两种火龙果果皮红色素提取工艺优化及其抗氧化活性
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摘要
以红肉红皮(RP)和白肉红皮(WP)火龙果果皮为原料,采用超声波辅助乙醇浸提法提取火龙果果皮红色素,并对其粗提物进行鉴定,通过单因素与正交试验优化提取工艺,同时测定两种果皮红色素提纯物质的总还原能力和自由基抗氧化活性。结果表明,经光谱法和HPLC-MS/MS联用法双重检测,火龙果果皮红色素为甜菜红素。WP中甜菜红素的最佳提取条件为:40%乙醇、料液比1∶40 (g/mL)、超声时间25 min、超声温度40℃,色素最大得率为0.856%。RP中甜菜红素的最佳提取条件为:40%乙醇、料液比1∶30 (g/mL)、超声时间15 min、超声温度30℃,色素最大得率为0.915%。RP以其纯化工艺流程获得的提纯物产量是WP的1.232倍。在一定浓度范围内,WP和RP火龙果果皮甜菜红素都有较强的总还原能力,但略低于V_C,清除DPPH·自由基、羟自由基(·OH)的IC_(50)分别为1.15和0.95 mg/mL、5.95和4.57 mg/mL,两者对亚硝酸根(NO_2~-)最大清除率分别为22.90%和25.10%,红肉火龙果果皮甜菜红素的综合抗氧化能力优于白肉红皮品种。
Ultrasound-assisted ethanol extraction method was used in the extraction technology of red pigment from red skin red skin (RP) and white meat red skin (WP) pitaya peel. The red pigment extraction process was optimized by single factor and orthogonal test,and the two kinds of red pigment purified substances were identified. Total reducing power and free radical antioxidant activity were determined and compared. The results showed that the red pigment of pitaya peel was identified as betalains by spectroscopy and HPLC-MS/MS.The optimal extraction conditions for WP were as follows: 40% ethanol,ratio of material to liquid 1∶ 40 (g/mL),ultrasonic time 25 min,ultrasonic temperature 40 ℃,and the maximum yield of pigment was 0.856%.The optimal extraction conditions for RP were as follows: 40% ethanol,ratio of material to liquid 1 ∶ 30 (g/mL),ultrasonic time 15 min,ultrasonic temperature 30 ℃,and the maximum yield of pigment was 0.915%. The yield of purified product obtained by RP in its purification process was 1.232 times that of WP. Within a certain concentration range,the betalains of the two pitaya peel had strong total reducing ability,but slightly lower than V_C,and the IC_(50) for removing DPPH·free radicals and hydroxyl radicals(·OH) were 1.15 and 0.95 mg/mL respectively. The maximum clearance rates of nitrite (NO_2~-) were 22.90% and 25.10%,5.95 and 4.57 mg/mL,respectively.The comprehensive antioxidant capacity of betalains of red meat pitaya peel was better than that of white meat red skin.
Ultrasound-assisted ethanol extraction method was used in the extraction technology of red pigment from red skin red skin (RP) and white meat red skin (WP) pitaya peel. The red pigment extraction process was optimized by single factor and orthogonal test,and the two kinds of red pigment purified substances were identified. Total reducing power and free radical antioxidant activity were determined and compared. The results showed that the red pigment of pitaya peel was identified as betalains by spectroscopy and HPLC-MS/MS.The optimal extraction conditions for WP were as follows: 40% ethanol,ratio of material to liquid 1∶ 40 (g/mL),ultrasonic time 25 min,ultrasonic temperature 40 ℃,and the maximum yield of pigment was 0.856%.The optimal extraction conditions for RP were as follows: 40% ethanol,ratio of material to liquid 1 ∶ 30 (g/mL),ultrasonic time 15 min,ultrasonic temperature 30 ℃,and the maximum yield of pigment was 0.915%. The yield of purified product obtained by RP in its purification process was 1.232 times that of WP. Within a certain concentration range,the betalains of the two pitaya peel had strong total reducing ability,but slightly lower than V_C,and the IC_(50) for removing DPPH·free radicals and hydroxyl radicals(·OH) were 1.15 and 0.95 mg/mL respectively. The maximum clearance rates of nitrite (NO_2~-) were 22.90% and 25.10%,5.95 and 4.57 mg/mL,respectively.The comprehensive antioxidant capacity of betalains of red meat pitaya peel was better than that of white meat red skin.
引文
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[15]黄丽华,李芸瑛,穆晓琨,等.苋菜红素的提取纯化及抗氧化活性分析[J].湖北农业科学,2016,55(13):3411-3415.
[16]Oyaizu M.Antioxidative activities of browning products o glucosamine fractionated by organic solvent and thin-layer chromatography[J].Food Composition and Analysis,1988,35(11):771-775.
[17]李巨秀,张小宁,李伟伟.不同品种石榴花色苷、总多酚含量及抗氧化活性比较研究[J].食品科学,2011,32(23):143-146.
