空心菜总黄酮的超声波辅助提取及其抗氧化活性研究
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摘要
以干燥空心菜茎叶粉为原料,在单因素试验的基础上,通过正交试验对乙醇超声辅助提取空心菜中总黄酮的工艺进行优化,并研究了空心菜总黄酮的体外抗氧化活性。结果表明,空心菜中总黄酮最佳提取工艺条件为:提取温度65℃,乙醇体积分数70%,固液比1∶20(g/m L),超声提取时间35 min,该优化条件下,空心菜中总黄酮的得率为29.39 mg/g。空心菜总黄酮对铁离子有较强的还原能力,对羟基自由基具有明显的清除力,且空心菜总黄酮的抗氧化作用随浓度增大而增强,但其抗氧化能力弱于VC。
To optimize the ultrasonic-assisted extraction of the total flavonoids from Ipomoea aquatica Forsk., on the basis of single factor tests, the orthogonal experiment was carried out with dried stem leaf powder of Ipomoea aquatica Forsk. as raw materials. And its antioxidant activity in vitro was also evaluated. The optimum ultrasonic-assisted extraction parameters of the total flavonoids from Ipomoea aquatica Forsk. were shown as follows: extract temperature 65 ℃, ethanol concentration 70%, solid-liquid ratio 1∶20(g/m L), and extracting time 35 min. Under these conditions, the extraction yield of total flavonoids was 29.39 mg/g. The flavonoids from Ipomoea aquatica Forsk. showed a certain reducing capacity to Fe3+and exhibited obviously ability of scavenging OH free radical. The antioxidant activity increased with the increase of the concentration of flavonoids, but which was inferior to VC.
To optimize the ultrasonic-assisted extraction of the total flavonoids from Ipomoea aquatica Forsk., on the basis of single factor tests, the orthogonal experiment was carried out with dried stem leaf powder of Ipomoea aquatica Forsk. as raw materials. And its antioxidant activity in vitro was also evaluated. The optimum ultrasonic-assisted extraction parameters of the total flavonoids from Ipomoea aquatica Forsk. were shown as follows: extract temperature 65 ℃, ethanol concentration 70%, solid-liquid ratio 1∶20(g/m L), and extracting time 35 min. Under these conditions, the extraction yield of total flavonoids was 29.39 mg/g. The flavonoids from Ipomoea aquatica Forsk. showed a certain reducing capacity to Fe3+and exhibited obviously ability of scavenging OH free radical. The antioxidant activity increased with the increase of the concentration of flavonoids, but which was inferior to VC.
引文
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[2]严君.药食兼优空心菜[J].中外女性健康,2012(7):47.
[3]陈雪南.奇蔬良药空心菜[J].药膳食疗,2001(3):19.
[4]许丽环,张福平.蕹菜的营养成分分析及保健功能[J].食品与药品,2005,7(2):63-64.DOI:10.3969/j.issn.1672-979X.2005.02.029.
[5]叶春,聂开慧.对40种新鲜蔬菜中总黄酮含量的测定[J].山地农业生物学报,2000,19(2):121-124.DOI:10.3969/j.issn.1008-0457.2000.02.010.
[6]黄德娟,黄德超,陈毅峰.水蕹菜总黄酮含量的测定[J].食品科技,2008,33(11):219-221.DOI:10.3969/j.issn.1005-9989.2008.11.062.
[7]蒋玉艳,陈兴乐,刘展华.广西常见蔬菜营养成分分析与评价[J].中国食物与营养,2012,18(7):71-74.DOI:10.3969/j.issn.1006-9577.2012.07.019.
[8]李树立,郝秋娟,赵士豪,等.白果总黄酮超声波提取及抗衰老作用[J].中国老年学杂志,2015(12):3252-3254.DOI:10.3969/j.issn.1005-9202.2015.12.029.
[9]王春景,胡小梅,刘高峰,等.鸡眼草总黄酮的提取工艺条件及其体外抗氧化性[J].中国老年学杂志,2012,32(21):4697-4699.DOI:10.3969/j.issn.1005-9202.2012.21.041.
[10]魏朝良,于德红,安利佳.黄酮类化合物及清除自由基机制的探讨[J].中成药,2005,27(2):239-241.DOI:10.3969/j.issn.1001-1528.2005.02.045.
[11]王宗成,蒋玉仁,刘小文,等.响应面优化生姜茎叶总黄酮提取工艺及其抗氧化活性研究[J].天然产物研究与开发,2015,27(9):1582-1588.DOI:10.16333/j.1001-6880.2015.09.013.
[12]VAQUERO M J R,SERRAVALLE L R T,NADRA M C M,et al.Antioxidant capacity and antibacterial activity of phenolic compounds from argentinean herbs infusions[J].Food Cotrol,2010,21(5):779-785.DOI:10.1016/j.foodcont.2009.10.017.
[13]SMIRNOFF N,CUMBES Q J.Hydroxyl radical scavenging activity of compatible solutes[J].Phytochemistry,1989,28(4):1057-1060.DOI:10.1016/0031-9422(89)80182-7.
[14]陈洪彬,郑金水,蔡英卿,等.紫苏叶中总黄酮的超声波辅助提取工艺优化[J].食品与机械,2014,30(5):232-236.DOI:10.13652/j.issn.1003-5788.2014.05.052.
[15]王宗成,王多,王凯,等.响应面法优化喜树叶总黄酮提取工艺的研究[J].食品工业,2014(2):79-82.