响应面法优化金针菇麦角硫因的提取工艺
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摘要
以金针菇麦角硫因为研究对象,分析提取方法、液料比、乙醇浓度、提取温度等单因素对其提取量的影响,在此基础上采用响应面法优化金针菇麦角硫因的提取工艺条件。结果表明:不同的提取方法可显著影响(p<0.05)金针菇麦角硫因的提取量,其中,溶剂法提取的麦角硫因提取量较高,且具有节约成本和可操作性好的优势;单因素和响应面法得到的溶剂法提取麦角硫因的最佳工艺条件为:提取时间15 min,乙醇浓度62%,液料比58∶1 (mL/g),温度53℃;以该条件进行的验证实验所得麦角硫因的提取量为(3.53±0.09) mg/g干重,与预测值(3.48 mg/g干重)无显著差异(p>0.05),表明优化得到的工艺具有有效性和可靠性。
Effects of single factors,including extraction method,liquid-solid ratio,ethanol concentration and extraction temperature,on extraction rate of Flammulina velutipes ergothioneine were studied in this manuscript. Based on single factor experiments,the optimum process conditions for the ergothioneine extraction were determined using response surface methodology. The results showed that the different extraction methods could significantly (p<0.05) affect the extraction yield of EGT from Flammulina velutipes,of which the solvent extraction had the higher extraction yield and was considered as convenient and low energy consumption process for ergothioneine;The optimum extraction conditions obtained through response surface methodology were as follows:extraction time of 15 min,ethanol concentration of 62%,liquid-solid ratio of 58∶1(g/mL),extraction temperature of 53 ℃;Verification experiment was carried out under the optimum extraction,and the highest ergothioneine yield was (3.53±0.09) mg/g dry weight. No significant difference was found between observed and estimated values (3.48 mg/g dry weight),suggesting that the optimized process was reliable and valid for Flammulina velutipes ergothioneine extraction.
Effects of single factors,including extraction method,liquid-solid ratio,ethanol concentration and extraction temperature,on extraction rate of Flammulina velutipes ergothioneine were studied in this manuscript. Based on single factor experiments,the optimum process conditions for the ergothioneine extraction were determined using response surface methodology. The results showed that the different extraction methods could significantly (p<0.05) affect the extraction yield of EGT from Flammulina velutipes,of which the solvent extraction had the higher extraction yield and was considered as convenient and low energy consumption process for ergothioneine;The optimum extraction conditions obtained through response surface methodology were as follows:extraction time of 15 min,ethanol concentration of 62%,liquid-solid ratio of 58∶1(g/mL),extraction temperature of 53 ℃;Verification experiment was carried out under the optimum extraction,and the highest ergothioneine yield was (3.53±0.09) mg/g dry weight. No significant difference was found between observed and estimated values (3.48 mg/g dry weight),suggesting that the optimized process was reliable and valid for Flammulina velutipes ergothioneine extraction.
引文
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[21]Yan Y,Li X,Wan M,et al.Effect of extraction methods on property and bioactivity of water-soluble polysaccharides from Amomum villosum[J].Carbohydrate Polymers,2015,117:632-635.
[22]Li M,Ngadi M O,Ma Y.Optimisation of pulsed ultrasonic and microwave-assisted extraction for curcuminoids by response surface methodology and kinetic study[J].Food Chemistry,2014,165(20):29-34.
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[24]薛天凯,赵艳敏,林纪伟,等.正交设计优化平菇下脚料中麦角硫因的提取工艺[J].食品研究与开发,2017(3):40-45.
[25]张明玉,张桂红,周婧琦,等.秋葵荚果多糖的提取工艺研究[J].粮食与油脂,2017,30(2):76-79.
[26]Tabaraki R,Heidarizadi E,Benvidi A.Optimization of ultrasonic-assisted extraction of pomegranate(Punicagra natum L.)peel antioxidants by response surface methodology[J].Separation & Purification Technology,2012,98(39):16-23.
[27]张国强,郭晓东,薛文华,等.西藏野生卷叶黄精多酚的提取及其抗氧化活性分析[J].食品科学,2017,38(6):236-241.
[28]刘杨,赵婧,梁莉,等.响应面优化蒲公英多酚超声波辅助乙醇提取工艺及其抗氧化性[J].食品工业科技,2017(2):287-292.
[29]Muralidhar R V,Chirumamila R R.A response surface approach for the comparison of lipase production by Canida cylindracea using two different carbon sources[J].Biochemical Engineering Journal,2001,9(1):17-23.
[2]Bao H N,Ushio H,Ohshima T.Antioxidative activities of mushroom(Flammulina velutipes)extract added to bigeye tuna meat:Dose-dependent efficacy and comparison with other biological antioxidants.[J].Journal of Food Science,2009,74(2):C162.
[3]Servillo L,D’Onofrio N,Balestrieri M L.Ergothioneine antioxidant function:From chemistry to cardiovascular therapeutic potential[J].Journal of Cardiovascular Pharmacology,2017,69(4):183.
[4]Hseu Y C,Yang H L.Use of ergothioneine for inducing activity of nrf2 in cell:EP 2992882 A1[P].2016.
