马铃薯皮黄酮提取工艺优化及其抗氧化性研究
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摘要
优化了马铃薯皮黄酮的微波辅助提取工艺并对其抗氧化活性进行了研究。在考察乙醇浓度、液固比、提取温度、微波功率、提取时间对马铃薯皮黄酮得率影响的基础上,进一步利用Box-Behnken响应面法对提取工艺进行优化。结果表明,马铃薯皮黄酮的最佳提取工艺条件为:乙醇体积分数70%,液固比20∶1mL/g,提取温度70℃,微波功率700 W,提取时间25 min,在此条件下马铃薯皮黄酮得率为(6.50±0.06)mg/g。通过测定马铃薯皮黄酮对DPPH·的清除率及对菜籽油过氧化值的影响研究其抗氧化活性。结果表明,马铃薯皮黄酮具有较好的DPPH·清除能力,IC_(50)值为(1.02±0.07)mg/mL;且其能较好地缓解菜籽油过氧化值的上升,当质量为油重的0.02%时,其作用效果已与相同浓度的VC相当。
The microwave-assistant extraction technique of flavonoids from potato peel and their antioxidant activity were studied in this paper. Based on the experiments that the effects of ethanol concentration,liquid to solid ratio,extraction temperature,microwave frequency and time on the yield of flavonoids in potato peel were investigated,a forecasting model was set up by using Box-Behnken core combination design and process optimization of extraction of flavonoids in potato peel. The results showed that the optimal extraction parameters were as follows: ethanol concentration 70%,liquid to solid 20∶ 1,extraction temperature 70 ℃,microwave frequency 700 W and time 25 min,the yield of flavonoids in potato peel was( 6. 50 ± 0. 06) mg/g. And the antioxidant activity of flavonoids in potato peel was evaluated by the scavenging ability of DPPH· and the peroxide value of rapeseed oil. The study showed that flavonoids in potato peel had a better scavenging ability of DPPH·,and IC_(50) was( 1. 02 ± 0. 07) mg/mL. 0. 02% flavonoids in potato peel had good antioxidant effect on rapeseed oil,and its the antioxidant effects was equal to VE.
The microwave-assistant extraction technique of flavonoids from potato peel and their antioxidant activity were studied in this paper. Based on the experiments that the effects of ethanol concentration,liquid to solid ratio,extraction temperature,microwave frequency and time on the yield of flavonoids in potato peel were investigated,a forecasting model was set up by using Box-Behnken core combination design and process optimization of extraction of flavonoids in potato peel. The results showed that the optimal extraction parameters were as follows: ethanol concentration 70%,liquid to solid 20∶ 1,extraction temperature 70 ℃,microwave frequency 700 W and time 25 min,the yield of flavonoids in potato peel was( 6. 50 ± 0. 06) mg/g. And the antioxidant activity of flavonoids in potato peel was evaluated by the scavenging ability of DPPH· and the peroxide value of rapeseed oil. The study showed that flavonoids in potato peel had a better scavenging ability of DPPH·,and IC_(50) was( 1. 02 ± 0. 07) mg/mL. 0. 02% flavonoids in potato peel had good antioxidant effect on rapeseed oil,and its the antioxidant effects was equal to VE.
引文
[1]赵凤敏,李树君,张小燕,等.不同品种马铃薯的氨基酸营养价值评价[J].中国粮油学报,2014,29(9):13-18ZHAO F M,LI S J,ZHANG X Y,et al.Nutritional evaluation of amino acids in different potato cultivars[J].Journal of the Chinese Cereals and Oils Association,2014,29(9):13-18
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[10]AMADO I R,FRANCO D,SANCHEZ M,et al.Optimisation of antioxidant extraction from Solanum tuberosum potato peel waste by surface response methodology[J].Food Chemistry,2014,165(20):290-299
[11]ZHANG G,HU M,HE L,et al.Optimization of microwave-assisted enzymatic extraction of polyphenols from waste peanut shells and evaluation of its antioxidant and antibacterial activities in vitro[J].Food and Bioproducts Processing,2013,91(2):158-168
[12]尤玲玲,刘幻幻,李晓雁,等.苦荞黄酮的纯化及抗氧化活性的研究[J].中国粮油学报,2014,29(8):23-27YOU LL,LIU H H,LI X Y,et al.Purification and antioxidant activity of flavonoids in tartary buckwheat[J].Journal of the Chinese Cereals and Oils Association,2014,29(8):23-27
[13]LIU J,WANG C,WANG Z,et al.The antioxidant and free-radical scavenging activities of extract and fractions from corn silk(Zea mays L.)and related flavone glycosides[J].Food Chemistry,2011,126(1):261-269
[14]陈莉华,李三艳,张烨,等.麦冬叶总黄酮的抗油脂氧化研究[J].中国粮油学报,2013,28(3):71-73CHEN L H,LI S Y,ZHANG Y,et al.Study on antioxidative effect on fats and oils of total flavonoids from ophiopogon japonicus leaf[J].Journal of the Chinese Cereals and Oils Association,2013,28(3):71-73
[15]GB/T 5009.37—2003,食用植物油卫生标准的分析方法[S]GB/T 5009.37—2003,Method for analysis of hygienic standard of edible oils[S]
[16]AMADO I R,FRANCO D,SANCHEZ M,et al.Optimisation of antioxidant extraction from Solanum tuberosum potato peel waste by surface response methodology[J].Food Chemistry,2014,165(20):290-299
[17]李会珍,李娜,张志军,等.响应面法优化超声波辅助亚麻木酚素提取工艺及抗氧化性研究[J].中国粮油学报,2016,31(8):62-67LI H Z,LI N,ZHANG Z J,et al.Ultrasonic-assisted extraction technology by response surface methodology optimization and inoxidizability of lignin in flaxseeds[J].Journal of the Chinese Cereals and Oils Association,2016,31(8):62-67.
