响应面法优化桑椹白藜芦醇的提取工艺条件
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摘要
白藜芦醇是一种具有抗氧化、抑菌、抗癌、保护心血管、延缓衰老等诸多生理作用的多酚化合物。以药食两用的桑椹为原料,在单因素试验基础上,采用中心组合法设计响应面试验优化桑椹白藜芦醇的提取工艺条件。结果表明,桑椹中白藜芦醇提取的最佳工艺参数为:以甲醇作为提取剂,料液比1∶30,提取温度27.5℃,提取时间8.0 h。通过液相色谱对桑椹中的白藜芦醇进行定性定量分析,桑椹冻干粉中白藜芦醇的提取量为315.30μg/g。
As one of the important polyphenolic compounds, resveratrol exhibits multiple bioactivity such as anti-oxidant, anti-bacterial, antitumor, cardioprotective and anti-aging. On the basis of single factor test, the extraction process of resveratrol in mulberry fruit was optimized by central composite design-response surface experiment. The parameters in the optimum extraction process were obtained by adopting methanol as the extraction agent with material-solvent ratio 1∶ 30, extraction temperature 27.5 ℃ and extraction duration 8.0 h. Qualitative and quantitative analysis by HPLC showed that the extraction yield of resveratrol from freeze-dried mulberry fruit was 315.30 μg/g.
As one of the important polyphenolic compounds, resveratrol exhibits multiple bioactivity such as anti-oxidant, anti-bacterial, antitumor, cardioprotective and anti-aging. On the basis of single factor test, the extraction process of resveratrol in mulberry fruit was optimized by central composite design-response surface experiment. The parameters in the optimum extraction process were obtained by adopting methanol as the extraction agent with material-solvent ratio 1∶ 30, extraction temperature 27.5 ℃ and extraction duration 8.0 h. Qualitative and quantitative analysis by HPLC showed that the extraction yield of resveratrol from freeze-dried mulberry fruit was 315.30 μg/g.
引文
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[6]王宓,赵然,刘琳,等.不同溶剂提取葡萄酒中白藜芦醇及其糖苷异构体[J].食品工业科技,2017,38(4):87-89;100
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[10]王月珍,汪岩,马千里,等.响应面法优化酶解提取花生根茎中白藜芦醇[J].食品研究与开发,2016,37(1):134-137
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[13]谢小花,陈静,安晓婷,等.桑葚的化学成分和功效作用研究进展[J].吉林工程技术师范学院学报,2017,33(9):85-87
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[19]王虹玲,吴优,于子箫,等.酿酒葡萄皮渣中白藜芦醇的提取及抗氧化、抗肿瘤活性的研究[J].中国酿造,2018,37(7):112-116
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[21]朱祥瑞,杨逸文,占鹏飞,等.桑椹采摘后白藜芦醇含量的变化[J].蚕桑通报,2013,44(1):32-34
[22]占鹏飞,张燕,朱祥瑞.桑树各部位中白藜芦醇的提取与测定[J].蚕桑通报,2008,39(4):19-22
[23]朱祥瑞,费建明,杨逸文,等.桑椹和桑枝中白藜芦醇的提取及含量测定[J].蚕业科学,2007,33(1):110-112
[24]陈琼玲,薛霖莉,樊迎,等.响应面法优化桑葚果渣中白藜芦醇的提取工艺[J].山西农业科学,2016,44(6):836-839;856
[25]李妍,刘学铭,刘吉平,等.不同果桑品种桑椹成熟过程中非花青素酚类物质的含量变化[J].蚕业科学,2008,34(4):711-717
[26]赵康.桑椹中白藜芦醇及其苷的含量和光稳定性研究及MaPAL基因的克隆分析[D].重庆:西南大学,2010
[27]葛亮,杨清香,张志强.超声波提取桑葚中白藜芦醇的工艺[J].食品研究与开发,2010,31(7):69-72
[28]王锟,耿红玲,赵玮,等.葡萄酒中白藜芦醇总量稳定性的研究[J].酿酒科技,2017(5):57-60
[29]乔晓月,靳迎春,曹喜涛,等.白藜芦醇丹阳黄酒抗氧化性和稳定性研究[J].中国酿造,2018,37(7):117-121
[30]ZHANG H J,LIU Y N,WANG M,et al.One-potβ-cyclodextrin assisted extraction of active ingredients from Xue-Zhi-Ning basing its encapsulated ability[J].Carbohydr Polym,2015,132:437-443
[31]RAJHA H N,CHACAR S,AFIF C,et al.β-cyclodextrin-assisted extraction of polyphenols from vine shoot cultivars[J].J Agric Food Chem,2015,63(13):3387-3393
[32]LOPEZ-MIRANDA S,SERRANO-MARTINEZ A,HERNANDEZ-SANCHEZ P,et al.Use of cyclodextrins to recover catechin and epicatechin from red grape pomace[J].Food Chem,2016,203:379-385
