超声波辅助提取石榴根皮多酚工艺优化及其抗氧化活性
|
摘要
探讨超声波辅助提取石榴根皮多酚的工艺条件,并测定其体外抗氧化能力。以总黄酮得率为评价指标,通过Plackett-Burman(PB)设计筛选显著性影响因素,Central Composite Design(CCD)设计优化最佳工艺条件,并通过检测其对1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基及2,2-联氮基-双-(3-乙基苯并噻唑啉-6-磺酸)二氮盐(2,2'-amino-di(2-ethyl-benzothiazolinc sulphonic acid-6) ammonium salt,ABTS)的清除作用评价其抗氧化活性。结果表明:当乙醇体积分数60%、超声温度49℃、超声时间32 min时,石榴根皮多酚得率为1.643%,接近模型预测值。石榴根皮多酚对DPPH自由基和ABTS+·的清除率分别为70.3%和65.7%,IC50相应为71.166和163.319μg/m L,其清除能力与多酚浓度之间呈一定的正相关关系。超声波辅助提取石榴根皮中多酚的方法可行、可靠,石榴根皮多酚具有一定的体外抗氧化能力。
In this paper,the ultrasonic-assisted extraction of polyphenols from pomegranate root bank was discussed and its antioxidant activity in vitro was evaluated.With the yield of polyphenols as an evaluation index,Plackett-Burman(PB) was applied to optimize the significant factors,after which Central Composite Design(CCD) was adopted to optimize the process conditions,then the antioxidant activity was evaluated by detecting the scavenging capacity against 1,1-diphenyl-2-picrylhydrazyl(DPPH)free radical and 2,2'-amino-di(2-ethyl-benzothiazolinc sulphonic acid-6) ammonium salt(ABTS).Results showed that:60%for ethanol concentration,49 ℃ for ultrasonic temperature and 34 min for ultrasonic time,the yield of polyphenols was 1.643%,which was close to predicted value.The clearance rate of DPPH free radical and ABTS were 70.3% and 65.7%,IC50were71.166 μg/m L and 163.319 μg/m L,and there was a positive correlation between scavenging capacity and concentration of polyphenols.Ultrasonic assisted extraction of polyphenols from pomegranate root bark was feasible and reliable,Pomegranate root bark polyphenols had certain antioxidant capacity in vitro.
In this paper,the ultrasonic-assisted extraction of polyphenols from pomegranate root bank was discussed and its antioxidant activity in vitro was evaluated.With the yield of polyphenols as an evaluation index,Plackett-Burman(PB) was applied to optimize the significant factors,after which Central Composite Design(CCD) was adopted to optimize the process conditions,then the antioxidant activity was evaluated by detecting the scavenging capacity against 1,1-diphenyl-2-picrylhydrazyl(DPPH)free radical and 2,2'-amino-di(2-ethyl-benzothiazolinc sulphonic acid-6) ammonium salt(ABTS).Results showed that:60%for ethanol concentration,49 ℃ for ultrasonic temperature and 34 min for ultrasonic time,the yield of polyphenols was 1.643%,which was close to predicted value.The clearance rate of DPPH free radical and ABTS were 70.3% and 65.7%,IC50were71.166 μg/m L and 163.319 μg/m L,and there was a positive correlation between scavenging capacity and concentration of polyphenols.Ultrasonic assisted extraction of polyphenols from pomegranate root bark was feasible and reliable,Pomegranate root bark polyphenols had certain antioxidant capacity in vitro.
引文
[1]汪小飞,向其柏,尤传楷,等.石榴品种分类研究进展[J].果树学报,2007,24(1):94-97.
[2]王国强.全国中草药汇编(第三版)[S].北京:人民卫生出版社,2014.
[3]邓娜,乔沈,高芯,等.响应面试验优化石榴皮多酚提取工艺及石榴不同部位多酚的抗氧化活性[J].食品科学,2016,37(6):39-43.
