苦菜总黄酮超声波辅助提取及抗氧化能力研究
|
摘要
为开发和利用苦菜中的黄酮资源,采用超声波辅助法提取苦菜总黄酮,通过响应面分析法对苦菜总黄酮超声波辅助提取工艺条件进行优化,并对最佳提取条件下苦菜总黄酮提取液的抗氧化能力进行分析。结果表明,苦菜总黄酮超声泼辅助提取最优工艺参数为:乙醇浓度49%、浸提温度69℃、浸提时间162 min、料液比1∶62(m/v),此条件下苦菜黄酮得率为3. 73%±0. 03%。最优提取条件下,苦菜总黄酮提取液清除DPPH自由基、羟基自由基、超氧阴离子自由基的IC_(50)分别为0. 005 9、0. 153、0. 024 8mg·mL~(-1),表现出较强的抗氧化能力。本研究结果为苦菜黄酮的开发应用提供了理论基础。
In order to develop and utilize flavonoids in Sonchus oleraceus,total flavonoids from Sonchus oleraceus were extracted by ultrasonic-assisted method. The extaction conditions of ultrasonic-assisted extraction of total flavonoids from Sonchus oleraceus were optimized by response surface methodology and the antioxidant capacity of the total flavonoids under the optimal extraction conditions was analyzed. The results showed that the optimal extraction parameters were as follows,ethanol concentration 49%,extraction temperature 69℃,extraction time 162 min,and solid-liquid ratio 1 ∶62( m/v). Under these conditions,the yield of total flavonoids were 3. 73%±0. 03%,and the IC_(50) of scavenging DPPH free radical,hydroxyl free radical and superoxide anion free radical were 0. 005 9,0. 153,0. 024 8 mg·mL~(-1),respectively,implying such material had a strong antioxidant activity in vitro. This research would provide the theoretical basis for the development and application of flavonoids from Sonchus oleraceus.
In order to develop and utilize flavonoids in Sonchus oleraceus,total flavonoids from Sonchus oleraceus were extracted by ultrasonic-assisted method. The extaction conditions of ultrasonic-assisted extraction of total flavonoids from Sonchus oleraceus were optimized by response surface methodology and the antioxidant capacity of the total flavonoids under the optimal extraction conditions was analyzed. The results showed that the optimal extraction parameters were as follows,ethanol concentration 49%,extraction temperature 69℃,extraction time 162 min,and solid-liquid ratio 1 ∶62( m/v). Under these conditions,the yield of total flavonoids were 3. 73%±0. 03%,and the IC_(50) of scavenging DPPH free radical,hydroxyl free radical and superoxide anion free radical were 0. 005 9,0. 153,0. 024 8 mg·mL~(-1),respectively,implying such material had a strong antioxidant activity in vitro. This research would provide the theoretical basis for the development and application of flavonoids from Sonchus oleraceus.