[33]PARMAR I,SHARMA S,RUPASINGHE H P V.Optimization ofβ-cyclodextrin-based flavonol extraction from apple pomace using response surface methodology[J].J Food Sci Technol,2014,52(4):2202-2210
[2]ZHAO G R,TIAN L L,MA Q,et al.Peroxynitrite scavenging activities of resveratrol and piceid[J].Chem Res Chin Univ,2012,28(6):953-956
[3]赵霞,陆阳,陈泽乃.白黎芦醇的化学药理研究进展[J].中草药,1998,29(12):837-839
[4]SHI J L,HE M Y,CAO J L,et al.The comparative analysis of the potential relationship between resveratrol and stilbene synthase gene family in the development stages of grapes(Vitis quinquangularis and Vitis vinifera)[J].Plant Physiol Biochem,2014,74:24-32
[5]董爱文,姚姝凤,许新军,等.虎杖果实中白藜芦醇与大黄素提取工艺优化及其与3类根茎含量比较[J].食品科学,2016,37(10):12-16
[6]王宓,赵然,刘琳,等.不同溶剂提取葡萄酒中白藜芦醇及其糖苷异构体[J].食品工业科技,2017,38(4):87-89;100
[7]缪文玉,秦楠.超声波辅助提取葡萄皮渣中白藜芦醇的工艺优化及稳定性研究[J].山西农业科学,2017,45(6):1006-1010
[8]杨美玲,王纪忠,丁竞,等.葡萄果实不同部位白藜芦醇提取工艺及含量研究[J].现代农业科技,2017(19):251-253
[9]王周利,袁亚宏,刘宇璇,等.响应面法优化β-环糊精提取葡萄叶白藜芦醇工艺[J].食品科学,2016,37(22):13-19
[10]王月珍,汪岩,马千里,等.响应面法优化酶解提取花生根茎中白藜芦醇[J].食品研究与开发,2016,37(1):134-137
[11]谭属琼,谢勇武.超声波辅助酶法优选花生芽中白藜芦醇提取工艺[J].贵州师范大学学报(自然科学版),2016,34(4):68-74
[12]MEI Y Z,LIU R X,WANG D P,et al.Biocatalysis and biotransformation of resveratrol in microorganisms[J].Biotechnol Lett,2015,37(1):9-18
[13]谢小花,陈静,安晓婷,等.桑葚的化学成分和功效作用研究进展[J].吉林工程技术师范学院学报,2017,33(9):85-87
[14]赵秀玲,范道春.桑椹的生理活性成分、提取检测及药理作用研究进展[J].药物分析杂志,2017,37(3):378-385
[15]SHRIKANTA A,KUMAR A,GOVINDASWAMY V.Resveratrol content and antioxidant properties of underutilized fruits[J].J Food Sci Technol,2015,52(1):383-390
[16]安宝树,沙见浩,罗星.花生植株白藜芦醇提取工艺的优化[J].贵州农业科学,2017,45(6):114-118
[17]杨美玲,王纪忠,丁竞,等.葡萄果实不同部位白藜芦醇提取工艺及含量研究[J].现代农业科技,2017(19):251-253
[18]王崑仑,赵修华,祖元刚,等.白藜芦醇在几种植物中各部位的分布[J].植物研究,2015,35(4):638-640
[19]王虹玲,吴优,于子箫,等.酿酒葡萄皮渣中白藜芦醇的提取及抗氧化、抗肿瘤活性的研究[J].中国酿造,2018,37(7):112-116
[20]赵康,苏政荣,杨碧文,等.桑椹中白藜芦醇及白藜芦醇苷测定方法的建立及含量比较[J].食品科学,2010,31(14):241-244
[21]朱祥瑞,杨逸文,占鹏飞,等.桑椹采摘后白藜芦醇含量的变化[J].蚕桑通报,2013,44(1):32-34
[22]占鹏飞,张燕,朱祥瑞.桑树各部位中白藜芦醇的提取与测定[J].蚕桑通报,2008,39(4):19-22
[23]朱祥瑞,费建明,杨逸文,等.桑椹和桑枝中白藜芦醇的提取及含量测定[J].蚕业科学,2007,33(1):110-112
[24]陈琼玲,薛霖莉,樊迎,等.响应面法优化桑葚果渣中白藜芦醇的提取工艺[J].山西农业科学,2016,44(6):836-839;856
[25]李妍,刘学铭,刘吉平,等.不同果桑品种桑椹成熟过程中非花青素酚类物质的含量变化[J].蚕业科学,2008,34(4):711-717
[26]赵康.桑椹中白藜芦醇及其苷的含量和光稳定性研究及MaPAL基因的克隆分析[D].重庆:西南大学,2010
[27]葛亮,杨清香,张志强.超声波提取桑葚中白藜芦醇的工艺[J].食品研究与开发,2010,31(7):69-72
[28]王锟,耿红玲,赵玮,等.葡萄酒中白藜芦醇总量稳定性的研究[J].酿酒科技,2017(5):57-60
[29]乔晓月,靳迎春,曹喜涛,等.白藜芦醇丹阳黄酒抗氧化性和稳定性研究[J].中国酿造,2018,37(7):117-121
[30]ZHANG H J,LIU Y N,WANG M,et al.One-potβ-cyclodextrin assisted extraction of active ingredients from Xue-Zhi-Ning basing its encapsulated ability[J].Carbohydr Polym,2015,132:437-443
[31]RAJHA H N,CHACAR S,AFIF C,et al.β-cyclodextrin-assisted extraction of polyphenols from vine shoot cultivars[J].J Agric Food Chem,2015,63(13):3387-3393
[32]LOPEZ-MIRANDA S,SERRANO-MARTINEZ A,HERNANDEZ-SANCHEZ P,et al.Use of cyclodextrins to recover catechin and epicatechin from red grape pomace[J].Food Chem,2016,203:379-385
[33]PARMAR I,SHARMA S,RUPASINGHE H P V.Optimization ofβ-cyclodextrin-based flavonol extraction from apple pomace using response surface methodology[J].J Food Sci Technol,2014,52(4):2202-2210