超声辅助双水相提取油菜籽粕黄酮及抗氧化性研究
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摘要
在单因素试验的基础上结合正交试验,采用超声辅助乙醇-硫酸铵双水相提取油菜籽粕黄酮,并考察其抗氧化活性。研究结果表明,超声辅助双水相提取油菜籽粕黄酮的最优工艺为:硫酸铵浓度0.3g/mL,提取温度40℃,提取时间30min,料液比1∶30(g/mL),超声功率280W,在该工艺条件下,油菜籽粕黄酮的含量为(5.53±0.03)mg/g。体外抗氧化活性研究表明,油菜籽粕黄酮提取液对·OH和O2-·均具有一定的清除活性,并且其含量与抗氧化活性具有一致性。说明油菜籽粕黄酮是一种天然抗氧化活性剂和自由基清除剂。
The ultrasonic-assisted aqueous two-phase system is adopted to extract total flavonoids from rapeseed meal and its antioxidant activity is studied.The extraction process is optimized by singe factor test and orthogonal test methods,the total flavonoids yield is as the index.The results show that the optimum extraction process is determined as follows:ammonium sulfate concentration is0.3 g/mL,ultrasound temperature is 40℃,ultrasound time is 30 min,solid-liquid ratio is 1∶30(g/mL),ultrasound power is 280 W.By adopting the process,the extraction yield of flavonoid is(5.53±0.03)mg/g.Comparing with the conventional antioxidant ascorbic acid,the extraction of flavonoid from rapeseed meal in vitro could be better removing hydroxyl free radical(·OH)and superoxide anion radical O2-·,which is consistent with its content.Conclusion:Flavonoid obtained in rapeseed meal is a natural antioxidant and free radical scavenger.
The ultrasonic-assisted aqueous two-phase system is adopted to extract total flavonoids from rapeseed meal and its antioxidant activity is studied.The extraction process is optimized by singe factor test and orthogonal test methods,the total flavonoids yield is as the index.The results show that the optimum extraction process is determined as follows:ammonium sulfate concentration is0.3 g/mL,ultrasound temperature is 40℃,ultrasound time is 30 min,solid-liquid ratio is 1∶30(g/mL),ultrasound power is 280 W.By adopting the process,the extraction yield of flavonoid is(5.53±0.03)mg/g.Comparing with the conventional antioxidant ascorbic acid,the extraction of flavonoid from rapeseed meal in vitro could be better removing hydroxyl free radical(·OH)and superoxide anion radical O2-·,which is consistent with its content.Conclusion:Flavonoid obtained in rapeseed meal is a natural antioxidant and free radical scavenger.
引文
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[14]桂文龙,苏治国,李巨银.超临界萃取技术提取土茯苓中总黄酮的研究[J].黑龙江畜牧兽医,2018(12):184-187.
[15]李金凤,刘华敏,谷令彪,等.怀菊花中总黄酮的提取及其抗氧化性研究[J].食品工业科技,2018,39(11):211-218.
[2]伍坪,胡佩.油菜籽粕中蛋白质的提取与分离研究[J].资源开发与市场,2007,23(6):483-485.
[3]王芳,廖亮,黄瑜,等.双水相法提取油菜籽粕中原花青素[J].食品工业科技,2016,37(24):303-308.
[4]王芳,李学文,廖亮,等.响应面法优化油菜籽粕中硫苷酶解工艺及其降解产物抑菌作用的初步研究[J].食品工业科技,2017,38(5):264-268,273.
[5]方芳,王凤忠.植物黄酮醇提取方法研究进展[J].食品工业科技,2018,39(7):323-328,334.
[6]Li Z,Smith K H,Stevens G W.The use of environmentally sustainable bio-derived solvents in solvent extraction applications-a review[J].Chinese Journal of Chemical Engineering,2016,24(2):215-220.
[7]符群,李卉,王振宇,等.减压-超声辅助醇法提取薇菜黄酮及其对抗氧化活性的影响[J].现代食品科技,2018,34(3):113-120,130.
[8]崔鹏,陈志冉,史雷革.微波提取无花果叶中的总黄酮及其体外抗氧化活性研究[J].食品研究与开发,2018,39(1):41-45.
[9]张雪松,刘海燕,周燕,等.响应面优化酶法提取葛根黄酮[J].中国食品添加剂,2018,(2):55-66.1
[10]李金凤,刘华敏,谷令彪,等.怀菊花中总黄酮的提取及其抗氧化性研究[J].食品工业科技,2018,39(11):211-218.
[11]Zhu Z,Jing T,He J,et al.Ultrasound-assisted extraction,centrifugation and ultrafiltration:multistage process for polyphenol recovery from purple sweet potatoes[J].Molecules,2016,21(15):90-97.
[12]郭东刚,邵丽,杨旭,等.小分子有机溶剂双水相在分离分析中应用研究进展[J].化学世界,2016,57(5):313-316,320.
[13]肖頔,王承明.水酶法提取油菜籽粕中多酚的研究[J].中国粮油学报,2012,27(4):50-53,58.
[14]桂文龙,苏治国,李巨银.超临界萃取技术提取土茯苓中总黄酮的研究[J].黑龙江畜牧兽医,2018(12):184-187.
[15]李金凤,刘华敏,谷令彪,等.怀菊花中总黄酮的提取及其抗氧化性研究[J].食品工业科技,2018,39(11):211-218.