[4]刘振平.石榴不同部位4种多酚类成分检测方法的研究[D].成都:西华大学,2012.
[5]G S B Viana,L N Cordeiro,F J A Matos.Bioactive foods in promoting health[J].Bioactive Foods in Promoting Health,2010,42(35):457,459-478.
[6]涂宗财,张露,王辉,等.超声波辅助提取藜蒿多酚工艺优化及抗氧化活性研究[J].食品工业科技,2012,33(5):239-242.
[7]李颖畅,张明辉,马春颖,等.响应面法优化超声波辅助提取蓝莓叶多酚[J].食品工业科技,2015,36(5):234-238.
[8]王占一,张立华,王玉海,等.超声波辅助纤维素酶提取石榴幼果多酚及其抑制α-葡萄糖苷酶活性[J].食品科学,2017,38(18):214-221.
[9]李文仙,俞丹,林玲,等.Folin-Ciocalteu比色法应用于蔬菜和水果总多酚含量测定的研究[J].营养学报,2011,56(3):302-307.
[10]杜丹丹,李建新.Folin-Ciocalteu比色法测定石榴皮多酚含量条件的优化[J].西北农林科技大学学报,2011,76(5):190-196.
[11]M Laguerre,V Hugouvieux,N Cavusoglu,et al.Probing the micellar solubilisation and inter micellar exchange of polyphenols using the DPPH·free radical[J].Food Chemistry,2014,149:114-120.
[12]S Ghosh,R Chakraborty,U Raychaudhuri.Determination of p H-dependent antioxidant activity of palm(Borassus flabellifer)polyphenol compounds by photoluminol and DPPH methods:Acomparison of redox reaction sensitivity[J].Biotech,2015,5(5):633-640.
[13]贾秀稳,张立华,李先如,等.石榴花精油成分分析及清除自由基能力评价[J].食品科学,2015,36(24):152-155.
[14]蒋增良,毛建卫,黄俊,等.蓝莓发酵素在天然发酵过程中抗氧化性能的变化[J].食品工业科技,2013,34(2):194-201.
[15]Li Y Y,Li L X,Cui Y,et al.A Micro-model of DPPH,ABTS,and FRAP for dynamic monitoring of the antioxidant activity of different types of polyphenols isolated from red wine[J].Modern Food Science and Technology,2017,33(8):130-140.
[16]张丹,李丹,许启泰,等.槟榔提取物不同部位的抗氧化性比较及成分研究[J].食品工业科技,2015,36(2):102-109.
[17]C Sanchezmoreno,J A Larrauri,F Sauracalixto.A procedure to measure the antiradical efficiency of polyphenols ntiradical efficiency of polyphenols[J].Journal of the Science of Food and Agriculture,2015,76(2):270-276.
[18]刘韬,李荣,姜子涛.Plackett-Burman设计和响应面分析法优化香菜中总黄酮的微波提取工艺[J].食品工业科技,2014,35(15):254-257.
[19]闵钟熳,岳喜庆,蔡玮瑶,等.应用Plackett-Burman设计法对屎肠球菌BC-3产类细菌素发酵主要影响因素的筛选[J].食品工业科技,2010,31(8):176-179.
[20]刘齐,杜萍,王飞生,等.超声波法提取板栗壳多糖的工艺条件优化[J].食品工业科技,2014,35(3):221-224.
[21]常星洁,刘汉清,邹建荣,等.响应面法优化女贞子有效成分的提取工艺[J].中成药,2012,34(5):839-842.
[22]李国秀.石榴多酚类物质的分离鉴定和抗氧化活性研究[D].成都:西华大学,2008.
[23]范金波,蔡西彤,冯叙桥,等.5种天然多酚类化合物抗氧化活性的比较[J].食品与发酵工业,2014,40(7):77-83.
[2]王国强.全国中草药汇编(第三版)[S].北京:人民卫生出版社,2014.
