红树莓籽原花青素提取及其结合胆酸盐能力评价
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摘要
通过响应面法优化超声波-酶法辅助提取红树莓籽原花青素工艺,并对其结合胆酸盐能力进行评价。以原花青素得率为响应值,利用Box-Behnken设计对影响原花青素得率的主要因素进行优化,确定最优提取条件为:料液比1∶31(g/mL)、酶添加量0.8%、超声功率190 W、提取时间39 min,此条件下原花青素得率达16.42 mg/g。红树莓籽原花青素对胆酸盐结合速度较快,30 min内达到吸附平衡;红树莓籽原花青素结合牛磺胆酸钠能力最强,对胆酸钠、甘氨胆酸钠和牛磺胆酸钠结合率相当于同剂量考来烯胺结合率的54.50%、71.79%和72.34%,说明红树莓籽原花青素具有良好的体外结合胆酸盐能力。
The ultrasound-enzyme assisted on red raspberry seed proanthocyanidins was optimized by response surface methodology,also evaluated its ability of binding bile salts in this research. Based on Box-Benhnken central combination design,extraction rate of proanthocyanidins was taken as index,effects of four crucial factors on extraction rate of proanthocyanidins were investigated by response surface analysis. The optimum extraction conditions that provided the maximum extraction rate(16.42 mg/g) of proanthocyanidins were determined as follows:ratio of solid to liquid,1∶31(g/mL);enzyme dosage,0.8 %;ultrasound power,190 W;extraction time,39 min. At the beginning of the reaction,the proanthocyanidins combines three cholic acid salt was faster and the adsorption equilibrium was reached in 30 min. Sodium taurocholate was better than sodium glycocholate and sodium cholate in their binding ability to red raspberry seed procyanidins. Compared with cholestyramine,its combination with the sodium cholate,sodium glycocholate and sodium taurocholate values were,54.50 %,71.79 %,72.34 %. Thus red raspberry seed proanthocyanidins have good binding capacity with bile salts in vitro.
The ultrasound-enzyme assisted on red raspberry seed proanthocyanidins was optimized by response surface methodology,also evaluated its ability of binding bile salts in this research. Based on Box-Benhnken central combination design,extraction rate of proanthocyanidins was taken as index,effects of four crucial factors on extraction rate of proanthocyanidins were investigated by response surface analysis. The optimum extraction conditions that provided the maximum extraction rate(16.42 mg/g) of proanthocyanidins were determined as follows:ratio of solid to liquid,1∶31(g/mL);enzyme dosage,0.8 %;ultrasound power,190 W;extraction time,39 min. At the beginning of the reaction,the proanthocyanidins combines three cholic acid salt was faster and the adsorption equilibrium was reached in 30 min. Sodium taurocholate was better than sodium glycocholate and sodium cholate in their binding ability to red raspberry seed procyanidins. Compared with cholestyramine,its combination with the sodium cholate,sodium glycocholate and sodium taurocholate values were,54.50 %,71.79 %,72.34 %. Thus red raspberry seed proanthocyanidins have good binding capacity with bile salts in vitro.
