超临界萃取参数对番茄红素产量及抗氧化活性的影响
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摘要
本研究探讨了超临界二氧化碳(SC-CO_2)萃取番茄皮的3种参数对番茄红素提取率和抗氧化活性的影响。采用Box and Behnken设计,研究了3个独立变量(温度40℃～100℃,压力20～40 MPa,流速1.0～2.0 m L/min)对番茄红素产量的影响;TEAC试验用于评估来自SC-CO_2流体萃取物的抗氧化活性。研究显示,SC-CO_2萃取温度、压力和温度的二次方是影响番茄红素产量的显著正影响因素(p<0.05)。在100℃、40 MPa和1.5 mL/min时总番茄红素提取含量最大(29.88μg/g)。SC-CO_2流体萃取参数对提取物抗氧化活性有显著影响。当提取温度从40℃升高到70℃时,抗氧化剂活性没有显著差异(p>0.05),但当温度高于70℃时抗氧化活性逐渐降低。当操作温度从40℃升高到100℃时,全反式番茄红素与顺式异构体的比例从2.79变为1.39,表明由于产生顺式异构体而提高了生物利用度。SC-CO_2流体萃取压力和流速对抗氧化活性没有显著影响。
A bstract This study investigated the eff e cts of three parameters of supercritical carbon dioxide(SC-CO_2)extraction on lycopene extraction efficiency and antioxidant activity. Using the Box and Behnken design, the effects of three independent variables(temperature: 40℃～100℃, pressure: 20～40 MPa, flow rate: 1.0～2.0 mL/min) on the yield of lycopene were studied; the TEAC test was used to evaluate the antioxidant activity of SC-CO_2 fluid extracts. Studies showed that temperature, pressure, and square of temperature of SC-CO_2 extraction were significantly positive contributors to lycopene production(p<0.05). The total lycopene content was the highest(29.88 μg/g) at 100℃, 40 MPa and 1.5 mL/min. The parameters of SC-CO_2 fluid extraction significantly affected the antioxidant activity of extracts. When the extraction temperature increased from 40℃ to 70℃, there was no significant difference in antioxidant activity(p>0.05), but the antioxidant activity gradually decreased when the temperature was higher than 70℃. When the operating temperature raised from 40℃ to 100℃, the ratio of alltrans-lycopene to the cis-isomer changed from 2.79 to 1.39, indicating an increase in bioavailability due to cis-isomer production. SC-CO_2 fluid extraction pressure and flow rate had no significant effect on antioxidant activity.
A bstract This study investigated the eff e cts of three parameters of supercritical carbon dioxide(SC-CO_2)extraction on lycopene extraction efficiency and antioxidant activity. Using the Box and Behnken design, the effects of three independent variables(temperature: 40℃～100℃, pressure: 20～40 MPa, flow rate: 1.0～2.0 mL/min) on the yield of lycopene were studied; the TEAC test was used to evaluate the antioxidant activity of SC-CO_2 fluid extracts. Studies showed that temperature, pressure, and square of temperature of SC-CO_2 extraction were significantly positive contributors to lycopene production(p<0.05). The total lycopene content was the highest(29.88 μg/g) at 100℃, 40 MPa and 1.5 mL/min. The parameters of SC-CO_2 fluid extraction significantly affected the antioxidant activity of extracts. When the extraction temperature increased from 40℃ to 70℃, there was no significant difference in antioxidant activity(p>0.05), but the antioxidant activity gradually decreased when the temperature was higher than 70℃. When the operating temperature raised from 40℃ to 100℃, the ratio of alltrans-lycopene to the cis-isomer changed from 2.79 to 1.39, indicating an increase in bioavailability due to cis-isomer production. SC-CO_2 fluid extraction pressure and flow rate had no significant effect on antioxidant activity.