[3]邓娜,乔沈,高芯,等.响应面试验优化石榴皮多酚提取工艺及石榴不同部位多酚的抗氧化活性[J].食品科学,2016,37(6):39-43.
[4]刘振平.石榴不同部位4种多酚类成分检测方法的研究[D].成都:西华大学,2012.
[5]G S B Viana,L N Cordeiro,F J A Matos.Bioactive foods in promoting health[J].Bioactive Foods in Promoting Health,2010,42(35):457,459-478.
[6]涂宗财,张露,王辉,等.超声波辅助提取藜蒿多酚工艺优化及抗氧化活性研究[J].食品工业科技,2012,33(5):239-242.
[7]李颖畅,张明辉,马春颖,等.响应面法优化超声波辅助提取蓝莓叶多酚[J].食品工业科技,2015,36(5):234-238.
[8]王占一,张立华,王玉海,等.超声波辅助纤维素酶提取石榴幼果多酚及其抑制α-葡萄糖苷酶活性[J].食品科学,2017,38(18):214-221.
[9]李文仙,俞丹,林玲,等.Folin-Ciocalteu比色法应用于蔬菜和水果总多酚含量测定的研究[J].营养学报,2011,56(3):302-307.
[10]杜丹丹,李建新.Folin-Ciocalteu比色法测定石榴皮多酚含量条件的优化[J].西北农林科技大学学报,2011,76(5):190-196.
[11]M Laguerre,V Hugouvieux,N Cavusoglu,et al.Probing the micellar solubilisation and inter micellar exchange of polyphenols using the DPPH·free radical[J].Food Chemistry,2014,149:114-120.
[12]S Ghosh,R Chakraborty,U Raychaudhuri.Determination of p H-dependent antioxidant activity of palm(Borassus flabellifer)polyphenol compounds by photoluminol and DPPH methods:Acomparison of redox reaction sensitivity[J].Biotech,2015,5(5):633-640.
[13]贾秀稳,张立华,李先如,等.石榴花精油成分分析及清除自由基能力评价[J].食品科学,2015,36(24):152-155.
[14]蒋增良,毛建卫,黄俊,等.蓝莓发酵素在天然发酵过程中抗氧化性能的变化[J].食品工业科技,2013,34(2):194-201.
[15]Li Y Y,Li L X,Cui Y,et al.A Micro-model of DPPH,ABTS,and FRAP for dynamic monitoring of the antioxidant activity of different types of polyphenols isolated from red wine[J].Modern Food Science and Technology,2017,33(8):130-140.
[16]张丹,李丹,许启泰,等.槟榔提取物不同部位的抗氧化性比较及成分研究[J].食品工业科技,2015,36(2):102-109.
[17]C Sanchezmoreno,J A Larrauri,F Sauracalixto.A procedure to measure the antiradical efficiency of polyphenols ntiradical efficiency of polyphenols[J].Journal of the Science of Food and Agriculture,2015,76(2):270-276.
[18]刘韬,李荣,姜子涛.Plackett-Burman设计和响应面分析法优化香菜中总黄酮的微波提取工艺[J].食品工业科技,2014,35(15):254-257.
[19]闵钟熳,岳喜庆,蔡玮瑶,等.应用Plackett-Burman设计法对屎肠球菌BC-3产类细菌素发酵主要影响因素的筛选[J].食品工业科技,2010,31(8):176-179.
[20]刘齐,杜萍,王飞生,等.超声波法提取板栗壳多糖的工艺条件优化[J].食品工业科技,2014,35(3):221-224.
[21]常星洁,刘汉清,邹建荣,等.响应面法优化女贞子有效成分的提取工艺[J].中成药,2012,34(5):839-842.
[22]李国秀.石榴多酚类物质的分离鉴定和抗氧化活性研究[D].成都:西华大学,2008.
[23]范金波,蔡西彤,冯叙桥,等.5种天然多酚类化合物抗氧化活性的比较[J].食品与发酵工业,2014,40(7):77-83.