不同加工方式对基于双水相体系提取的小米黄酮的影响
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摘要
为提高小米综合利用价值与黄酮的分离效率,主要采用了超声辅助双水相体系提取小米黄酮,经正交法优化后结果显示,当双水相体系中丙酮与(NH_4)_2SO_4质量分数分别为31%,19%时,在料液比为1∶40(g∶mL)的条件下,于40℃下超声辅助提取30 min,小米黄酮含量可达8.56 mg/g。同时,还研究了常见的加工方式对小米黄酮的影响,结果显示煮制或短时间(<15 min)的蒸制最为理想,对黄酮含量损失相对较少,且随着加工时间的延长,黄酮含量随之降低。综合而言,优选的加工方式为煮>蒸>焖>炒。此外,该文还对小米黄酮提取物的抗氧化活性进行了测定,随着底物浓度的增加,小米黄酮DPPH自由基清除能力、羟自由基清除能力及铁还原力均随之增加,且表现出一定的剂量依赖性,表明其具有良好的抗氧化活性。
As a unique type of millet in Shanxi, " Qin zhou huang" was extensively studied for improving its comprehensive utilization and the separation efficiency of flavonoids. In this paper,the ultrasonic-assisted aqueous two-phase system was studied and used to extract flavonoids from " Qin zhou huang". After orthogonal experimental optimization,the flavonoids content could reach the maximum of 8. 56 mg/g under the following conditions: acetone concentration 31%,( NH_4)_2 SO_4 concentration 19%,solid-liquid ratio 1∶ 40,temperature 40 ℃ and ultrasonic time 30 min. Meanwhile,the effects of common processing methods on the millet flavonoids were also studied,the results showed that cooking or steaming at short time( < 15 min) was the most ideal processing method,because the loss of flavonoids contents was relatively small. Besides,the flavonoids contents of all samples decreased as processing time extended,and the preferred method was boiling > steaming > braising > frying. Moreover,the antioxidant activities of millet flavonoids were determined,the results showed that DPPH scavenging capacity,hydroxyl radical scavenging capacity and reducing power were all increased as substrate concentration increased and it is a dose-dependent reaction. Overall,millet flavonoids has good antioxidant activities.
As a unique type of millet in Shanxi, " Qin zhou huang" was extensively studied for improving its comprehensive utilization and the separation efficiency of flavonoids. In this paper,the ultrasonic-assisted aqueous two-phase system was studied and used to extract flavonoids from " Qin zhou huang". After orthogonal experimental optimization,the flavonoids content could reach the maximum of 8. 56 mg/g under the following conditions: acetone concentration 31%,( NH_4)_2 SO_4 concentration 19%,solid-liquid ratio 1∶ 40,temperature 40 ℃ and ultrasonic time 30 min. Meanwhile,the effects of common processing methods on the millet flavonoids were also studied,the results showed that cooking or steaming at short time( < 15 min) was the most ideal processing method,because the loss of flavonoids contents was relatively small. Besides,the flavonoids contents of all samples decreased as processing time extended,and the preferred method was boiling > steaming > braising > frying. Moreover,the antioxidant activities of millet flavonoids were determined,the results showed that DPPH scavenging capacity,hydroxyl radical scavenging capacity and reducing power were all increased as substrate concentration increased and it is a dose-dependent reaction. Overall,millet flavonoids has good antioxidant activities.
引文
[1]蔡亭,汪丽萍,刘明,等.挤压加工对小米多酚及抗氧化活性的影响研究[J].食品工业科技,2014,35(20):102-106.
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[16]陈丛瑾,屈丽娟,陈东.双水相萃取法分离纯化黄酮类化合物的研究进展[J].应用化工,2010,39(10):1 587-1 589;1 596.
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[19]沈美荣,李云龙,俞月丽,等.超声辅助双水相体系提取苦荞籽黄酮[J].食品工业科技,2016,37(15):243-248,275.
[20]刘骏.结晶紫分光光度法测定Fenton反应产生的羟自由基[J].武汉工业学院学报,2005,24(6):53-55.
[21]徐雅琴,蔡菲,王丽波,等.双水相法分离黑穗醋栗果实多糖及其结构和活性研究[J].中国食品学报,2017,17(1):100-107.
[22]BANGOURA M L,NSOR-ATINDANA J,MING Z H.Solvent optimization extraction of antioxidants from foxtail millet species’insoluble fibers and their free radical scavenging properties[J].Food Chemistry,2013,141(2):736-744.
[23]罗秋水,杜华英,熊建华,等.葛根异黄酮类化合物提取工艺优化及其抗氧化活性研究[J].中国食品学报,2015,15(2):104-110.
[24]刘小琴.双水相/反胶束萃取分离苦参生物碱的研究[D].广州:广东药学院,2012.
[25]阮尚全,黄艺,刘艳玲,等.微波协同双水相提取榴莲皮中总黄酮的工艺[J].食品科技,2013,38(10):228-231.
[26]梁云贞,彭金云,李怡,等.微波辅助提取山黄皮果中的黄酮类物质[J].安徽农业科学,2010,38(14):7 269-7 271.
[27]邹晓琳,吕兆林,王媛媛,等.竹叶黄酮不同热加工稳定性[J].北京林业大学学报,2016,38(11):111-117.
