微波超声协同萃取法提取不同芦笋废弃物中黄酮类物质的研究
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摘要
基于微波超声协同萃取方式,提取经热风烘干和真空冷冻干燥处理的白芦笋废弃物及绿芦笋废弃物中的黄酮类物质,并对其提取率进行了分析比较。实验优化了微波超声萃取的最佳工艺,确定了最佳提取溶剂为80%的乙醇,微波功率为250 W,提取时间为150 s,料液比为1:30,超声频率为40Hz。样品中黄酮提取率的大小分别为:真空冷冻干燥处理绿芦笋废弃物(0.391%)>热风烘干处理绿芦笋废弃物(0.366%)>真空冷冻干燥处理白芦笋废弃物(0.014%)>热风烘干处理白芦笋废弃物(0.0088%)。该方法与传统方法相比,具有快速、高效、经济的优势,更适用于大批量样品中黄酮的提取,推进了芦笋废弃物资源的开发和综合利用。
In this paper, the ultrasonic-microwave synergistic extraction was used to extract flavonoid from white asparagus waste and green asparagus. The samples were prepared by hot air drying and vacuum freeze-drying technique respectively. Their extration rate were compared. The optimum experiment condition was determined as follows: 80% ethanol was selected as extraction solution, 250 W was the microwave power, 150 s was the extraction time, 1:30 was the solid-to-liquid ratio and 40 Hz was ultrasonic frequency. The extraction rate of flavonoid was showed in sequence: vacuum freeze-drying green asparagus waste(0.391%)>hot air drying green asparagus waste(0.366%)>vacuum freeze-drying white asparagus waste(0.014%)>hot air drying green asparagus waste(0.0088%). This proposed method has the advantages of good speed, high efficiency and low cost compared with traditional method, which could be applied in large amount samples' flavonoid extraction. Furthermore, this paper provided much useful information for the development and comprehensive utilization of asparagus waste.
In this paper, the ultrasonic-microwave synergistic extraction was used to extract flavonoid from white asparagus waste and green asparagus. The samples were prepared by hot air drying and vacuum freeze-drying technique respectively. Their extration rate were compared. The optimum experiment condition was determined as follows: 80% ethanol was selected as extraction solution, 250 W was the microwave power, 150 s was the extraction time, 1:30 was the solid-to-liquid ratio and 40 Hz was ultrasonic frequency. The extraction rate of flavonoid was showed in sequence: vacuum freeze-drying green asparagus waste(0.391%)>hot air drying green asparagus waste(0.366%)>vacuum freeze-drying white asparagus waste(0.014%)>hot air drying green asparagus waste(0.0088%). This proposed method has the advantages of good speed, high efficiency and low cost compared with traditional method, which could be applied in large amount samples' flavonoid extraction. Furthermore, this paper provided much useful information for the development and comprehensive utilization of asparagus waste.
引文
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[14]申远,张清安,易璇,等.超声波处理对红葡萄酒总酚、总黄酮含量及自由基清除活性的影响[J].食品工业科技,2015,36(23):111-115.
[15]Yahyaoui M,G Nessrine,I Sifaoui,et al.Comparison of the Effect of Various Extraction Methods on the Phytochemical Composition and Antioxidant Activity of Thymelaea hirsuta L.aerial parts in Tunisia.Biosci[J].Biotech Res Asia,2017,14(3):997-1007.
[16]石同同,陈莹莹,王颉,等.响应面法优化超声提取真空冷冻干燥中华苦荬菜总黄酮工艺研究[J].食品科技,2014,39(01):226-230.
[2]陆伟,石显亮,李玲玉,等.芦笋下脚料的综合开发利用[J].江西畜牧兽医杂志,2017,(01):34-36.
[3]Shao Y,Chin C K,Ho C T,et al.Anti-tumor activity of the crude saponins obtained from asparagus[J].Cancer Letters,1996,104(1):31-36.
[4]Stirpe F,Gasperi-Campani A,Barbieri L,et al.Ribosomeinactivating proteins from the seeds of Saponaria officinalis L.(soapwort),of Agrostemma githago L.(corn cockle)and of Asparagus officinalis L.(asparagus),and from the latex of Hura crepitans L.(sandbox tree)[J].Biochemical Journal,1983,216(3):617.
[5]申梅淑,宋明勋,杨旭东.芦笋多糖对衰老小鼠p16基因表达的影响[J].牡丹江医学院学报,2009,30(03):1-2.
[6]张志远.芦笋粗多糖对正常小鼠免疫功能的影响[J].郑州牧业工程高等专科学校学报,2003,(02):83-84.
[7]高彦祥.芦笋的“废料”价值大[J].农家书屋,2018,(02):56.
[8]蒋丹,陶凤云,李亚秋,等.芦笋中黄酮类化合物的研究进展[J].食品工业科技,2014,35(03):357-362.
[9]宋佳.芦笋废弃物中黄酮化合物的纯化及其性质研究[D].无锡:江南大学,2012.
[10]Makris D P,J T Rossiter.Domestic processing of onion bulbs(Allium cepa)and asparagus spears(Asparagus officinalis):effect on flavonol content and antioxidant status[J].Journal of Agricultural&Food Chemistry,Journal of Agricultural&Food Chemistry,2001,49(7):3216.
[11]葛青,毛建卫,吴良如,等.超声波辅助水提取淡竹叶黄酮和固形物的工艺研究[J].竹子学报,2017,36(03):39-43.
[12]余晶晶,童群义.超声微波协同萃取蜂胶中黄酮类物质的研究[J].食品工业科技,2013,34(04):314-317.
[13]Kaur P,A Chaudhary,B Singh Gopichand.An efficient microwave assisted extraction of phenolic compounds and antioxidant potential of Ginkgo biloba[J].Natural product communications,2012,7(2):203-206.
[14]申远,张清安,易璇,等.超声波处理对红葡萄酒总酚、总黄酮含量及自由基清除活性的影响[J].食品工业科技,2015,36(23):111-115.
[15]Yahyaoui M,G Nessrine,I Sifaoui,et al.Comparison of the Effect of Various Extraction Methods on the Phytochemical Composition and Antioxidant Activity of Thymelaea hirsuta L.aerial parts in Tunisia.Biosci[J].Biotech Res Asia,2017,14(3):997-1007.
[16]石同同,陈莹莹,王颉,等.响应面法优化超声提取真空冷冻干燥中华苦荬菜总黄酮工艺研究[J].食品科技,2014,39(01):226-230.