超声辅助提取灰灰菜多糖工艺优化及其体外抗氧化活性
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摘要
以灰灰菜粗多糖(CAPs)得率为指标,在单因素实验的基础上,选取五个主要影响因素采用响应面分析法对CAPs的超声辅助水提醇沉条件进行优化,继而采用DPPH法、ABTS法和邻二氮菲-Fe~(2+)法测定CAPs的体外抗氧化活性。结果表明,CAPs最佳提取工艺为液料比30∶1、超声时间20 min、超声温度80℃、超声功率460 W、乙醇浓度100%,在此条件下CAPs得率为5.153%。体外抗氧化活性实验表明,CAPs具有较强的体外清除自由基活性,清除DPPH·、ABTS·和·OH的IC_(50)值分别为1.899 mg/m L、1.973 mg/m L和2.827 mg/m L。说明CAPs有一定的抗氧化活性,具备开发成功能性食品的潜力。
Using the extraction rate of polysaccharide as index,optimization of the ultrasonic-assisted water extraction and ethyl alcohol precipitation of polysaccharides from Chenopodium album L.( CAPs) was studied. Based on single-factor experiments,five independent factors were selected as affecting factors during extraction with response surface method. The antioxidant activities of CAPs were evaluated by DPPH radical scavenging activity( DPPH),ABTS radical scavenging activity( ABTS),hydroxyl radical scavenging(·OH). The results showed that the optimal conditions of the ultrasonic-assisted water extraction and ethyl alcohol precipitation of CAPs were as follows: the liquid-solid ratio was 30∶ 1,ultrasonic time was 20 min,ultrasonic temperature was 80 ℃,ultrasonic power was 460 W,concentration of ethyl alcohol was 100%,under these conditions the yield of CAPs was 5.153%.The CAPs had strong scavenging activity against DPPH·,·OH and ABTS·radical,and the IC50 values were 1.899 mg/m L,1.973 mg/m L and 2.827 mg/m L,respectively.Accordingly,the CAPs had a certain antioxidant activity and has a potential value of being exploited as functional food.
Using the extraction rate of polysaccharide as index,optimization of the ultrasonic-assisted water extraction and ethyl alcohol precipitation of polysaccharides from Chenopodium album L.( CAPs) was studied. Based on single-factor experiments,five independent factors were selected as affecting factors during extraction with response surface method. The antioxidant activities of CAPs were evaluated by DPPH radical scavenging activity( DPPH),ABTS radical scavenging activity( ABTS),hydroxyl radical scavenging(·OH). The results showed that the optimal conditions of the ultrasonic-assisted water extraction and ethyl alcohol precipitation of CAPs were as follows: the liquid-solid ratio was 30∶ 1,ultrasonic time was 20 min,ultrasonic temperature was 80 ℃,ultrasonic power was 460 W,concentration of ethyl alcohol was 100%,under these conditions the yield of CAPs was 5.153%.The CAPs had strong scavenging activity against DPPH·,·OH and ABTS·radical,and the IC50 values were 1.899 mg/m L,1.973 mg/m L and 2.827 mg/m L,respectively.Accordingly,the CAPs had a certain antioxidant activity and has a potential value of being exploited as functional food.
引文
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[13]喻俊,王涛,贾春红,等.响应面优化牛蒡子多糖的提取及其抗氧化活性研究[J].食品与发酵工业,2015,41(6):207-212.
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[15]李堆淑.超声提取细黄链霉菌胞外多糖工艺与抗氧化活性研究[J].食品与发酵工业,2016,42(5):253-258.
[16]何念武,李丹.商洛绿茶多糖的分离纯化及体外抗氧化和抗肿瘤活性研究[J].食品与发酵工业,2015,41(8):79-83.
[17]岳秀洁,李超,扶雄.超声提取辣木叶黄酮优化及其抗氧化活性[J].食品工业科技,2016,37(1):226-231
[18]刘薇,王宏君,赵建,等.邻二氮菲-Fe2+法测定保健食品的抗氧化能力[J].食品科学,2010,31(18):333-337.
[19]和法涛,刘光鹏,朱风涛,等.响应面法优化热水法浸提猴头菇多糖工艺提高多糖得率[J].食品科技,2015,40(1):210-215.
[2]Pal A,Banerjee B,Banerjee T,et al.Hepatoprotective activity of Chenopodium album Linn.plant against paracetamol-induced hepatic injury in rats[J].International Journal of Pharmacy&Pharmaceutical Sciences,2011,3(3):55-57.
[3]Jain N K,Singhai A K.Hepatoprotective activity of Chenopodium album Linn:in vitro and in vivo studies[J].Journal of Experimental&Integrative Medicine,2012,2(4):331-336.
[4]徐固华,夏新奎,刘永垒.灰灰菜抑菌成分提取及其抑菌活性研究[J].湖北农业科学,2010,49(11):2802-2803.
[5]李燕,王寒,薛天乐,等.灰灰菜提取物体外抑菌活性的研究[J].食品科学,2009,30(5):112-114.
[6]赵良忠,王放银,段林东.灰灰菜抗菌物质提取及抗菌效果研究[J].生物技术,2004,14(4):66-67.
[7]陈少金.一种灰灰菜鸡骨泥营养挂面及其制备方法:中国,CN 103222588 A[P].2013-07-31.
[8]Poonia A,Upadhayay A.Chenopodium album Linn:review of nutritive value and biological properties[J].J Food Sci Technol,2015,52(7):3977-3985
[9]田华.灰灰菜黄酮类化合物的提取及其体外抗氧化性研究[J].食品工业,2013,34(9):114-117.
[10]Cutillo F,Dellagreca M,Gionti M,et al.Phenols and lignans from Chenopodium album[J].Phytochemical Analysis,2006,17(5):344-349.
[11]王彦博,石燕,唐慧安.超声波提取野生灰灰菜中叶黄素的工艺研究[J].中国食品学报,2014,14(3):122-127.
[12]张卫红,吴晓霞,马空军.超声波技术强化提取天然产物的研究进展[J].现代化工,2013,33(7):26-29.
[13]喻俊,王涛,贾春红,等.响应面优化牛蒡子多糖的提取及其抗氧化活性研究[J].食品与发酵工业,2015,41(6):207-212.
[14]兰金荣,叶文斌.响应面法与正交设计法比较研究天麻多糖提取优化工艺[J].包装与食品机械,2014,32(4):10-15.
[15]李堆淑.超声提取细黄链霉菌胞外多糖工艺与抗氧化活性研究[J].食品与发酵工业,2016,42(5):253-258.
[16]何念武,李丹.商洛绿茶多糖的分离纯化及体外抗氧化和抗肿瘤活性研究[J].食品与发酵工业,2015,41(8):79-83.
[17]岳秀洁,李超,扶雄.超声提取辣木叶黄酮优化及其抗氧化活性[J].食品工业科技,2016,37(1):226-231
[18]刘薇,王宏君,赵建,等.邻二氮菲-Fe2+法测定保健食品的抗氧化能力[J].食品科学,2010,31(18):333-337.
[19]和法涛,刘光鹏,朱风涛,等.响应面法优化热水法浸提猴头菇多糖工艺提高多糖得率[J].食品科技,2015,40(1):210-215.