绿豆皮黄酮的提取纯化及其抗氧化研究
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摘要
本研究对绿豆皮黄酮微波辅助提取、大孔吸附树脂纯化及其体外抗氧化活性进行研究。结果表明,当绿豆皮黄酮的微波辅助提取条件为液料比35∶1,微波时间80 s,微波功率540 W,乙醇体积分数70%时,绿豆皮黄酮的提取量达到8.467 mg/g。15种树脂的吸附和解吸动力学研究结果表明,NKA-9型大孔吸附树脂对绿豆皮黄酮有较好的纯化效果,纯化后黄酮的纯度由37.14%提高到71.08%,黄酮回收率可达82.8%。抗氧化活性试验表明,绿豆皮黄酮清除超氧阴离子自由基的能力与作用时间成反比,与提取液质量浓度成正比;绿豆皮黄酮对1,1-二苯基-2-三硝基苯肼自由基和·OH自由基有较好的清除能力,经NKA-9树脂初步纯化后,其抗氧化能力显著提高。
Study on microwave-assisted extraction,macroporous resin purification and in vitro antioxidant activity of flavonoids from mung bean hull. The results showed that the optinal extraction parameters were as follow: liquid-to-solid ratio,35∶1,microwave time,80 s,microwave power,540 W,ethanol volume fraction,70%,leading to the maximum extraction yield of 8. 467 mg/g. The results of the 15 kinds of resin adsorption and desorption kinetics studies showed that NKA-9 resin revealed a good ability to purification flavonoids from mung bean hull. After the purification,the purity of flavonoids from mung bean hull was increased from 37. 14% to 71. 08%,the recovery of flavonoids reached up to 82. 8%. Antioxidant activity tests of the flavonoids from mung bean hull showed that its ability of scavenging effects on superoxide action free radical was inversely proportional to the time,while it become direct ratio get along with consistence. It had a better scavenging activity of 1,1-diphenyl-2-picrylhydrazyl( DPPH) radical and the hydroxyl radical. After purification,antioxidant activities were improved significantly than before.
Study on microwave-assisted extraction,macroporous resin purification and in vitro antioxidant activity of flavonoids from mung bean hull. The results showed that the optinal extraction parameters were as follow: liquid-to-solid ratio,35∶1,microwave time,80 s,microwave power,540 W,ethanol volume fraction,70%,leading to the maximum extraction yield of 8. 467 mg/g. The results of the 15 kinds of resin adsorption and desorption kinetics studies showed that NKA-9 resin revealed a good ability to purification flavonoids from mung bean hull. After the purification,the purity of flavonoids from mung bean hull was increased from 37. 14% to 71. 08%,the recovery of flavonoids reached up to 82. 8%. Antioxidant activity tests of the flavonoids from mung bean hull showed that its ability of scavenging effects on superoxide action free radical was inversely proportional to the time,while it become direct ratio get along with consistence. It had a better scavenging activity of 1,1-diphenyl-2-picrylhydrazyl( DPPH) radical and the hydroxyl radical. After purification,antioxidant activities were improved significantly than before.
引文
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[21]张仲欣,杜双奎.食品实验设计与数据处理[M].郑州:郑州大学出版社,2011:217-229Zhang Zhongxin,Du Shuangkui.Food experimental design and data processing[M].Zhengzhou:Zhengzhou University Press,2011:217-229
[22]杨喆,万山,张乔会,等.大孔树脂纯化山杏核壳总黄酮的工艺优化[J].食品科学,2015,36(10):38-42Yang Z,Wan S,Zhang Q H,et al.Purification of total flavonoids from shells of wild apricot with macroreticular resin[J].Food Science,2015,36(10):38-42
[23]陈红梅,谢翎.响应面法优化半枝莲黄酮提取工艺及体外抗氧化分析[J].食品科学,2016,37(2):45-50Chen H M,Xie L.The response surface method to optimize these flavonoids extraction technology and antioxidant activity in vitro analysis[J].Food Science,2016,37(2):45-50.
