大孔吸附树脂纯化草莓多酚及体外抗氧化活性研究
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摘要
通过静态、动态吸附和解吸实验,研究了3种大孔吸附树脂对草莓多酚的纯化效果,并分析了纯化的草莓多酚在体外的抗氧化活性。结果表明:在3种大孔吸附树脂中, HPD400树脂对草莓多酚的吸附和解吸率最高。得出的HPD400大孔树脂纯化草莓多酚的最优工艺参数如下:质量浓度为3 mg/mL、pH值为2.0的草莓多酚提取液以1 mL/min的流速进行上样,并用80 mL体积分数为50%的乙醇以1 mL/min的流速进行洗脱。经HPD400大孔树脂分离纯化后的草莓多酚纯度约是纯化前的2.71倍,其总抗氧化能力也提高了2.88倍。纯化草莓多酚清除DPPH·自由基、羟基(·OH)自由基和超氧阴离子(O_2~(·-))自由基的能力显著高于同浓度粗多酚的。
The purification effects of 3 kinds of macroporous resins on strawberry polyphenol were researched through static-state and dynamic adsorption and desorption experiments, and the antioxidant activities of the purified strawberry polyphenol in vitro were analyzed. The results indicated that: among 3 kinds of macroporous resins, HPD400 resin had the highest adsorption rate and desorption rate on strawberry polyphenol. The optimum technological parameters for the purification of strawberry polyphenol by HPD400 resin were obtained as follows: loading the samples with 3 mg/mL strawberry polyphenol extracting solution(pH 2.0) at the flow velocity of 1 mL/min; eluting the adsorbed polyphenol with 80 mL 50%(volume fraction) ethanol at the flow velocity of 1 mL/min. After strawberry polyphenol was isolated and purified by HPD400 resin, its purity was enhanced by about 171%, and its total antioxidant capacity was increased by 288%. The in-vitro removing capacity of the purified strawberry polyphenol on DPPH· free radical, hydroxy(·OH) free radical and superoxide anion free radical was significantly stronger than that of the same concentration of rude polyphenol.
The purification effects of 3 kinds of macroporous resins on strawberry polyphenol were researched through static-state and dynamic adsorption and desorption experiments, and the antioxidant activities of the purified strawberry polyphenol in vitro were analyzed. The results indicated that: among 3 kinds of macroporous resins, HPD400 resin had the highest adsorption rate and desorption rate on strawberry polyphenol. The optimum technological parameters for the purification of strawberry polyphenol by HPD400 resin were obtained as follows: loading the samples with 3 mg/mL strawberry polyphenol extracting solution(pH 2.0) at the flow velocity of 1 mL/min; eluting the adsorbed polyphenol with 80 mL 50%(volume fraction) ethanol at the flow velocity of 1 mL/min. After strawberry polyphenol was isolated and purified by HPD400 resin, its purity was enhanced by about 171%, and its total antioxidant capacity was increased by 288%. The in-vitro removing capacity of the purified strawberry polyphenol on DPPH· free radical, hydroxy(·OH) free radical and superoxide anion free radical was significantly stronger than that of the same concentration of rude polyphenol.
引文
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[21] 杨虎,张生堂,高国强.玫瑰黄酮的提取及其清除DPPH自由基活性研究[J].食品科学,2012(24):152-155.
[22] 陈晨,胡文忠,田沛源,等.超声辅助提取香蕉皮多酚工艺优化及其抗氧化性的分析[J].食品科学,2014(2):12-17.
[23] 汪洪武,刘艳清.大孔吸附树脂的应用研究进展[J].中药材,2005(4):353-356.
[24] 张家瑞.大孔树脂纯化覆盆子黄酮的研究[J].现代食品科技,2013(4):817-821.
[25] 艾志录,王育红,王海,等.大孔树脂对苹果渣中多酚物质的吸附研究[J].农业工程学报,2007,23(8):245-248.
[2] Pereza A G,Olias R,Espada J,et al.Rapid determination of sugars,nonvolatile acids,and ascorbic acid in strawberry and other fruits [J].Journal of Agricultural and Food Chemistry,1997,45(9):3545-3549.