[28]吴祥庭,王爱银,周化斌,等.茶叶黄酮类物质的双水相系统纯化及抗氧化研究[J].茶叶科学,2012,32(4):289-296.
[2]LU S H,ZHANG X,ZHANG Z Y,et al.Quantitative measurements of binary amino acids mixtures in yellow foxtail millet by terahertz time domain spectroscopy[J].Food Chemistry,2016,211:494-501.
[3]杨春,田志芳,卢健鸣,等.小米蛋白质研究进展[J].中国粮油学报,2010,25(8):123-128.
[4]张超,张晖,李冀新.小米的营养以及应用研究进展[J].中国粮油学报,2007,22(1):51-55,78.
[5]付丽红,任文静,李玉娥.“沁州黄”小米总黄酮提取工艺的研究[J].山西农业大学学报(自然科学版),2016,36(3):219-223.
[6]CHANDRASEKARA A,SHAHIDI F.Bioaccessibility and antioxidant potential of millet grain phenolics as affected by simulated in vitro digestion and microbial fermentation[J].Journal of Functional Foods,2012,4(1):226-237.
[7]ADEBIYI J A,OBADINA A O,ADEBO O A,et al.Comparison of nutritional quality and sensory acceptability of biscuits obtained from native,fermented,and malted pearl millet(Pennisetum glaucum)flour[J].Food Chemistry,2017,232:210-217.
[8]SHARMA S,SAXENA D C,RIAR C S.Nutritional,sensory and in-vitro antioxidant characteristics of gluten free cookies prepared from flour blends of minor millets[J].Journal of Cereal Science,2016,72:153-161.
[9]ZHANG L Z,LIU R H.Phenolic and carotenoid profiles and antiproliferative activity of foxtail millet[J].Food Chemistry,2015,174:495-501.
[10]CHANDRASEKARA A,NACZK M,SHAHIDI F.Effect of processing on the antioxidant activity of millet grains[J].Food Chemistry,2012,133(1):1-9.
[11]马艺丹,刘红,廖小伟,等.神秘果种子多酚超声双水相复合提取工艺及其抗氧化活性[J].食品与机械,2015,31(6):173-178.
[12]吴丁丁,穆小静,易小琦,等.双水相萃取技术的新发展[J].食品工业科技,2017,38(8):395-400.
[13]ZHANG D Y,ZU Y G,FU Y J,et al.Aqueous two-phase extraction and enrichment of two main flavonoids from pigeon pea roots and the antioxidant activity[J].Separation and Purification Technology,2013,102:26-33.
[14]刘磊磊,李秀娜,赵帅.双水相萃取在中药活性成分提取分离中的应用进展[J].中草药,2015,46(5):766-773.
[15]汪建红,匡晨.脐橙皮中黄酮的超声波辅助双水相提取工艺研究[J].食品研究与开发,2016,37(23):50-55.
[16]陈丛瑾,屈丽娟,陈东.双水相萃取法分离纯化黄酮类化合物的研究进展[J].应用化工,2010,39(10):1 587-1 589;1 596.
[17]蔡文国,吴卫,代沙,等.不同种质鱼腥草总酚、黄酮含量及其抗氧化活性[J].食品科学,2013,34(7):42-46.
[18]钟方丽,王文姣,王晓林,等.微波协同双水相提取桔梗茎总黄酮及抗氧化活性研究[J].食品工业科技,2016,37(12):267-271,277.
[19]沈美荣,李云龙,俞月丽,等.超声辅助双水相体系提取苦荞籽黄酮[J].食品工业科技,2016,37(15):243-248,275.
[20]刘骏.结晶紫分光光度法测定Fenton反应产生的羟自由基[J].武汉工业学院学报,2005,24(6):53-55.
[21]徐雅琴,蔡菲,王丽波,等.双水相法分离黑穗醋栗果实多糖及其结构和活性研究[J].中国食品学报,2017,17(1):100-107.
[22]BANGOURA M L,NSOR-ATINDANA J,MING Z H.Solvent optimization extraction of antioxidants from foxtail millet species’insoluble fibers and their free radical scavenging properties[J].Food Chemistry,2013,141(2):736-744.
[23]罗秋水,杜华英,熊建华,等.葛根异黄酮类化合物提取工艺优化及其抗氧化活性研究[J].中国食品学报,2015,15(2):104-110.
[24]刘小琴.双水相/反胶束萃取分离苦参生物碱的研究[D].广州:广东药学院,2012.
[25]阮尚全,黄艺,刘艳玲,等.微波协同双水相提取榴莲皮中总黄酮的工艺[J].食品科技,2013,38(10):228-231.
[26]梁云贞,彭金云,李怡,等.微波辅助提取山黄皮果中的黄酮类物质[J].安徽农业科学,2010,38(14):7 269-7 271.
[27]邹晓琳,吕兆林,王媛媛,等.竹叶黄酮不同热加工稳定性[J].北京林业大学学报,2016,38(11):111-117.
[28]吴祥庭,王爱银,周化斌,等.茶叶黄酮类物质的双水相系统纯化及抗氧化研究[J].茶叶科学,2012,32(4):289-296.