[2]Ravishankar D,Rajora A K,Greco F,et a1.Flavonoids as prospective compounds for anti-cancer therapy[J].International Journal of Biochemistry and Cell Biology,2013,45(12):2821-2831
[3]Okoth D A,Chenia H Y,Koorbanally N A.Antibacterial and antioxidant activities of flavonoids from Lannea alata(Engl.)Engl.(Anacardiaceae)[J].Phytochemistry Letters,2013,6(3):476-481
[4]Fu Yu,Chen Jun,Li Yanjing,et al.Antioxidant and anti-inflammatory activities of six flavonoids separated from licorice[J].Food Chemistry,2013,141(2):1063-1071
[5]Maras J E,Talegawkar S A,Qiao N,et al.Flavonoid intakes in the baltimore longitudinal study of aging[J].Journal of Food Composition and Analysis,2011,24(8):1103-1109
[6]张燕,么杨,潘国清,等.绿豆皮中总黄酮的提取工艺研究[J].中国粮油学报,2009,24(10):124-127Zhang Y,Yao Y,Pan G Q,et al.Extraction conditions for flavonoids from mung bean coat[J].Journal of the Chinese Cereals and Oils Association,2009,24(10):124-127
[7]朱文学,焦鲲鹏,罗磊,等.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):12-17Zhu W X,Jiao K P,Luo L,et al.Optimization of ultrasonicassisted extraction and antioxidative activities of total flavonoids from mung bean(phaseolus radiatus)hull[J].Food Science,2015,36(16):12-17
[8]Pare J R J,Pbelanger J M R,Stafford S S.Microwave-assisted process(MAPTM)a:a new tool for the analytical laboratory[J].Trend Anal Chem,1994,13(4):176-184
[9]顾采琴,谢琳琳,张织芬,等.香蕉皮黄酮的分离纯化及抑菌活性研究[J].食品科学,2013,34(16):98-102Gu C Q,Xie L L,Zhang Z F,et al.Purification and antimicrobial activity of total flavonoid from banana peel[J].Food Science,2013,34(16):98-102
[10]Soto M L,Moure A,Dominguez H,el al.Recovery,concentration and purification of phenolic compounds by adsorption:a review[J].Journal of Food Engineering,2011,105(1):1-27
[11]李新华,付莲.响应面分析法优化绿豆皮黄酮类物质提取工艺[J].粮食加工,2013,38(3):59-61Li X H,Fu L.Optimization of extraction technology of flavonoids from mung bean by response surface method[J].Food Processing,2013,38(3):59-61
[12]安晓婷,周涛,李春阳,等.大孔树脂纯化蓝莓果渣多酚及其组成分析[J].食品科学,2013,34(20):1-6An X T,Zhou T,Li C Y,el al.Macroporous resin purification of polyphenols from blueberry pomace and its composition analysis[J].Food Science,2013,34(20):1-6
[13]陈晓侠,宋渊,张纪柏,等.吸附树脂对蛹虫草黄酮纯化工艺条件优化[J].食品科学,2015,36(4):68-73Chen X X,Song Y,Zhang J B,el al.Purification of flavonoids from cordyceps militaris by macroporous adsorption resin[J].Food Science,2015,36(4):68-73
[14]叶伶菊.Diaion HP-20大孔吸附树脂分离纯化含羞草种子中的黄酮类物质[D].保定:河北大学,2015Ye L J.Separation and puriifcation of flavonoids from mimosa pudica using Diaion HP-20 macroporous adsorption resin[D].Baoding:Hebei University,2015
[15]孙京沙,张朝辉.大叶藻总黄酮的大孔树脂纯化工艺[J].食品科学,2014,35(14):5-10Sun J S,Zhang C H.Purification of flavonoids from zostera marina L.by macroporous resin adsorption[J].Food Science,2014,35(14):5-10
[16]陈旭丹,于晓莹,郝晓萌,等.三种黄酮类化合物抗自由基的研究[J].食品研究与开发,2007,28(6):20-22Chen X D,Yu X Y,Hao X M,el al.The study of many flavonoids in anti-free radicals[J].Food Research and Development,2007,28(6):20-22
[17]刘帅涛,陶慧林,李锦艳.4种黄酮小分子对DPPH自由基的清除作用及构效关系研究[J].分析测试学报,2013,31(1):71-75Liu S T,Tao H L,Li J Y.Structure-activity relationship of four flavonoids on scavenging activities to DPPH free radical[J].Journal of Instrumental Analysis,2013,31(1):71-75
[18]Liu L X,Sun Y,Laura T,et al.Determination of polyphenolic content and antioxidant activity of kudingcha made from Ilex kudingcha C.J.Tseng[J].Food Chemistry,2009,112(1):35-41
[19]熊双丽,李安林.夏枯草总黄酮的提取分离与自由基清除活性研究[J].食品科学,2010,31(22):194-197Xiong S L,Li A L.Extraction,isolation and free radicalscavenging activity of flavonoids from prunella vulgaris linn[J].Food Science,2010,31(22):194-197
[20]Wan Pengfei,Sheng Zunlai,Han Qiang,et al.Enrichment and purification of total flavonoids from flos populi extracts with macroporous resins and evaluation of antioxidant activities in vitro[J].Journal of Chromatography B Analytical Technologies in the Biomedical and life Sciences,2013,945-946(2):68-74
[21]张仲欣,杜双奎.食品实验设计与数据处理[M].郑州:郑州大学出版社,2011:217-229Zhang Zhongxin,Du Shuangkui.Food experimental design and data processing[M].Zhengzhou:Zhengzhou University Press,2011:217-229
[22]杨喆,万山,张乔会,等.大孔树脂纯化山杏核壳总黄酮的工艺优化[J].食品科学,2015,36(10):38-42Yang Z,Wan S,Zhang Q H,et al.Purification of total flavonoids from shells of wild apricot with macroreticular resin[J].Food Science,2015,36(10):38-42
[23]陈红梅,谢翎.响应面法优化半枝莲黄酮提取工艺及体外抗氧化分析[J].食品科学,2016,37(2):45-50Chen H M,Xie L.The response surface method to optimize these flavonoids extraction technology and antioxidant activity in vitro analysis[J].Food Science,2016,37(2):45-50.