引文
[1]陈辉,苏娜,张苑,赵鹏,唐晓珍.苦菜的开发与利用[J].食品研究与开发,2004,25(2):89-91
[2]霍莉,锁然,李宁,王颉.苦菜不同部位营养成分及其生理活性测定[J].食品工业科技,2016,37(1):356-359
[3]赵榛榛,赵松松,郭斌.苦苣菜化学成分的研究[J].中成药,2017,39(7):1423-1426
[4]Yin J,Si C L,Wang M H.Antioxidant activity of flavonoids and their glucosides from Sonchus oleraceus L.[J].Journal of Applied Biological Chemistry,2008,51(2):57-60
[5]Guil-Guerrero J L,Gimenez-Gimenez A,Rodriguez-GarciaⅠ,Torija-Isasa M E.Nutritional composition of Sonchus species(Sasper L,Soleraceus L.and Stenerrimus L.)[J].Journal of the Science of Food&Agriculture,1998,76(4):628-632
[6]权美平.微波辅助提取苦菜总黄酮的工艺优化[J].现代食品科技,2013,29(5):1065-1067
[7]贺敬霞,牟倩倩,杨滨,尹蓉莉,李化.中药黄酮类成分提取工艺研究进展[J].亚太传统医药,2017,13(15):30-36
[8]翟硕莉,张秀丰.超声波辅助水提苦菜中黄酮类物质的工艺[J].食品研究与开发,2014,35(24):63-65
[9]戴水平,陶冶.苦菜根总黄酮的提取及其在卷烟中的应用[J].食品工业,2013,34(6):108-110
[10]王艳萍,曹发昊,杨晶华.超声波提取苦菜叶、根中总多酚的工艺研究[J].食品研究与开发,2016,37(18):90-94
[11]Liu Z W,Zhao X L.Effects of different extraction methods on extraction rate of polysaccharide from Sonchus oleraceus L.[J].Medicinal Plant,2010,1(5):31-32,35
[12]王鸿飞,刘飞,徐超,林燕,李和生,邵兴锋.费菜总黄酮碱法提取工艺及抗氧化活性[J].农业工程学报,2012,28(s1):317-321
[13]卢赛赛,许凤,王鸿飞,程佑声,胡月,邵兴锋,李和生.杨梅叶中总黄酮提取及其抗氧化能力研究[J].果树学报,2015,32(3):460-468
[14]徐超,王鸿飞,邵兴锋,俞雯雯.香榧子油抗氧化活性及降血脂功能研究[J].中国粮油学报,2012,27(8):43-47
[15]杨娜,王鸿飞,郝艳佳,程佑声,董迪迪,邵兴锋,许凤,马云飞.裂褶菌多糖提取工艺及抗氧化活性研究[J].中国食品学报,2014,14(8):92-98
[16]董迪迪,王鸿飞,周增群,张天龙,邵兴峰,许凤,杨娜,李和生.杨梅籽油抗氧化活性及其调节血脂作用的研究[J].中国粮油学报,2014,29(5):53-57
[17]李利华.香菇总黄酮的超声波辅助提取及抗氧化性能研究[J].中国食品添加剂,2014(5):90-94
[18]Huang X,Zou D F,Fan R F,Guo S Y,Zhu H,Xie A Z.Extraction process optimization of total flavonoids from Mallotus apelta stems by central composite design/response surface method[J].Medicinal Plant,2017,8(5):54-57
[19]张晶晶,周文富.超声波辅助提取三明产野生苦菜总黄酮的研究[J].许昌学院学报,2013,32(2):78-83
[20]曹会凯,杜彬,王同坤,杨越冬.加压溶剂萃取法提取山楂中黄酮物质的工艺研究[J].核农学报,2013,27(11):1709-1716
[21]Sheng Z L,Wan P F,Dong C L,Li Y H.Optimization of total flavonoids content extracted from Flos Populi using response surface methodology[J].Industrial Crops&Products,2013,43(1):778-786
[22]钟尉方,王岳鸿,刘红英.响应面法优化盐地碱蓬草总黄酮提取工艺研究[J].核农学报,2015,29(6):1135-1141
[23]刘香萍,王国庆,李国良,杨智明.响应面法优化提取紫花苜蓿叶总黄酮及其抗氧化活性研究[J].中国食品学报,2016,16(4):145-152
