离子液体超声辅助提取黑豆皮花青素及其抗氧化活性研究
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摘要
以离子液体为提取剂,采用离子液体超声波辅助提取黑豆皮花青素,考察了提取温度、提取时间、离子液体浓度、料液比对黑豆皮花青素得率的影响,采用响应曲面法对提取工艺进行优化,同时对花青素的体外抗氧化活性进行研究。结果表明,最佳提取条件:离子液体浓度0.9 mol/L,料液比1∶53(g∶m L)、提取温度43℃、提取时间45 min。在此条件下黑豆皮花青素的得率4.12 mg/g。花青素对羟自由基的清除效果在一定范围内优于维生素C。
Using ionic liquid as extraction solvent, anthocyanin was extracted from black soybean peel by ultrasonic assisted extraction. The effects of extraction temperature, time, ionic liquid concentration, material-liquid ratio on anthocyanin yield were investigated. The extraction technology was optimized by response surface methodology. The in vitro antioxidant activity of anthocyanin from black soybean peel was researched. The results showed that the optimum conditions were as follows: ionic liquid concentration 0.9 mol/L, material-liquid ratio 1∶53(g∶ml), extraction temperature 43 ℃,time 45 min. Under the optimal conditions, the anthocyanin yield from the black soybean peel was 4.12 mg/g. The scavenging effect of anthocyanin on hydroxyl radicals was better than that of Vitamin C in certain range.
Using ionic liquid as extraction solvent, anthocyanin was extracted from black soybean peel by ultrasonic assisted extraction. The effects of extraction temperature, time, ionic liquid concentration, material-liquid ratio on anthocyanin yield were investigated. The extraction technology was optimized by response surface methodology. The in vitro antioxidant activity of anthocyanin from black soybean peel was researched. The results showed that the optimum conditions were as follows: ionic liquid concentration 0.9 mol/L, material-liquid ratio 1∶53(g∶ml), extraction temperature 43 ℃,time 45 min. Under the optimal conditions, the anthocyanin yield from the black soybean peel was 4.12 mg/g. The scavenging effect of anthocyanin on hydroxyl radicals was better than that of Vitamin C in certain range.
引文
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[2]陈玉,庄纯,夏增务,等.黑豆皮红色素的提取工艺及稳定性研究[J].福建师大福清分校学报,2012,113(5):69-77.
[3]杨民乐,侯俊仙,陈树俊,等.黑豆皮花青素提取物的抗氧化活性研究[J].农产品加工(学刊),2013,338(12):11-13.
[4]宋佳玉,张清伟,刘金宝,等.黑豆粗黄酮提取物体内外抗肿瘤研究[J].食品研究与开发,2016,37(3):40-43.
[5]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.
[6]祝美云,张庭静,魏书信,等.超声萃取玉米皮中水溶性膳食纤维工艺研究[J].食品与发酵工业,2009,35(1):87-90.
[7]于翠芳,赵梅.超声波辅助提取花生壳水溶性膳食纤维工艺研究[J].粮食与油脂,2012(9):23-25.
[8]WASSERSCHEID P,KEIM W.Ionic liquids-new"solutions"for transition metal catalysis[J].Angewandte Chemie,2000,39(21):3772-3789.
[9]ARMAND M,ENDRES F,MACFARLANED R,et al.Ionic-liquid materials for the electrochemical challenges of the future[J].Nat Mat,2009,8(8):621-629.
[10]LIU Z Z,GU H Y,YANG L.An approach of ionic liquids/lithium salts based microwave irradiation pretreatment followed by ultrasoundmicrowave synergistic extraction for two coumarins preparation from Cortex fraxini[J].J Chromatogr A,2015,1417:8-20.
[11]CHEN X,CHENG L Y,ZHANG Y M.The research progress of preparation of cellulose derivativein ionic liquids[J].Mater Rew,2007,21(12):56-59.
[12]CAO X J,YE X M,LU Y B,et al.Ionic liquid-based ultrasonic-assisted extraction of piperine from white pepper[J].Anal Chim Acta,2009,640(1):47-51.
[13]史丽娟,彭胜,郑阳,等.离子液体超声波辅助法提取杜仲皮总木脂素的工艺研究[J].应用化工,2015,44(12):2250-2254.
[14]HUDDLESTON J G,VISSER A E,REICHERT W M,et al.Characterization and comparison of hydrophilic and hydrophobic room temperature ionic liquids incorporating the imidazolium cation[J].Green Chem,2001,3:156-164.
[15]DU F Y,XIAO X H,LI G K.Microwave-assisted extraction of alkaloids in Lycoris radiata using ionic liquids solution[J].Chinese J of Anal Chem,2007,35:1570-1574.
[16]HOFFMANN J,NUCHTER M,ONDRUSCHKA B,et al.Ionic liquids and their heating behaviour during microwave irradiation-a state of the art report and challenge to assessment[J].Green Chem,2003,3:296-298.
[17]陈明明,赵思敏,王毅帆,等.离子液体辅助超声提取黄总生物碱[J].沈阳药科大学学报,2015,32(11):859-863.
[18]袁园,张潇,张凯,等.微波辅助提取黑豆皮花青素的工艺优化[J].绿色科技,2018(2):171-173,175.
[19]闫旭宇,李梦汝,李玲.灵香草总黄酮的提取及对羟自由基的清除效率[J].热带作物学报,2017,38(8):1464-1467.
[20]葛艳琳.山葡萄皮花青素超声波辅助提取及抗氧化活性研究[J].食品研究与开发,2018,39(10):48-55.