[5]Encarnacion A B,Fagutao F,Jintasataporn O,et al.Application of ergothioneine-rich extract from an edible mushroom Flammulina velutipes for melanosis prevention in shrimp,Penaeus monodon and Litopenaeus vannamei[J].Food Research International,2012,45(1):232-237.
[6]Tepwong P,Giri A,Sasaki F,et al.Mycobial enhancement of ergothioneine by submerged cultivation of edible mushroom mycelia and its application as an antioxidative compound[J].Food Chemistry,2012,131(1):247-258.
[7]Ey J,Sch?mig E,Taubert D.Dietary sources and antioxidant effects of ergothioneine[J].Journal of Agricultural & Food Chemistry,2007,55(16):6466-6474.
[8]孙玉林,文菁,赵娟,等.响应面优化酶法提取虎斑乌贼肌肉多糖的工艺及抗氧化活性测定[J].食品科学,2017(22):253-262.
[9]Xu Y,Pan S.Effects of various factors of ultrasonic treatment on the extraction yield of all-trans-lycopene from red grapefruit(Citrus paradise Macf.)[J].Ultrasonics Sonochemistry,2013,20(4):1026-1032.
[10]Bao H N,Ushio H,Ohshima T.Antioxidative activity and antidiscoloration efficacy of ergothioneine in mushroom(Flammulina velutipes)extract added to beef and fish meats[J].J Agric Food Chem,2008,56(21):10032-10040.
[11]张翠,赵艳敏,白淑芳,等.HPLC法测定不同品种蘑菇中麦角硫因的含量[J].食品工业科技,2013,34(23):307-310.
[12]Irwin K Cheah,Richard M Y,Tang T,et al.Administration of pure ergothioneine to healthy human subjects:Uptake,metabolism,and effects on biomarkers of oxidative damage and inflammation[J].Antioxid Redox Signal,2016,26(5):193-206.
[13]Yoshida S,Shime H,Funami K,et al.The anti-oxidant ergothioneine augments the immunomodulatory function of TLR agonists by direct action on macrophages[J].Plos One,2017,12(1):e0169360.
[14]Zhang W,Liu Q,Zhou T,et al.Aqueous extraction of ergothioneine from mycelia of Pleurotus ostreatus and ergothioneine accumulation regularity during submerged fermentation[J].Journal of Microbiology and Biotechnology,2016,5(1):1-6.
[15]姜文侠,刘琦,王洪宇,等.麦角硫因的提取及纯化方法:CN 201410008812.0[P]:2015-07-15[2017-05-22].
[16]Ito T,Kato M,Tsuchida H,et al.Ergothioneine as an anti-oxidative/anti-inflammatory component in several edible mushrooms[J].Food Science & Technology International Tokyo,2011,17(2):103-110.
[17]周念波,李轶群,殷勤红.氧化铝柱层析从双孢菇菇柄中提取麦角硫因[J].安徽农业科学,2010,38(27):14842-14843.
[18]杨文雄,高彦祥.响应面法及其在食品工业中的应用[J].中国食品添加剂,2005(2):93-96.
[19]Gunst R.Response surface methodology:process and product optimization using designed experiments[J].Technometrics,1996,38(3):3.
[20]李亚欢.杏鲍菇中麦角硫因的提取纯化和抗氧化活性研究[D].广州:华南农业大学,2016:12-14.
[21]Yan Y,Li X,Wan M,et al.Effect of extraction methods on property and bioactivity of water-soluble polysaccharides from Amomum villosum[J].Carbohydrate Polymers,2015,117:632-635.
[22]Li M,Ngadi M O,Ma Y.Optimisation of pulsed ultrasonic and microwave-assisted extraction for curcuminoids by response surface methodology and kinetic study[J].Food Chemistry,2014,165(20):29-34.
[23]李婷,侯晓东,陈文学,等.超声波萃取技术的研究现状及展望[J].安徽农业科学,2006(13):3188-3190.
[24]薛天凯,赵艳敏,林纪伟,等.正交设计优化平菇下脚料中麦角硫因的提取工艺[J].食品研究与开发,2017(3):40-45.
[25]张明玉,张桂红,周婧琦,等.秋葵荚果多糖的提取工艺研究[J].粮食与油脂,2017,30(2):76-79.
[26]Tabaraki R,Heidarizadi E,Benvidi A.Optimization of ultrasonic-assisted extraction of pomegranate(Punicagra natum L.)peel antioxidants by response surface methodology[J].Separation & Purification Technology,2012,98(39):16-23.
[27]张国强,郭晓东,薛文华,等.西藏野生卷叶黄精多酚的提取及其抗氧化活性分析[J].食品科学,2017,38(6):236-241.
[28]刘杨,赵婧,梁莉,等.响应面优化蒲公英多酚超声波辅助乙醇提取工艺及其抗氧化性[J].食品工业科技,2017(2):287-292.
[29]Muralidhar R V,Chirumamila R R.A response surface approach for the comparison of lipase production by Canida cylindracea using two different carbon sources[J].Biochemical Engineering Journal,2001,9(1):17-23.