[24]Afifi H S,HashimⅠB,Altubji SⅠ.Optimizing extraction conditions of crude fiber,phenolic compounds,flavonoids and antioxidant activity of date seed powder[J].Journal of Food Science&Technology,2017,54(13):4149-4161
[25]安卓,贾昌喜.响应面优化超高压提取苦苣黄酮工艺的研究[J].中国食品学报,2012,12(2):105-110
[26]Gu X D,Sun Y J,Ma C Z,Chi F M,Yang L.The optimization o ultrasonic extraction process of total flavonoids from Rhodiola Crenulata by response surface method[J].Medicinal Plant,2017,8(6):33-39
[27]Sharma A,Mahajan H,Dwivedi J P,Gupta M.Optimization o nutritionally enriched mango bar using response surface methodology[J].Journal of Food Measurement&Characterization,2015,9(2):152-159
[28]林立,林乐静,毛阳正,祝志勇,付涛.秀丽槭叶总黄酮的提取及其抗氧化能力研究[J].核农学报,2016,30(12):2373-2381
[29]王远,郑雯,袁田青,蔡珺珺,宫兴文.辣木叶总黄酮微波辅助提取工艺优化及其抑制α-葡萄糖苷酶活性研究[J].核农学报,2018,32(1):84-94
[30]Yang W T,Wu S J,Zhu W T,Yang L.Technology optimization o the ultrasonic extraction of flavonoids from Herba Houttuyniae by response surface methodology[J].Medicinal Plant,2015,6(7/8):21-24,29
[31]Wang F,Pan T W,Yuan R Q,Li C X,Li K.Optimization o extraction process of flavonoids in Phyllanthus emblica L.by response surface methodology and content determination[J].Indian Journal o Traditional Knowledge,2015,14(2):213-219
[32]向极钎,王应玲,刘晓鹏,姜宁,殷红清,王秋霜.忍冬藤总黄酮超声辅助提取工艺及其体外抗氧化活性研究[J].食品工业科技,2017,38(2):251-256
[33]Huang J L,Wei C Y,Li Q H.Study on the content of forsythin,total flavonoids of Forsythia suspensa and their antioxidant activity[J].Medicinal Plant,2012,3(6):28-30
[34]杨申明,王波,陈靖,王振吉,江岸,张明兰.乙醇回流法提取甜菜树总黄酮及其抗氧化性评价[J].保鲜与加工,2016,16(4):61-66
[35]朱文学,焦昆鹏,罗磊,白喜婷,马丽苹,翟浩宇,李玉慧.绿豆皮黄酮的超声波辅助水提工艺优化及抗氧化活性[J].食品科学,2015,36(16):12-17
[36]白生文,汤超,田京,闫宏斐,许晓莎,范惠玲.沙棘果渣总黄酮提取工艺及抗氧化活性分析[J].食品科学,2015,36(10):59-64
[37]王赵改,王晓敏,杨慧,张乐.微波辐射预处理提取香椿老叶总黄酮工艺研究[J].核农学报,2016,30(10):1989-1996
[38]夏宁,曾庆,李晓瑾,刘立新,刘志伟.荷叶总黄酮的水溶提取工艺优化研究[J].化学与生物工程,2014(8):31-33
[39]丁芳林,彭书练.超声提取荷叶黄酮工艺研究[J].湖南农业科学,2007(6):175-177
[40]徐宏化,程慧,王正加,付顺华,斯金平,于敏,张爱莲.美国山核桃总多酚与总黄酮含量及抗氧化活性[J].核农学报,2016,30(1):72-78
[41]李云.综述自由基对人体健康的影响及目前的预防措施[J].内蒙古石油化工,2011,37(1):87-89
[42]张坤,李亦楠,苏艳,于军香,郗冬梅,井文倩.苦菜和蒲公英中总黄酮含量及其抗氧化活性分析[J].黑龙江农业科学,2013(11):99-101
[43]周劝娥,田呈瑞,关为,张增帅,马婷婷.陕西苦菜叶总黄酮的提取及抗氧化活性的测定[J].食品工业科技,2013,34(9):97-102