引文
Baysal T.,Ersus S.,and Starmans D.A.J.,2000,Supercritical CO2extraction ofβ-carotene and lycopene from tomato paste waste,J.Agric.Food Chem.,48(11):5507-5511
Boileau A.C.,Merchen N.R.,Wasson K.,Atkinson C.A.,and Erdman J.W.,1999,Cis-lycopene is more bioavailable than trans-lycopene in vitro and in vivo in lymph-cannulated ferrets,J.Nutr.,129(6):1176-1181
Box G.E.P.,and Behnken D.W.,1960,Some new three level designs for the study of quantitative variables,Technometrics,2(4):455-475
Cheng J.H.,Liu H.B.,and Yu X.T.,2016,The study of supercritical fluid extraction of lycopene on autumn olive,Shipin Yanjiu Yu Kaifa(Food Research and Development),37(13):45-47(成建红,刘惠斌,于喜涛,2016,秋橄榄番茄红素超临界CO2萃取工艺研究,食品研究与开发,37(13):45-47)
Fan X.Y.,Dong S.L.,Meng H.J.,Wu L.,Song J.,and Duan J.P.,2016,Study on the effect and mechanism of lycopene on gastric cancer,Zhonghua Linchuang Yishi Zazhi(Chinese Journal of Clinicians),10(6):858-860(范现英,董胜利,孟弘婧,吴垒,宋建,段俊鹏,2016,番茄红素抗胃癌作用及机制的研究,中华临床医师杂志,10(6):858-860)
Hawthorne S.B.,Galy A.B.,Schmitt V.O.,and Miller D.J.,1995,Effect of sfe flow rate on extraction rates:classifying sample extraction behavior,Analy.Chem.,67(15):2723-2732
Liu G.A.,Xue Y.,Ma W.,Li G.C.,and Wu Y.N.,2016,The antioxidant activity studies of lycopene,Xibei Shifan Daxue Xuebao(Journal of Northwest Normal University(Natural Science)),52(2):89-94(刘国安,薛莹,马伟,李贵琛,吴亚楠,2016,番茄红素的抗氧化活性研究,西北师范大学学报(自然科学版),52(2):89-94)
Marsili R.,and Callahan D.,1993,Comparison of a liquid solvent extraction technique and supercritical fluid extraction for the determination of alpha-and beta-carotene in vegetables,Journal of Chromatographic Science,31(10):422
Mayer-Miebach E.,Behsnilian D.,Regier M.,and Schuchmann H.P.,2005,Thermal processing of carrots:Lycopene stability and isomerisation with regard to antioxidant potential,Food Res.Int.,38(8):1103-1108
Miller N.J.,and Riceevans C.A.,1997,The relative contributions of ascorbic acid and phenolic antioxidants to the total antioxidant activity of orange and apple fruit juices and blackcurrant drink,Food Chem.,60(3):331-337
Shi J.,and Maguer M.L.,2000,Lycopene in tomatoes:chemical and physical properties affected by food processing,Critical Reviews in Biotechnology,20(4):293-334
Topal U.,Sasaki M.,Goto M.,and Hayakawa K.,2006,Extraction of lycopene from tomato skin with supercritical carbon dioxide:effect of operating conditions and solubility analysis,J.Agric.Food Chem.,54(15):5604-5610
Tu B.J.,Li Y.,Chen S.L.,and Zou Q.,2014,Research on extraction processing of lycopene from tomato using supercritical CO2and its antioxidant activity,Shipin Gongye(The Food Industry),(6):138-143(涂宝军,李勇,陈尚龙,邹绮,2014,超临界CO2萃取番茄红素工艺及其抗氧化性能研究,食品工业,(6):138-143)
Vági E.M.,Simándi B.,VásárhelyinéK.P.,Daood H.,Kéry A.,Doleschall F.,and Nagy B.,2007,Supercritical carbon dioxide extraction of carotenoids,tocopherols and sitosterols from industrial tomato by-products,Journal of Supercritical Fluids,40(2):218-226
Wang K.,Ma L.Y.,Wu X.F.,and Xiao X.Y.,2015,Research progress of lycopene,Zhongguo Yaoshi(Chinese Pharmaceutical Affairs),(3):266-272(王昆,马玲云,吴先富,肖新月,2015,番茄红素的研究概况,中国药事,(3):266-272)
Zhang Y.,Sun X.H.,Gao L.,and Liu C.Y.,2006,Progress in biological function of lycopene,Shipin Yu Yaopin(Food and Drug),8(8):19-20(张勇,孙晓红,高玲,刘春英,2006,番茄红素生物学功能的研究进展,食品与药品,8(8):19-20)
Zhong Y.,and Sun S.Q.,2015,Protective effects of lycopene against oxidative stress-induce d injury,Chongqing Yixue(Chongqing Medicine),(9):1157-1161(钟源,孙善全,2015,番茄红素对心肌细胞氧化应激损伤的保护作用,重庆医学,(9):1157-1161)
