黄玉米粗类黄酮提取工艺正交试验优化及其体外抗氧化活性
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摘要
以黄玉米纪元1号为材料,采用单因素试验与三元二次正交试验,考察乙醇体积分数、料液比、浸提温度及浸提时间对粗类黄酮提取量的影响及黄玉米粗类黄酮清除1,1-二苯基-2-苦肼基(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基和·OH的能力。得出最优工艺参数为料液比1∶35.5(g/m L)、69℃浸提1.85 h,此条件下粗类黄酮提取量为85.88 mg/g。当粗类黄酮质量浓度为20 mg/m L时,对DPPH自由基和·OH的清除率分别为76.47%和32.62%,分别相当于芦丁标准品(0.1、0.2 mg/m L)清除能力的81%~84%和40%~50%。黄玉米粗类黄酮对DPPH自由基的清除率明显大于对·OH的清除率,且随质量浓度提高,清除率显著提高(P<0.05)。
Single-factor experiments combined with three-factor quadratic rotation orthogonal composite design were adopted to analyze the effects of ethanol concentration, solid to solvent ratio, extraction temperature, and extraction time on the yield of flavonoids from yellow maize(Zea mays Jiyuan 1) and the radical scavenging abilities of the extracted flavonoids against 1,1-diphenyl-2-picrylhydrazyl(DPPH) and hydroxyl radicals(·OH) in vitro. The results indicated that the optimum parameters for extracting flavonoids were found to be extraction at 69 ℃ for 1.85 h with a solid/liquid ratio of 1:35.5(g/m L). The yield of flavonoids was 85.88 mg/g under the optimized conditions. The scavenging rates of 20 mg/m L yellow maize flavonoids against DPPH and hydroxyl radicals were 76.47% and 32.62%, respectively, which were equivalent to 81%–84% and 40%–50% as compared to rutin(0.1 and 0.2 mg/m L, respectively). The yellow maize flavonoids showed more powerful scavenging activities against DPPH radical than against hydroxyl radical, which increased significantly with increasing flavonoid concentrations.
Single-factor experiments combined with three-factor quadratic rotation orthogonal composite design were adopted to analyze the effects of ethanol concentration, solid to solvent ratio, extraction temperature, and extraction time on the yield of flavonoids from yellow maize(Zea mays Jiyuan 1) and the radical scavenging abilities of the extracted flavonoids against 1,1-diphenyl-2-picrylhydrazyl(DPPH) and hydroxyl radicals(·OH) in vitro. The results indicated that the optimum parameters for extracting flavonoids were found to be extraction at 69 ℃ for 1.85 h with a solid/liquid ratio of 1:35.5(g/m L). The yield of flavonoids was 85.88 mg/g under the optimized conditions. The scavenging rates of 20 mg/m L yellow maize flavonoids against DPPH and hydroxyl radicals were 76.47% and 32.62%, respectively, which were equivalent to 81%–84% and 40%–50% as compared to rutin(0.1 and 0.2 mg/m L, respectively). The yellow maize flavonoids showed more powerful scavenging activities against DPPH radical than against hydroxyl radical, which increased significantly with increasing flavonoid concentrations.
引文
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[4]陈智毅,徐玉娟,尹艳,等.甜玉米多酚类成分的测定[J].食品科学,2010,31(10):235-238.
[5]赖富饶,李臻,吴晖,等.甜玉米芯多酚的超声提取工艺优化[J].现代食品科技,2012,28(1):52-55;17.
[6]张强,阚国仕,陈红漫.玉米抗氧化肽的分离制备及其体外抗氧化活性的研究[J].中国粮油学报,2005,20(5):36-39;45.
[7]陈红漫,杜晓霞,阚国仕,等.玉米抗氧化肽的酶解工艺条件优化研究[J].食品科技,2005,35(8):55-60.
[8]刁静静,曹龙奎.大孔吸附树脂吸附分离高活性玉米抗氧化肽[J].食品科学,2011,32(16):187-191.
[9]张明站.玉米胚芽脱脂粕酶解条件及其产物抗氧化活性的研究[D].齐齐哈尔:齐齐哈尔大学,2013.
[10]王霞,丁继峰,鹿保鑫,等.玉米胚芽蛋白水解物的抗氧化活性研究[J].中国酿造,2013,32(6):84-88.
[11]徐丽萍,王亚南,马会来.玉米醇溶蛋白阻湿性及抗氧化性应用的研究[J].中国粮油学报,1999,14(5):40-42.
[12]王勇,何剑锋,王梦倩,等.真菌固态发酵对玉米抗氧化性影响[J].食品科技,2012,37(9):147-150.
[13]陈小萍,倪鑫炯.黑玉米和黄玉米抗氧化提取物的抗氧化实验研究[J].食品工业科技,2009,30(7):155-156;201.
[14]黄晔,龙光锦,姜林华,等.玉米须总黄酮的提取及鉴别[J].时珍国医国药,2006,17(6):1008-1009.
[15]李南薇,李燕杰,唐凤欣.柚皮黄酮的提取工艺优化[J].广东农业科学,2011(6):110.
[16]YAMAGUCHI T,MATOBA T,TERAO J,et al.HPLC method for evaluation of the free radical-scavenging activity of foods by using1,1-diphenyl-2-picrylhydrazyl[J].Bioscience,Biotechnology,and Biochemistry,1998,62(6):1201-1204.
[17]吴亚楠,鲁晓翔,连喜军,等.玉米须黄酮清除自由基活性的研究[J].食品研究与开发,2009,30(1):5-8.