[2]霍莉,锁然,李宁,王颉.苦菜不同部位营养成分及其生理活性测定[J].食品工业科技,2016,37(1):356-359
[3]赵榛榛,赵松松,郭斌.苦苣菜化学成分的研究[J].中成药,2017,39(7):1423-1426
[4]Yin J,Si C L,Wang M H.Antioxidant activity of flavonoids and their glucosides from Sonchus oleraceus L.[J].Journal of Applied Biological Chemistry,2008,51(2):57-60
[5]Guil-Guerrero J L,Gimenez-Gimenez A,Rodriguez-GarciaⅠ,Torija-Isasa M E.Nutritional composition of Sonchus species(Sasper L,Soleraceus L.and Stenerrimus L.)[J].Journal of the Science of Food&Agriculture,1998,76(4):628-632
[6]权美平.微波辅助提取苦菜总黄酮的工艺优化[J].现代食品科技,2013,29(5):1065-1067
[7]贺敬霞,牟倩倩,杨滨,尹蓉莉,李化.中药黄酮类成分提取工艺研究进展[J].亚太传统医药,2017,13(15):30-36
[8]翟硕莉,张秀丰.超声波辅助水提苦菜中黄酮类物质的工艺[J].食品研究与开发,2014,35(24):63-65
[9]戴水平,陶冶.苦菜根总黄酮的提取及其在卷烟中的应用[J].食品工业,2013,34(6):108-110
[10]王艳萍,曹发昊,杨晶华.超声波提取苦菜叶、根中总多酚的工艺研究[J].食品研究与开发,2016,37(18):90-94
[11]Liu Z W,Zhao X L.Effects of different extraction methods on extraction rate of polysaccharide from Sonchus oleraceus L.[J].Medicinal Plant,2010,1(5):31-32,35
[12]王鸿飞,刘飞,徐超,林燕,李和生,邵兴锋.费菜总黄酮碱法提取工艺及抗氧化活性[J].农业工程学报,2012,28(s1):317-321
[13]卢赛赛,许凤,王鸿飞,程佑声,胡月,邵兴锋,李和生.杨梅叶中总黄酮提取及其抗氧化能力研究[J].果树学报,2015,32(3):460-468
[14]徐超,王鸿飞,邵兴锋,俞雯雯.香榧子油抗氧化活性及降血脂功能研究[J].中国粮油学报,2012,27(8):43-47
[15]杨娜,王鸿飞,郝艳佳,程佑声,董迪迪,邵兴锋,许凤,马云飞.裂褶菌多糖提取工艺及抗氧化活性研究[J].中国食品学报,2014,14(8):92-98
[16]董迪迪,王鸿飞,周增群,张天龙,邵兴峰,许凤,杨娜,李和生.杨梅籽油抗氧化活性及其调节血脂作用的研究[J].中国粮油学报,2014,29(5):53-57
[17]李利华.香菇总黄酮的超声波辅助提取及抗氧化性能研究[J].中国食品添加剂,2014(5):90-94
[18]Huang X,Zou D F,Fan R F,Guo S Y,Zhu H,Xie A Z.Extraction process optimization of total flavonoids from Mallotus apelta stems by central composite design/response surface method[J].Medicinal Plant,2017,8(5):54-57
[19]张晶晶,周文富.超声波辅助提取三明产野生苦菜总黄酮的研究[J].许昌学院学报,2013,32(2):78-83
[20]曹会凯,杜彬,王同坤,杨越冬.加压溶剂萃取法提取山楂中黄酮物质的工艺研究[J].核农学报,2013,27(11):1709-1716
[21]Sheng Z L,Wan P F,Dong C L,Li Y H.Optimization of total flavonoids content extracted from Flos Populi using response surface methodology[J].Industrial Crops&Products,2013,43(1):778-786
[22]钟尉方,王岳鸿,刘红英.响应面法优化盐地碱蓬草总黄酮提取工艺研究[J].核农学报,2015,29(6):1135-1141
[23]刘香萍,王国庆,李国良,杨智明.响应面法优化提取紫花苜蓿叶总黄酮及其抗氧化活性研究[J].中国食品学报,2016,16(4):145-152
