苦菜多酚的提取及其抗氧化性研究
|
摘要
采用响应面法优化了苦菜多酚提取工艺,对苦菜多酚成分进行了分析,并测定了其抗氧化活性。以单因素试验为基础,选择提取温度、乙醇体积分数和料液比为自变量,以苦菜多酚得率为响应值,进行3因素3水平响应面分析。得到苦菜多酚的最佳提取条件为,提取温度77℃,乙醇体积分数56%,提取时间45 min,在此条件下,苦菜多酚的得率可达到14.72%;应用高效液相色谱法分析其成分,结果显示:苦菜多酚主要成分为芦丁、绿原酸、咖啡酸、芹菜素、原儿茶素;苦菜多酚、Vc和BHT清除DPPH自由基的IC_(50)分别为0.097、0.113和0.258mg/m L,苦菜多酚清除能力大于Vc和BHT;原能力大于BHT,但小于Vc;β-胡萝卜素/亚油酸漂白试验中,苦菜多酚抗氧化能力大于Vc,但小于BHT,三者的抑制率分别为77.2%、28.49%、69.59%。
Response surface methodology( RSM) was employed to optimize the extraction conditions of Polyphenol from Sonchus oleraceus L. and the chemical composition. Antioxidant activity of the polyphenols are also analyzed.Based on single-factor tests,Box-Benhnken center composite experiment was carried out with three factors,including extraction temperature,alcohol concentration,extracting time. RSM was used to determine the effect of prime factors on the yield of polyphenol. Results showed that the optimum extraction conditions were: 77 ℃,ethanol concentration56%,and extraction time 45 min. Under these conditions,the extraction yield of polyphenol was 14. 72%. The results of chromatography analysis with HPLC show that rutin,chlorogenic acid,caffeic acid,apigenin and original catechins are the main components existing in polyphenols. The IC_(50) of the polyphenol extracts,Vitamin C and BHT against DPPH radicals were 0. 097 mg/m L,0. 113 mg/m L and 0. 258 mg/m L,respectively. The scavenging impact of the radical was more effective than that of BHT and vitamin C at the same concentration. The total reducing power was more than BHT but lower than vitamin C. Furthermore,β-carotene/linoleicbleaching test showed that the antioxidant ability was decreased in the order: BHT > the polyphenol extracts > vitamin C with the amount( %) of 77. 2%,69. 59% and 28. 49%,respectively.
Response surface methodology( RSM) was employed to optimize the extraction conditions of Polyphenol from Sonchus oleraceus L. and the chemical composition. Antioxidant activity of the polyphenols are also analyzed.Based on single-factor tests,Box-Benhnken center composite experiment was carried out with three factors,including extraction temperature,alcohol concentration,extracting time. RSM was used to determine the effect of prime factors on the yield of polyphenol. Results showed that the optimum extraction conditions were: 77 ℃,ethanol concentration56%,and extraction time 45 min. Under these conditions,the extraction yield of polyphenol was 14. 72%. The results of chromatography analysis with HPLC show that rutin,chlorogenic acid,caffeic acid,apigenin and original catechins are the main components existing in polyphenols. The IC_(50) of the polyphenol extracts,Vitamin C and BHT against DPPH radicals were 0. 097 mg/m L,0. 113 mg/m L and 0. 258 mg/m L,respectively. The scavenging impact of the radical was more effective than that of BHT and vitamin C at the same concentration. The total reducing power was more than BHT but lower than vitamin C. Furthermore,β-carotene/linoleicbleaching test showed that the antioxidant ability was decreased in the order: BHT > the polyphenol extracts > vitamin C with the amount( %) of 77. 2%,69. 59% and 28. 49%,respectively.
引文
[1]沈德凤,杨波,李进京.黄花败酱总皂苷提取物抗肿瘤作用的实验研究[J].黑龙江医药科学,2007,30(3):35-41.
[2]卢新华,陈虎云,戴俊,等.苦菜总黄酮对实验性肝损伤的保护作用[J]中国现代医学杂志,2002,12(3):8-9.
[3]SEO S W,PARK C S,HONG S H,et al.Inhibitory effec t o f Patr inia scab io saefo lia on acute pancreatitis[J].World J G astroen terol,2006,12(7):1 110-11 141.
[4]郑冉.长裂苦苣菜化学成分的研究[D].吉林:吉林大学,2006.
[5]权洪峰,付雪艳,董琳,等.HPLC法测定苦苣菜中槲皮素和木犀草素的含量[J].现代中药研究与实践,2009,22(6):60-62.
