紫苏叶花青素提取工艺及其活性研究
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摘要
为提高紫苏的综合利用率,探究紫苏叶中花青素的最佳提取工艺条件并对其抗氧化和抑菌活性进行研究。结果发现,乙醇提取法的最佳条件为2.5%HCl-60%乙醇60℃提取2.5 h,花青素得率为4.003 mg/100 g;超声波辅助提取法的最佳提取工艺为超声功率450 W,超声时间20 min,料液比1∶40(g/m L),超声温度为40℃,花青素得率为5.489 mg/100 g。超声波辅助提取法较乙醇提取法,花青素得率提高0.37倍,提取时间缩短了86.67%,提取温度降低,降低成本。通过总抗氧化能力(ferric reducing antioxidant potential,FRAP)测定发现紫苏叶花青素具有较强的铁离子还原氧化能力,此外紫苏叶花青素对DPPH·、·OH、O2-·有特定的清除能力,因此花青素具有一定的抗氧化能力。不同浓度紫苏叶花青素对不同的菌株均有一定的抑制性能,对大肠杆菌有较好的抑制作用,其最小抑菌浓度(minimum inhibitory concentration,MIC)和最低杀菌浓度(minimum bactericidal concentration,MBC)分别为1.25 mg/m L和2.5 mg/m L,对腐败希瓦氏菌抑制作用不明显。
To improve the comprehensive utilization of Perilla frutescens,this paper had explored the best extraction process of anthocyanin from leaves of Perilla frutescens,at the same time,this paper also studied on the antioxidant and antibacterial activities of anthocyanin from leaves of Perilla frutescens. The results showed that the optimized extraction conditions by the method of ethanol extraction were as follows:extraction with 2.5 %HCl-60 % aqucous ethanol solution at 60 ℃ for 2.5 h,the yield of anthocyanin was 4.003 mg/100 g under these conditions. In addition,the optimum extraction conditions by the method of ultrasound-assisted extraction were obtained as follows:ultrasonic power 450 W,ultrasonic time 20 min,ratio of liquid to solid 1 ∶ 40(g/m L)and ultrasonic temperature 40 ℃,the yield of anthocyanin was 5.489 mg/100 g under these conditions. Compared with the ethanol extraction method,the extraction yield of anthocyanins by the method of ultrasound-assisted extraction increased by 0.37 times and the extraction time shortened by 86.67 %,the extraction temperature decreased and the cost reduced. Through the ferric reducing antioxidant potential(FPAR),it was found that anthocyanins from leaves of Perilla frutescens had a strong ability of reduction and oxidation of iron ions,specific scavenging ability on DPPH·,·OH and O2-·,so anthocyanin from leaves of Perilla frutescens had a certain antioxidant capacity. Different concentration of anthocyanin from leaves of Perilla frutescens on different strains had a certain inhibitory effect,which could restrain in Escherichia coli's growth avalibily,the minimum inhibitory concentration(MIC)and minimum bactericidal concentration(MBC)were 1.25 mg/m L and 2.5 mg/m L,and had little influence on the antimicrobial effect on Shewanella putrefaciens.
To improve the comprehensive utilization of Perilla frutescens,this paper had explored the best extraction process of anthocyanin from leaves of Perilla frutescens,at the same time,this paper also studied on the antioxidant and antibacterial activities of anthocyanin from leaves of Perilla frutescens. The results showed that the optimized extraction conditions by the method of ethanol extraction were as follows:extraction with 2.5 %HCl-60 % aqucous ethanol solution at 60 ℃ for 2.5 h,the yield of anthocyanin was 4.003 mg/100 g under these conditions. In addition,the optimum extraction conditions by the method of ultrasound-assisted extraction were obtained as follows:ultrasonic power 450 W,ultrasonic time 20 min,ratio of liquid to solid 1 ∶ 40(g/m L)and ultrasonic temperature 40 ℃,the yield of anthocyanin was 5.489 mg/100 g under these conditions. Compared with the ethanol extraction method,the extraction yield of anthocyanins by the method of ultrasound-assisted extraction increased by 0.37 times and the extraction time shortened by 86.67 %,the extraction temperature decreased and the cost reduced. Through the ferric reducing antioxidant potential(FPAR),it was found that anthocyanins from leaves of Perilla frutescens had a strong ability of reduction and oxidation of iron ions,specific scavenging ability on DPPH·,·OH and O2-·,so anthocyanin from leaves of Perilla frutescens had a certain antioxidant capacity. Different concentration of anthocyanin from leaves of Perilla frutescens on different strains had a certain inhibitory effect,which could restrain in Escherichia coli's growth avalibily,the minimum inhibitory concentration(MIC)and minimum bactericidal concentration(MBC)were 1.25 mg/m L and 2.5 mg/m L,and had little influence on the antimicrobial effect on Shewanella putrefaciens.