[24]Afifi H S,HashimⅠB,Altubji SⅠ.Optimizing extraction conditions of crude fiber,phenolic compounds,flavonoids and antioxidant activity of date seed powder[J].Journal of Food Science&Technology,2017,54(13):4149-4161
[25]安卓,贾昌喜.响应面优化超高压提取苦苣黄酮工艺的研究[J].中国食品学报,2012,12(2):105-110
[26]Gu X D,Sun Y J,Ma C Z,Chi F M,Yang L.The optimization o ultrasonic extraction process of total flavonoids from Rhodiola Crenulata by response surface method[J].Medicinal Plant,2017,8(6):33-39
[27]Sharma A,Mahajan H,Dwivedi J P,Gupta M.Optimization o nutritionally enriched mango bar using response surface methodology[J].Journal of Food Measurement&Characterization,2015,9(2):152-159
[28]林立,林乐静,毛阳正,祝志勇,付涛.秀丽槭叶总黄酮的提取及其抗氧化能力研究[J].核农学报,2016,30(12):2373-2381
[29]王远,郑雯,袁田青,蔡珺珺,宫兴文.辣木叶总黄酮微波辅助提取工艺优化及其抑制α-葡萄糖苷酶活性研究[J].核农学报,2018,32(1):84-94
[30]Yang W T,Wu S J,Zhu W T,Yang L.Technology optimization o the ultrasonic extraction of flavonoids from Herba Houttuyniae by response surface methodology[J].Medicinal Plant,2015,6(7/8):21-24,29
[31]Wang F,Pan T W,Yuan R Q,Li C X,Li K.Optimization o extraction process of flavonoids in Phyllanthus emblica L.by response surface methodology and content determination[J].Indian Journal o Traditional Knowledge,2015,14(2):213-219
[32]向极钎,王应玲,刘晓鹏,姜宁,殷红清,王秋霜.忍冬藤总黄酮超声辅助提取工艺及其体外抗氧化活性研究[J].食品工业科技,2017,38(2):251-256
[33]Huang J L,Wei C Y,Li Q H.Study on the content of forsythin,total flavonoids of Forsythia suspensa and their antioxidant activity[J].Medicinal Plant,2012,3(6):28-30
[34]杨申明,王波,陈靖,王振吉,江岸,张明兰.乙醇回流法提取甜菜树总黄酮及其抗氧化性评价[J].保鲜与加工,2016,16(4):61-66
[35]朱文学,焦昆鹏,罗磊,白喜婷,马丽苹,翟浩宇,李玉慧.绿豆皮黄酮的超声波辅助水提工艺优化及抗氧化活性[J].食品科学,2015,36(16):12-17
[36]白生文,汤超,田京,闫宏斐,许晓莎,范惠玲.沙棘果渣总黄酮提取工艺及抗氧化活性分析[J].食品科学,2015,36(10):59-64
[37]王赵改,王晓敏,杨慧,张乐.微波辐射预处理提取香椿老叶总黄酮工艺研究[J].核农学报,2016,30(10):1989-1996
[38]夏宁,曾庆,李晓瑾,刘立新,刘志伟.荷叶总黄酮的水溶提取工艺优化研究[J].化学与生物工程,2014(8):31-33
[39]丁芳林,彭书练.超声提取荷叶黄酮工艺研究[J].湖南农业科学,2007(6):175-177
[40]徐宏化,程慧,王正加,付顺华,斯金平,于敏,张爱莲.美国山核桃总多酚与总黄酮含量及抗氧化活性[J].核农学报,2016,30(1):72-78
[41]李云.综述自由基对人体健康的影响及目前的预防措施[J].内蒙古石油化工,2011,37(1):87-89
[42]张坤,李亦楠,苏艳,于军香,郗冬梅,井文倩.苦菜和蒲公英中总黄酮含量及其抗氧化活性分析[J].黑龙江农业科学,2013(11):99-101
[43]周劝娥,田呈瑞,关为,张增帅,马婷婷.陕西苦菜叶总黄酮的提取及抗氧化活性的测定[J].食品工业科技,2013,34(9):97-102