万寿菊中叶黄素的提取及抗氧化研究
摘要
本文采用不同提取方法测定万寿菊中叶黄素、黄酮和多酚等功能成分的含量,结果表明:万寿菊花中叶黄素、黄酮和多酚的含量因产地不同而差异较大;万寿菊根、茎、叶、花中几种功能性成分的含量也存在着显著的差异,万寿菊花中功能性成分含量最大。
通过对几种不同方法提取万寿菊中叶黄素的工艺进行研究,提出了不同提取工艺优化条件。采用各种仪器表征手段,确定提取产物的功能成分并研究了提取产物的抗氧化性。
1)采用超声波辅助提取,优化工艺条件为:料液比为1 : 20(g ml~(-1)),提取时间为30 min,提取功率为350 W,在此条件下叶黄素的提取率为60.2%,比相同条件下传统溶剂提取高出20.6%。
2)采用微波辅助提取,优化工艺条件为:料液比1 : 20(g ml~(-1))、提取时间20 s,在此条件下叶黄素的提取率为61.3%,比同条件下传统溶剂提取高出22.9%。通过高效液相色谱-大气压化学电离质谱联用分析确定提取产物为叶黄素酯类物质。
3)采用超临界CO_2萃取,通过单因素和正交实验确定影响叶黄素萃取的因素为:时间>温度>压力> CO_2流量;优化工艺条件为:萃取时间4 h,萃取压力24 MPa、温度54℃、CO_2流量12 L h~(-1)、分离Ⅰ温度42℃,压力11 MPa、分离Ⅱ温度38℃,压力同储罐。在该优化工艺条件下,可萃取叶黄素824 mg (100g)~(-1)原料,提取率达95.7 %。
对微波辅助提取和超临界CO_2提取的叶黄素酯抗氧化作用的研究结果表明:两种提取产物均有较强的抗氧化性,且随着叶黄素酯添加量的增大,其抗氧化作用越明显。
In this work, the functional composition of marigold was studied with a variety of extraction methods. The contents of lutein, flavone and polyphenol in the marigold flower demonstrated significant difference in these areas, and so in the root, stem and flowers. The flowers held the most functional compositions.
The optimal extraction technology and the optimal preferences were established and developed in the investigation by comparing several extraction means. Then, the extracts were analyzed by the advanced apparatuses, following the antioxidation of the extracts carefully investigated.
1) The optimal preferences with ultrasonic assistant extraction were determined. The ratio of marigold to solvent was 1:20(g ml~(-1)), and persisted 30 min with the power 350 W. The extraction proportion reached 60.2%, which was 20.6% higher than the traditional solvent extraction .
2) The optimal preferences with microwave assistant extraction were as follows. The ratio of marigold to solvent was 1:20(g ml~(-1)), and lasted 20 s. The extraction proportion approached 60.2%, 22.9% higher than the traditional solvent extraction. The extracts were identified as lutein esters by high performance liquid chromatography mass spectrum.
3) The mono-factor and orthogonal experiment with the super critical CO_2 extraction indicated the extraction factors decreased with a order of time﹥temperature﹥pressure﹥flux. The duration was 4 hours with other preferences being 24 MPa, 54℃, and the CO_2 flux was 12 L h~(-1). The ideal separation preferences of store jarⅠwere 42℃and 11 MPa, the following store jarⅡwith 38℃and the same pressure. The extracts arrived at 824 mg (100g)~(-1), and the proportion reached 95.7%.
The extracts with the microwave assistant extraction and the super critical CO_2 demonstrated strong antioxidation, and the antioxidation was direct proportion to the lutein esters.
通过对几种不同方法提取万寿菊中叶黄素的工艺进行研究,提出了不同提取工艺优化条件。采用各种仪器表征手段,确定提取产物的功能成分并研究了提取产物的抗氧化性。
1)采用超声波辅助提取,优化工艺条件为:料液比为1 : 20(g ml~(-1)),提取时间为30 min,提取功率为350 W,在此条件下叶黄素的提取率为60.2%,比相同条件下传统溶剂提取高出20.6%。
2)采用微波辅助提取,优化工艺条件为:料液比1 : 20(g ml~(-1))、提取时间20 s,在此条件下叶黄素的提取率为61.3%,比同条件下传统溶剂提取高出22.9%。通过高效液相色谱-大气压化学电离质谱联用分析确定提取产物为叶黄素酯类物质。
3)采用超临界CO_2萃取,通过单因素和正交实验确定影响叶黄素萃取的因素为:时间>温度>压力> CO_2流量;优化工艺条件为:萃取时间4 h,萃取压力24 MPa、温度54℃、CO_2流量12 L h~(-1)、分离Ⅰ温度42℃,压力11 MPa、分离Ⅱ温度38℃,压力同储罐。在该优化工艺条件下,可萃取叶黄素824 mg (100g)~(-1)原料,提取率达95.7 %。
对微波辅助提取和超临界CO_2提取的叶黄素酯抗氧化作用的研究结果表明:两种提取产物均有较强的抗氧化性,且随着叶黄素酯添加量的增大,其抗氧化作用越明显。
In this work, the functional composition of marigold was studied with a variety of extraction methods. The contents of lutein, flavone and polyphenol in the marigold flower demonstrated significant difference in these areas, and so in the root, stem and flowers. The flowers held the most functional compositions.