引文
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[20]曾林晖,邓泽元,余修亮,等.蜂胶黄酮的超声波提取工艺优化及其抗氧化活性研究[J].食品工业科技,2016,37(12):295-300
[21]李侠,邹基豪,王大为.响应面试验优化超声波-酶法提取绿豆皮黄酮类化合物工艺[J].食品科学,2017,38(8):206-212
[22]FENG Z,DOU W,ALAXI S,et al.Modified soluble dietary fiber from black bean coats with its rheological and bile acid binding properties[J].Food Hydrocolloids,2017,62:94-101
[23]SHAM T T,CHAN C O,MOK K W,et al.Cholesterol-lowering effects of piceatannol,a stilbene from wine,using untargeted metabolomics[J].Journal of Functional Foods,2017,28:127-137
[2]杜严严,刘海鹏,李保国,等.对东三省树莓产业考察的探析[J].林业科技通讯,2016(1):77-79
[3]李晓静,韩宗元,王晓彤,等.Box-Behnken法优化酸性复合酶与碱性复合酶三段式提取红树莓籽油的研究[J].中国粮油学报,2018,33(6):65-70
[4]迟超,杨宪东,孙琪,等.不同品种红树莓果籽营养成分分析[J].食品发酵与工业,2017,43(12):218-223
[5]张慧文,张玉,马超美,等.原花青素的研究进展[J].食品科学,2015,36(5):296-304
[6]HASNA E G.Polyphenols:food sources,properties and applications-a review[J].International Journal of Food Science&Technology,2010,44(12):2512-2518
[7]张迪,刘洋,李书艺.响应面试验优化复合酶法提取青蛇果多酚工艺及其抗氧化活性[J].食品科学,2016,37(4):51-57
[8]黎英,陈雪梅,严月萍,等.超声波辅助酶法提取红腰豆多糖工艺优化[J].农业工程学报,2015,31(15):293-301
[9]刘山,李冬梅,许喆,等.裙带菜孢子叶多糖体外降血脂活性的研究[J].食品工业,2016,37(11):177-179
[10]胡凯,黄惠华.不同茶叶对胆酸盐的结合及其降血脂机理的研究[J].食品发酵工业,2010,36(9):42-45
[11]BARBANA C,BOUCHER A C,BOYE J I.In vitro binding of bile salts by lentil flours,lentil protein concentrates and lentil protein hydrolysates[J].Food Research International,2011,44(1):174-180
[12]胡凯,黄慧华.不同茶浸提液对胆酸盐的结合及其降血脂机理的研究[J].食品工业科技,2011,32(8):105-107
[13]黄欣欣.大果山楂黄酮类物质的提取及其抗氧化性和降血脂功能研究[D].南宁:广西大学,2015
[14]闵芳芳,聂少平,万宇俊,等.青钱柳多糖在体外消化模型中的消化与吸收[J].食品科学,2013,34(21):24-29
[15]胡凯.茶叶功能性成分体外降血脂的机理研究[D].广东:华南理工大学轻工与食品学院,2011
[16]WU Z M,TENG J W,HUANG L,et al.Stability,antioxidant activity and in vitro bile acid-binding of green,black and dark tea polyphenols during simulated in vitro gastrointestinal digestion[J].Rsc Advances,2015,112(5):92089-92095
[17]郑迎春,曹玉芬,李静,等.梨叶多酚提取的正交试验优化及其成分测定[J].食品科学,2015,36(20):32-36
[18]XU J L,WANG W C,LIANG H,et al.Optimization of ionic liquid based ultrasonic assisted extraction of antioxidant compoundsfrom Curcuma longa L.using response surface methodology[J].Industrial Crops and Products,2015,76(15):487-493
[19]YUAN J,HUANG J,WU G,et al.Multiple responses optimization of ultrasonic-assisted extraction by response surface methodology(RSM)for rapid analysis of bioactive compounds in the flower head of Chrysanthemum morifolium Ramat[J].Industrial Crops and Products,2015,74:192-199
[20]曾林晖,邓泽元,余修亮,等.蜂胶黄酮的超声波提取工艺优化及其抗氧化活性研究[J].食品工业科技,2016,37(12):295-300
[21]李侠,邹基豪,王大为.响应面试验优化超声波-酶法提取绿豆皮黄酮类化合物工艺[J].食品科学,2017,38(8):206-212
[22]FENG Z,DOU W,ALAXI S,et al.Modified soluble dietary fiber from black bean coats with its rheological and bile acid binding properties[J].Food Hydrocolloids,2017,62:94-101
[23]SHAM T T,CHAN C O,MOK K W,et al.Cholesterol-lowering effects of piceatannol,a stilbene from wine,using untargeted metabolomics[J].Journal of Functional Foods,2017,28:127-137