[3] Wang S Y,Galletta G J.Compositional change in Colletotrichum (anthracnose) infected strawberry fruit [J].Acta Horticulturae,2002,567:815-819.
[4] Silvia T,Elena D I,Damiano R,et al.Antioxidant capacity,ascorbic acid,total phenols and carotenoids changes during harvest and after storage of Hayward kiwifruit [J].Food Chemistry,2008,107(1):282-288.
[5] Wang H,Cao G,Prior R L.Total antioxidant capacity of fruits [J].Journal of Agricultural and Food Chemistry,1996,44(3):701-705.
[6] Giampieri F,Alvarez-Suarez J M,Mazzoni L,et al.The potential impact of strawberry on human health [J].Natural Product Research,2013,27(4-5):448-455.
[7] Giampieri F,Tulipani S,Alvarez-Suarez J M,et al.The strawberry:composition,nutritional quality,and impact on human health [J].Nutrition,2012,28(1):9-19.
[8] Giampieri F,Alvarez-Suarez J M,Battino M.Strawberry and human health:effects beyond antioxidant activity [J].Journal of Agricultural and Food Chemistry,2014,62(18):3867-3876.
[9] Battino M,Beekwilder J,Denoyes-Rothan B,et al.Bioactive compounds in berries relevant to human health [J].Nutrition Reviews,2009,67(s1):S145-S150.
[10] 陶莎,黄英,康玉凡,等.大孔吸附树脂分离纯化红小豆多酚工艺及效果[J].农业工程学报,2013,23(29):276-285.
[11] 徐青,陆莹莹,辛健美,等.大孔树脂吸附分离海芦笋中黄酮类化合物工艺[J].食品科学,2011,32(2):115-119.
[12] 冯进,李敏,曾晓雄,等.大孔树脂纯化蓝莓叶多酚及其组成分析[J].食品科学,2013,34(10):86-91.
[13] 舒适,万勇斌,胡传荣,等.油橄榄果渣中多酚的提取与纯化研究[J].粮食与油脂,2018,31(6):96-100.
[14] 旷慧.红树莓多酚的提取、分离纯化、组分分析和抗氧化活性研究[D].哈尔滨:东北林业大学,2017:37-38.
[15] 郭佩佩,张雪娟,马永珍,等.大孔树脂分离对银杏外种皮多酚抗氧化及抑菌活性的影响[J].湖北农业科学,2018,57(11):75-78.
[16] 张倩茹,尹蓉,段泽敏,等.5种大孔树脂分离苹果多酚的比较研究[J].山西农业科学,2017,45(6):538-543.
[17] Mahdavi P,Nikniaz Z,Rafraf M,et al.Determination and comparison of total polyphenol and vitamin C contents of natural fresh and commercial fruit juices [J].Pakistan Journal of Nutrition,2010,9(10):968- 972.
[18] 唐丽丽,刘邻渭,孙丽芳,等.大孔树脂对石榴皮中多酚物质的吸附研究[J].食品研究与开发,2011,32(5):48-51.
[19] 王雅,樊明涛,赵萍,等.大孔树脂对沙枣多酚的动态吸附解析性能研究[J].西北农林科技大学学报:自然科学版,2010,38(12):215-220.
[20] 李瑞光,刘邻渭,郑海燕,等.大孔树脂分离纯化芦苇叶总黄酮[J].食品研究与开发,2009,30(3):60-64.
[21] 杨虎,张生堂,高国强.玫瑰黄酮的提取及其清除DPPH自由基活性研究[J].食品科学,2012(24):152-155.
[22] 陈晨,胡文忠,田沛源,等.超声辅助提取香蕉皮多酚工艺优化及其抗氧化性的分析[J].食品科学,2014(2):12-17.
[23] 汪洪武,刘艳清.大孔吸附树脂的应用研究进展[J].中药材,2005(4):353-356.
[24] 张家瑞.大孔树脂纯化覆盆子黄酮的研究[J].现代食品科技,2013(4):817-821.
[25] 艾志录,王育红,王海,等.大孔树脂对苹果渣中多酚物质的吸附研究[J].农业工程学报,2007,23(8):245-248.