The optimal extraction technology and the optimal preferences were established and developed in the investigation by comparing several extraction means. Then, the extracts were analyzed by the advanced apparatuses, following the antioxidation of the extracts carefully investigated.
1) The optimal preferences with ultrasonic assistant extraction were determined. The ratio of marigold to solvent was 1:20(g ml~(-1)), and persisted 30 min with the power 350 W. The extraction proportion reached 60.2%, which was 20.6% higher than the traditional solvent extraction .
2) The optimal preferences with microwave assistant extraction were as follows. The ratio of marigold to solvent was 1:20(g ml~(-1)), and lasted 20 s. The extraction proportion approached 60.2%, 22.9% higher than the traditional solvent extraction. The extracts were identified as lutein esters by high performance liquid chromatography mass spectrum.
3) The mono-factor and orthogonal experiment with the super critical CO_2 extraction indicated the extraction factors decreased with a order of time﹥temperature﹥pressure﹥flux. The duration was 4 hours with other preferences being 24 MPa, 54℃, and the CO_2 flux was 12 L h~(-1). The ideal separation preferences of store jarⅠwere 42℃and 11 MPa, the following store jarⅡwith 38℃and the same pressure. The extracts arrived at 824 mg (100g)~(-1), and the proportion reached 95.7%.
The extracts with the microwave assistant extraction and the super critical CO_2 demonstrated strong antioxidation, and the antioxidation was direct proportion to the lutein esters.
引文
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[6] J. I. X. Antony. Lutein[J]. The world of Food ingredients, 2001, 4-5:65-67
[7] phillip, T, erry, J W. Nature of lutein acylation in marigold flowers(Tagetes erecta) [J]. Journal of Food Science, 1975, 40(5):1089-1090.
[8]Sowbhagya, H B, Samputhu, S R. and Krishnamurthy, N. Natural colorant from marigold-chenistry and technology[J]. Food Reviews international,2004, 20(1):33-50.
[9]阿衣木姑·阿布拉,海肉拉·萨伊布扎提,苏力坦·阿巴白克力.黄酮和蕨类植物黄酮的研究进展[J],生物技术,2006,16(6):95-96
[10]赵扬帆,郑宝东.植物多酚类物质及其功能学研究进展[J],福建轻纺,2006,11:107-110
[11]袁道强,梁丽琴,王振锋,扶庆权.改性植物蛋白的研究及应用[J],食品研究与开发,2006, 26(6):13-15
[12]彭磷基,杨奇.维生素C的临床应用进展[J],中华现代内科杂志,2007,4(2):130-134
[13]安连玉.维生素及其应用[J],泰山卫生,2006,30(5):7-8
[14]李美茹,刘秀芬.维生素C的作用[J],生物学教学,2006,31(10):75
[15]程秀繁,马玉杰.维生素E在临床各科中的应用[J],中华中西医学杂志,2006,4(12):49-50
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[17]姜莉鸣.维生素E在临床中的新应用[J],现代医药卫生,2006,22(11):1665-1666
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[19]陈志行,雷婷.天然色素叶黄素使用中的稳定性影响因素研究[J].食品科学,2004, 25(6):88-92.
[20] Kyung-Jin Yeum, Giancarlo Aldini, Hae-Yun Chung, Norman I Krinsky, Robert M Russell[J]. The Journal of Nutrition. 2003,133(8):2688
[21]凌关庭.氧化·疾病·抗氧化(X IV)[J].粮食与油脂,2004,10:46-49
[22]三荣源FII(株).マリーコールド色素[J].Foods & Food Ingredients Journal Of Japan.200l,l92:l0l-l04
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