引文
[1]孙子文.紫苏叶有效成分的提取及生物活性研究[D].太原:中北大学,2014
[2]Tadao K,Tamura H,Yoshida K,et al.Structure of Malonylshisonin,a Genuine Pigment in Purple Leaves of L.var.Benth[J].Agricultural&Biological Chemistry,2014,53(3):797-800
[3]Chang T,Tian C,Wang H,et al.Analysis on Antioxidant Ability of Water Extract and Ethanol Extract of Perilla Leaf[J].Shandong Chemical Industry,2016,21:7-9
[4]王健,薛山,赵国华.紫苏不同部位精油成分及体外抗氧化能力的比较研究[J].食品科学,2013,34(7):86-91
[5]Li Y F,Gong J N,Liu C,et al.Phytochemicals,nutritional analysis and in vitro antioxidant activities of pickled Perilla frutescens ethanolic leaf extract[J].European Journal of Medicinal Plants,2014,4(3):303-314
[6]夏瑶瑶.紫苏籽油及原花青素的提取工艺研究[D].太原:中北大学,2017
[7]贾朝爽,吴澎,单长松.酸樱桃有效成分提取方法的研究进展[J].饮料工业,2017,20(1):64-68
[8]张鑫,张志军,李会珍,等.紫苏叶花青素的提取及测定[J].食品研究与开发,2009,30(9):187-190
[9]熊何健,庞杰,烟利亚,等.桑葚花色苷热降解动力学及清除DPPH活性的热稳定性研究[J].南开大学学报(自然科学版),2010,43(5):15-20
[10]李敏.不同花青素粗提物的组成、稳定性及抗氧化性比较研究[D].南京:南京财经大学,2013
[11]王素君,张良晓,李培武,等.紫苏籽油抗菌活性研究[J].中国食物与营养,2017,23(11):38-41
[12]于晶.紫苏茎、叶及花托中有效成分的提取及抑菌抗氧化作用研究[D].吉林:北华大学,2015
[13]孟凌华,余晓曦,余奇文.紫苏花青素对免疫效应细胞的调节作用[C].沈阳:全国中医药免疫学术研讨会,2011
[14]蔡宁晨.紫苏叶花色苷的提取分析及其功能的研究[D].杭州:浙江大学,2013
[15]Gohari A R,Hajimehdipoor H,Saeidnia S,et al.Antioxidant Activity of some Medicinal Species using FRAP Assay[J].Journal of Medicinal Plants,2011,37(10):54-60
[16]Ogawa K,Sakakibara H,Iwata R,et al.Anthocyanin composition and antioxidant activity of the Crowberry(Empetrum nigrum)and other berries[J].J Agric Food Chem,2008,56(12):4457-4462
[17]Meng L,Lozano Y,Bombarda I,et al.Polyphenol extraction from eight Perilla frutescens,cultivars[J].Comptes Rendus Chimie,2009,12(5):602-611
[18]吴秋敏,苏平,蔡宁晨,等.紫苏叶花色苷稳定性的研究[J].食品工业科技,2014,35(6):292-297
[19]恽祥惠,邢丽娜,李云,等.建立基于96孔板检测的FRAP法和DPPH法及其在橘核抗氧化活性研究中的应用[J].时珍国医国药,2014(5):1275-1278
[20]Saita E,Kishimoto Y,Tani M,et al.Antioxidant activities of Perilla frutescens against low-density lipoprotein oxidation in vitro and in human subjects[J].Journal of Oleo Science,2012,61(3):113-120
[21]蒋其忠.茶籽壳原花青素的分离纯化、稳定性及抗氧化活性研究[D].合肥:安徽农业大学,2010
[22]王彦平,张冠群,孙瑞琳,等.双酶法提取紫山药原花青素及其抗氧化性研究[J].中国农学通报,2017,33(22):145-152