Boileau A.C.,Merchen N.R.,Wasson K.,Atkinson C.A.,and Erdman J.W.,1999,Cis-lycopene is more bioavailable than trans-lycopene in vitro and in vivo in lymph-cannulated ferrets,J.Nutr.,129(6):1176-1181
Box G.E.P.,and Behnken D.W.,1960,Some new three level designs for the study of quantitative variables,Technometrics,2(4):455-475
Cheng J.H.,Liu H.B.,and Yu X.T.,2016,The study of supercritical fluid extraction of lycopene on autumn olive,Shipin Yanjiu Yu Kaifa(Food Research and Development),37(13):45-47(成建红,刘惠斌,于喜涛,2016,秋橄榄番茄红素超临界CO2萃取工艺研究,食品研究与开发,37(13):45-47)
Fan X.Y.,Dong S.L.,Meng H.J.,Wu L.,Song J.,and Duan J.P.,2016,Study on the effect and mechanism of lycopene on gastric cancer,Zhonghua Linchuang Yishi Zazhi(Chinese Journal of Clinicians),10(6):858-860(范现英,董胜利,孟弘婧,吴垒,宋建,段俊鹏,2016,番茄红素抗胃癌作用及机制的研究,中华临床医师杂志,10(6):858-860)
Hawthorne S.B.,Galy A.B.,Schmitt V.O.,and Miller D.J.,1995,Effect of sfe flow rate on extraction rates:classifying sample extraction behavior,Analy.Chem.,67(15):2723-2732
Liu G.A.,Xue Y.,Ma W.,Li G.C.,and Wu Y.N.,2016,The antioxidant activity studies of lycopene,Xibei Shifan Daxue Xuebao(Journal of Northwest Normal University(Natural Science)),52(2):89-94(刘国安,薛莹,马伟,李贵琛,吴亚楠,2016,番茄红素的抗氧化活性研究,西北师范大学学报(自然科学版),52(2):89-94)
Marsili R.,and Callahan D.,1993,Comparison of a liquid solvent extraction technique and supercritical fluid extraction for the determination of alpha-and beta-carotene in vegetables,Journal of Chromatographic Science,31(10):422
Mayer-Miebach E.,Behsnilian D.,Regier M.,and Schuchmann H.P.,2005,Thermal processing of carrots:Lycopene stability and isomerisation with regard to antioxidant potential,Food Res.Int.,38(8):1103-1108
Miller N.J.,and Riceevans C.A.,1997,The relative contributions of ascorbic acid and phenolic antioxidants to the total antioxidant activity of orange and apple fruit juices and blackcurrant drink,Food Chem.,60(3):331-337
Shi J.,and Maguer M.L.,2000,Lycopene in tomatoes:chemical and physical properties affected by food processing,Critical Reviews in Biotechnology,20(4):293-334
Topal U.,Sasaki M.,Goto M.,and Hayakawa K.,2006,Extraction of lycopene from tomato skin with supercritical carbon dioxide:effect of operating conditions and solubility analysis,J.Agric.Food Chem.,54(15):5604-5610
Tu B.J.,Li Y.,Chen S.L.,and Zou Q.,2014,Research on extraction processing of lycopene from tomato using supercritical CO2and its antioxidant activity,Shipin Gongye(The Food Industry),(6):138-143(涂宝军,李勇,陈尚龙,邹绮,2014,超临界CO2萃取番茄红素工艺及其抗氧化性能研究,食品工业,(6):138-143)
Vági E.M.,Simándi B.,VásárhelyinéK.P.,Daood H.,Kéry A.,Doleschall F.,and Nagy B.,2007,Supercritical carbon dioxide extraction of carotenoids,tocopherols and sitosterols from industrial tomato by-products,Journal of Supercritical Fluids,40(2):218-226
Wang K.,Ma L.Y.,Wu X.F.,and Xiao X.Y.,2015,Research progress of lycopene,Zhongguo Yaoshi(Chinese Pharmaceutical Affairs),(3):266-272(王昆,马玲云,吴先富,肖新月,2015,番茄红素的研究概况,中国药事,(3):266-272)
Zhang Y.,Sun X.H.,Gao L.,and Liu C.Y.,2006,Progress in biological function of lycopene,Shipin Yu Yaopin(Food and Drug),8(8):19-20(张勇,孙晓红,高玲,刘春英,2006,番茄红素生物学功能的研究进展,食品与药品,8(8):19-20)
Zhong Y.,and Sun S.Q.,2015,Protective effects of lycopene against oxidative stress-induce d injury,Chongqing Yixue(Chongqing Medicine),(9):1157-1161(钟源,孙善全,2015,番茄红素对心肌细胞氧化应激损伤的保护作用,重庆医学,(9):1157-1161)