[18]Smirnoff N,Cumbes Q J.Hydroxyl radical scavenging activity of compatible solutes[J].Phytochemistry,1989,28(4):1057-1060.
[19]王叔淳.食品卫生检验技术[M].北京:化学工业出版社,1988.
[20]莫开菊,柳圣,程超.生姜黄酮的抗氧化活性研究[J].食品科学,2006,27(9):111-113.
[21]黎海利,刘锴栋,袁长春,等.红肉火龙果果皮色素提取工艺优化及其抗氧化活性[J].食品与发酵工业,2014(12):203-209.
[22]王标诗,王文青,麦洁明,等.火龙果果皮色素的提取及其抗氧化活性的研究[J].食品工业科技,2013(5):234-238.
[23]周俊良,沈佳奇,韩秀梅,等.提取火龙果果皮红色素主要工艺的比较研究[J].浙江农业科学,2017,58(1):110-114.
[24]杨昌鹏.火龙果果皮红色素的提取分离研究[J].安徽农业科学,2010,38(1):347-349.
[2]Murthy K N C,Manchali S.Anti-diabetic potentials of red beet pigments and other constituents//Red Beet Biotechnology[M].Springer US,2012:155-174.
[3]Sivakumar V,Anna J L,Vijayeeswarri J,et al.Ultrasound assisted enhancement in natural dye extraction from beetroot for industrial applications and natural dyeing of leather[J].Ultrasonics Sonochemistry,2009,16(6):782-789.
[4]Liu X,Gao Y,Peng X,et al.Inactivation of peroxidase and polyphenol oxidase in red beet(Beta vulgaris L.)extract with high pressure carbon dioxide[J].Innovative Food Science&Emerging Technologies,2008,9(1):24-31.
[5]Lee Y N,Wiley R C,Sheu M J,et al.Purification and concentration of betalaines by ultrafiltration and reverse osmosis[J].Journal of Food Science,1982,47(2):465-471.
[6]王娅玲,李维峰,曹海燕.超声辅助提取火龙果果皮色素的研究[J].云南化工,2015(2):14-17.
[7]廖芳,王光银,陈来平,等.火龙果果皮色素的提取及抗氧化活性的研究[J].凯里学院学报,2013(6):61-65.
[8]黎超,虞成华,印杰,等.高效液相色谱法测定鸡精中核黄素[J].中国食品添加剂,2013(3):225-228.
[9]Kirsten M.Herbach,Florian C.Stintzing reinhold carle.betalain stability and degradation-structural and chromatic aspects[J].Journal of Food Science,2006,71(4):41-48.
[10]李玲,郭丽萍.超声辅助提取火龙果果皮花色苷及稳定性研究[J].食品工业科技,2017,38(6):298-303,323.
[11]刘冰,耿丽晶,栾琳琳,等.响应面法优化火龙果果皮花色苷的提取条件[J].饲料研究,2016(20):48-53.
[12]仲冉,何珺.红肉火龙果中两种甜菜苷色素稳定性研究[J].食品研究与开发,2017,38(15):16-19.
[13]张园,陈波,张美玲,等.超高效液相色谱-质谱联用法测定生物检材中乌头碱[J].中国法医学杂志,2018,35(1):68-70.
[14]袁亚芳,赵珍珍,王威,等.“红仙蜜”火龙果果皮红色素的提取工艺研究[J].热带作物学报,2014,35(1):161-165.
[15]黄丽华,李芸瑛,穆晓琨,等.苋菜红素的提取纯化及抗氧化活性分析[J].湖北农业科学,2016,55(13):3411-3415.
[16]Oyaizu M.Antioxidative activities of browning products o glucosamine fractionated by organic solvent and thin-layer chromatography[J].Food Composition and Analysis,1988,35(11):771-775.
[17]李巨秀,张小宁,李伟伟.不同品种石榴花色苷、总多酚含量及抗氧化活性比较研究[J].食品科学,2011,32(23):143-146.
[18]Smirnoff N,Cumbes Q J.Hydroxyl radical scavenging activity of compatible solutes[J].Phytochemistry,1989,28(4):1057-1060.
[19]王叔淳.食品卫生检验技术[M].北京:化学工业出版社,1988.
[20]莫开菊,柳圣,程超.生姜黄酮的抗氧化活性研究[J].食品科学,2006,27(9):111-113.
[21]黎海利,刘锴栋,袁长春,等.红肉火龙果果皮色素提取工艺优化及其抗氧化活性[J].食品与发酵工业,2014(12):203-209.
[22]王标诗,王文青,麦洁明,等.火龙果果皮色素的提取及其抗氧化活性的研究[J].食品工业科技,2013(5):234-238.
[23]周俊良,沈佳奇,韩秀梅,等.提取火龙果果皮红色素主要工艺的比较研究[J].浙江农业科学,2017,58(1):110-114.
[24]杨昌鹏.火龙果果皮红色素的提取分离研究[J].安徽农业科学,2010,38(1):347-349.