[2]Tadao K,Tamura H,Yoshida K,et al.Structure of Malonylshisonin,a Genuine Pigment in Purple Leaves of L.var.Benth[J].Agricultural&Biological Chemistry,2014,53(3):797-800
[3]Chang T,Tian C,Wang H,et al.Analysis on Antioxidant Ability of Water Extract and Ethanol Extract of Perilla Leaf[J].Shandong Chemical Industry,2016,21:7-9
[4]王健,薛山,赵国华.紫苏不同部位精油成分及体外抗氧化能力的比较研究[J].食品科学,2013,34(7):86-91
[5]Li Y F,Gong J N,Liu C,et al.Phytochemicals,nutritional analysis and in vitro antioxidant activities of pickled Perilla frutescens ethanolic leaf extract[J].European Journal of Medicinal Plants,2014,4(3):303-314
[6]夏瑶瑶.紫苏籽油及原花青素的提取工艺研究[D].太原:中北大学,2017
[7]贾朝爽,吴澎,单长松.酸樱桃有效成分提取方法的研究进展[J].饮料工业,2017,20(1):64-68
[8]张鑫,张志军,李会珍,等.紫苏叶花青素的提取及测定[J].食品研究与开发,2009,30(9):187-190
[9]熊何健,庞杰,烟利亚,等.桑葚花色苷热降解动力学及清除DPPH活性的热稳定性研究[J].南开大学学报(自然科学版),2010,43(5):15-20
[10]李敏.不同花青素粗提物的组成、稳定性及抗氧化性比较研究[D].南京:南京财经大学,2013
[11]王素君,张良晓,李培武,等.紫苏籽油抗菌活性研究[J].中国食物与营养,2017,23(11):38-41
[12]于晶.紫苏茎、叶及花托中有效成分的提取及抑菌抗氧化作用研究[D].吉林:北华大学,2015
[13]孟凌华,余晓曦,余奇文.紫苏花青素对免疫效应细胞的调节作用[C].沈阳:全国中医药免疫学术研讨会,2011
[14]蔡宁晨.紫苏叶花色苷的提取分析及其功能的研究[D].杭州:浙江大学,2013
[15]Gohari A R,Hajimehdipoor H,Saeidnia S,et al.Antioxidant Activity of some Medicinal Species using FRAP Assay[J].Journal of Medicinal Plants,2011,37(10):54-60
[16]Ogawa K,Sakakibara H,Iwata R,et al.Anthocyanin composition and antioxidant activity of the Crowberry(Empetrum nigrum)and other berries[J].J Agric Food Chem,2008,56(12):4457-4462
[17]Meng L,Lozano Y,Bombarda I,et al.Polyphenol extraction from eight Perilla frutescens,cultivars[J].Comptes Rendus Chimie,2009,12(5):602-611
[18]吴秋敏,苏平,蔡宁晨,等.紫苏叶花色苷稳定性的研究[J].食品工业科技,2014,35(6):292-297
[19]恽祥惠,邢丽娜,李云,等.建立基于96孔板检测的FRAP法和DPPH法及其在橘核抗氧化活性研究中的应用[J].时珍国医国药,2014(5):1275-1278
[20]Saita E,Kishimoto Y,Tani M,et al.Antioxidant activities of Perilla frutescens against low-density lipoprotein oxidation in vitro and in human subjects[J].Journal of Oleo Science,2012,61(3):113-120
[21]蒋其忠.茶籽壳原花青素的分离纯化、稳定性及抗氧化活性研究[D].合肥:安徽农业大学,2010
[22]王彦平,张冠群,孙瑞琳,等.双酶法提取紫山药原花青素及其抗氧化性研究[J].中国农学通报,2017,33(22):145-152