[2]SINGH P P,SALDANA M D A.Subcritical water extraction of phenolic compounds from potato peel[J].Food Research International,2011,44(8):2452-2458
[3]HOSSAIN M B,TIWARI B K,GANGOPADHYAY N,et al.Ultrasonic extraction of steroidal alkaloids from potato peel waste[J].Ultrasonics Sonochemistry,2014,21(4):1470-1476
[4]BURMEISTER A,BONDIEK S,APEL L,et al.Comparison of carotenoid and anthocyanin profiles of raw and boiled Solanum tuberosum and Solanum phureja tubers[J].Journal of Food Composition and Analysis,2011,24(6):865-872
[5]WU Z G,XU H Y,MA Q,et al.Isolation,identification and quantification of unsaturated fatty acids,amides,phenolic compounds and glycoalkaloids from potato peel[J].Food Chemistry,2012,135(4):2425-2429
[6]罗磊,姬青华,焦昆鹏,等.绿豆皮黄酮的提取纯化及其抗氧化研究[J].中国粮油学报,2017,32(9):109-115LUO L,JI Q H,JIAO K P,et al.Extraction purification and antioxidation of flavonoids from mung bean hull[J].Journal of the Chinese Cereals and Oils Association,2017,32(9):109-115
[7]PARK S Y,BO R J,YU R L,et al.Postprandial hypoglycemic effects of mulberry twig and root bark in vivo and in vitro[J].Journal of Nutrition and Health,2016,49(1):18-27
[8]张薇,赵杰,郭家骏,等.马铃薯皮中黄酮类物质测定及含量[J].中国马铃薯,2013,27(5):265-272ZHANG W,ZHAO J,GUO JJ,et al.Determination and content of flavonoids in potato peel[J].Chinese Potato Journal,2013,27(5):265-272
[9]王利珍,赵嫦玲,闫静,等.马铃薯皮总黄酮的提取及纯化[J].太原理工大学学报,2011,42(6):598-602WANG L Z,ZHAO C L,YAN J,et al.Study on extraction and purification process of total flavones from potato peel[J].Journal of Taiyuan University of Technology,2011,42(6):598-602
[10]AMADO I R,FRANCO D,SANCHEZ M,et al.Optimisation of antioxidant extraction from Solanum tuberosum potato peel waste by surface response methodology[J].Food Chemistry,2014,165(20):290-299
[11]ZHANG G,HU M,HE L,et al.Optimization of microwave-assisted enzymatic extraction of polyphenols from waste peanut shells and evaluation of its antioxidant and antibacterial activities in vitro[J].Food and Bioproducts Processing,2013,91(2):158-168
[12]尤玲玲,刘幻幻,李晓雁,等.苦荞黄酮的纯化及抗氧化活性的研究[J].中国粮油学报,2014,29(8):23-27YOU LL,LIU H H,LI X Y,et al.Purification and antioxidant activity of flavonoids in tartary buckwheat[J].Journal of the Chinese Cereals and Oils Association,2014,29(8):23-27
[13]LIU J,WANG C,WANG Z,et al.The antioxidant and free-radical scavenging activities of extract and fractions from corn silk(Zea mays L.)and related flavone glycosides[J].Food Chemistry,2011,126(1):261-269
[14]陈莉华,李三艳,张烨,等.麦冬叶总黄酮的抗油脂氧化研究[J].中国粮油学报,2013,28(3):71-73CHEN L H,LI S Y,ZHANG Y,et al.Study on antioxidative effect on fats and oils of total flavonoids from ophiopogon japonicus leaf[J].Journal of the Chinese Cereals and Oils Association,2013,28(3):71-73
[15]GB/T 5009.37—2003,食用植物油卫生标准的分析方法[S]GB/T 5009.37—2003,Method for analysis of hygienic standard of edible oils[S]
[16]AMADO I R,FRANCO D,SANCHEZ M,et al.Optimisation of antioxidant extraction from Solanum tuberosum potato peel waste by surface response methodology[J].Food Chemistry,2014,165(20):290-299
[17]李会珍,李娜,张志军,等.响应面法优化超声波辅助亚麻木酚素提取工艺及抗氧化性研究[J].中国粮油学报,2016,31(8):62-67LI H Z,LI N,ZHANG Z J,et al.Ultrasonic-assisted extraction technology by response surface methodology optimization and inoxidizability of lignin in flaxseeds[J].Journal of the Chinese Cereals and Oils Association,2016,31(8):62-67.