[6]GARCA-HERRERA P,SNCHEZ-MATA M C,CMARA M,et al.Nutrient composition of six wild edible Mediterranean Asteraceae plants of dietary interest[J].Journal of Food Composition and Analysis.2014,34(2):163-170.
[7]芦佳琨.败酱草中黄酮类化合物的提取及其抗氧化活性、抑制生物被膜作用的研究[D].锦州:渤海大学,2013.
[8]RADES,THOMAS,MCPOWELL,et al.Anti-Ageing Effects of Sonchus oleraceus L.(puha)leaf extracts on H2O2-induced cell senescence[J].MolecularPlant.2015,20:4 548-4 564.
[9]BUBONJA-SONJE M,GIACOMETTI J,ABRAM M.Antioxidant and antilisterial activity of olive oil,cocoa and rosemary extract polyphenols[J].Food Chemistry,2011,127(4):4 548-4 564.
[10]VAQUERO M J R,SERRAVALLE L R T,de NADRA M C M,et al.Antioxidant capacity and antibacterial activity of phenolic compounds from argentinean herbs infusions[J].Food Control,2010,21(5):779-785.
[11]SIDDHURAJU P,BECKER K.Studies on antioxidant activities of mucuna seed(Mucuna pruriens var utilis)extract and various non-protein amino/imino acids through in vitro models[J].Journal of the Science of Food and Agriculture,2003,83(14):1 517-1 524.
[12]于亚莉,高峰,刘静波,等.声波法提取花生壳中多酚类物质的研究[J].食品科学,2007,28(11):257-260.
[13]石珂心,赵武奇,朱远棋,等.超声波辅助提取石榴籽多酚工艺的响应面优化[J].陕西师范大学学报:自然科学版,2014,42(2):104-108.
[14]BECKER K,SIDDHURAJU P.Antioxidant properties of various solvent extracts of total phenolic constituents from three different agroclimatic origins of drumstick tree(Moringa oleifera Lam.)leaves[J].Journal of Agriculture and Food Chemistry,2003,51(8):2 144-2 155.
[2]卢新华,陈虎云,戴俊,等.苦菜总黄酮对实验性肝损伤的保护作用[J]中国现代医学杂志,2002,12(3):8-9.
[3]SEO S W,PARK C S,HONG S H,et al.Inhibitory effec t o f Patr inia scab io saefo lia on acute pancreatitis[J].World J G astroen terol,2006,12(7):1 110-11 141.
[4]郑冉.长裂苦苣菜化学成分的研究[D].吉林:吉林大学,2006.
[5]权洪峰,付雪艳,董琳,等.HPLC法测定苦苣菜中槲皮素和木犀草素的含量[J].现代中药研究与实践,2009,22(6):60-62.
[6]GARCA-HERRERA P,SNCHEZ-MATA M C,CMARA M,et al.Nutrient composition of six wild edible Mediterranean Asteraceae plants of dietary interest[J].Journal of Food Composition and Analysis.2014,34(2):163-170.
[7]芦佳琨.败酱草中黄酮类化合物的提取及其抗氧化活性、抑制生物被膜作用的研究[D].锦州:渤海大学,2013.
[8]RADES,THOMAS,MCPOWELL,et al.Anti-Ageing Effects of Sonchus oleraceus L.(puha)leaf extracts on H2O2-induced cell senescence[J].MolecularPlant.2015,20:4 548-4 564.
[9]BUBONJA-SONJE M,GIACOMETTI J,ABRAM M.Antioxidant and antilisterial activity of olive oil,cocoa and rosemary extract polyphenols[J].Food Chemistry,2011,127(4):4 548-4 564.
[10]VAQUERO M J R,SERRAVALLE L R T,de NADRA M C M,et al.Antioxidant capacity and antibacterial activity of phenolic compounds from argentinean herbs infusions[J].Food Control,2010,21(5):779-785.
[11]SIDDHURAJU P,BECKER K.Studies on antioxidant activities of mucuna seed(Mucuna pruriens var utilis)extract and various non-protein amino/imino acids through in vitro models[J].Journal of the Science of Food and Agriculture,2003,83(14):1 517-1 524.
[12]于亚莉,高峰,刘静波,等.声波法提取花生壳中多酚类物质的研究[J].食品科学,2007,28(11):257-260.
[13]石珂心,赵武奇,朱远棋,等.超声波辅助提取石榴籽多酚工艺的响应面优化[J].陕西师范大学学报:自然科学版,2014,42(2):104-108.
[14]BECKER K,SIDDHURAJU P.Antioxidant properties of various solvent extracts of total phenolic constituents from three different agroclimatic origins of drumstick tree(Moringa oleifera Lam.)leaves[J].Journal of Agriculture and Food Chemistry,2003,51(8):2 144-2 155.