川,等.野生滇橄榄多酚提取工艺的优化[J].中国食物与营养,2015(1):46-50
[14]张雨,杨士花,李永强,等.番木瓜黄色素的初步定性和提取工艺优化[J].中国食物与营养,2015(5):32-35
[15]唐启义,冯明光.实用统计分析及其数据处理系统[M].北京:科学出版社,2002:159-163
[16]黄佳琦,杨士花,初雅洁,等.老黑谷米色素的提取工艺优化及体外抗氧化活性分析[J].食品科学,2016(2):19-24
[17]杨洋,韦小英,阮征.国内外天然食品抗氧化剂的研究进展[J].食品科学,2002(10):137-140
[18]韩洪坤,杨晓彤,杨庆尧,等.铁离子还原法(FRAP)测定中国被毛孢菌丝体提取物抗氧化活性[J].上海师范大学学报(自然科学版),2011(3):271-275
[19]杨少辉,宋英今,王洁华,等.雪莲果体外抗氧化和自由基清除能力[J].食品科学,2010(17):166-169
[20]CHANDRASEKARA A,NACZK M,SHAIDI F.Effect of processing on the antioxidant activity of millet grains[J].Food Chemistry,2012,133(1):1-9
[21]AKT,GULCINI.Antioxidant and radical scavenging properties of curcumin[J].Chemical Biological Interactions,2008,174(1):27-37
[22]周癉癉,杨月欣.抗氧化能力体外评价方法的进展和比较[J].卫生研究,2010(2):164-167
[23]BENZIE IF,STRAIN JJ.The ferric reducing ability of plasma(FRAP)as a measure of''antioxidant power'':the FRAP assay[J].Analytical Biochemistry,1996,239(1):70-76
[24]王立峰,鞠兴荣.3种薏米的多酚提取物清除过氧化氢自由基抗氧化能力评价[J].食品科学,2012(19):39-44
[25]CHANDRASEKARA A,SHAHIDI F.Content of in-soluble bound phenolics in millets and their contribution to antioxidant capacity[J].Journal of Agricultural and Food Chemistry,2010,58(11):6706-6714
[26]MARKAKIS P.Anthocyaninsas Food Colors[M].New York:Academic Press,1982:163-207
[27]CARMEN S.Food Colorants Chemical and Functional Properties[M].Boca Raton:CRC Press,2008:479-506