摘要
文章探讨超声波辅助提取芡叶总黄酮的工艺,以芡叶总黄酮得率为评价指标,乙醇体积分数、料液比、超声时间和超声温度为影响因素,采用单因素实验和Box-Behnken(BBD)实验设计优化芡叶总黄酮的提取工艺,并测定其体外抗油脂氧化能力。结果表明:最佳工艺条件为乙醇体积分数68%、料液比1:19 g/mL、超声时间30 min、超声温度49℃,芡叶总黄酮得率为(1.69±0.12)%。芡叶总黄酮能够明显减缓油脂过氧化值(Peroxidation value,POV)值的升高趋势,且具有一定的浓度依赖性。在高温诱导后的第16天,加入0.05 mg/g芡叶总黄酮的动物油脂,其POV值为(15.2±1.16)mmol/kg,仅为空白对照组的33.9%;同样实验条件下的植物油脂,其POV值为(32.1±2.15)mmol/kg,仅为空白对照组的38.6%,二者数值上均接近于加入量为0.03 mg/g丁基羟基茴香醚(Butyl hydroxyanisole,BHA)的抗氧化效果。该实验模型设计达到要求,工艺条件可行、可靠,芡叶总黄酮具有一定的体外抗油脂氧化能力,为当地芡叶资源的充分开发利用提供理论依据。
The extraction process of total flavonoids from leaves of Euryale ferox by ultrasonic-assisted was explored,single factor test and Box-Behnken(BBD)experimental design were used to optimize the extraction process with the yield of total flavonoids from leaves of Euryale ferox as the response,and the volume fraction of ethanol,solid/liquid ratio,ultrasonic time and ultrasonic temperature were used as independent variables,and the anti-lipid oxidation ability of flavonoids from leaves of Euryale ferox in vitro was analyzed.The results showed that,the optimal extraction process was as follows:68%for volume fraction of ethanol,1:19 g/mL for solid/liquid ratio,30 min for ultrasonic time and 49℃for ultrasonic temperature,the yield of total flavonoids was(1.69±0.12)%.Total flavonoids from leaves of Euryale ferox could significantly slow the increasing trend of oil peroxidation value(POV),with a certain amount of concentration-dependent.POV value of animal fat added with 0.05 mg/g total flavonoids from leaves of Euryale ferox was(15.2±1.16)mmol/kg,which was only 33.9%of the blank control group on the 16th day after high temperature induction,and the POV value of vegetable oil under the same experimental conditions was(32.1±2.15)mmol/kg,which was only 38.6%of the blank control group,both values were close to the amount of butyl hydroxyanisole(BHA)added 0.03 mg/g.The process conditions were feasible and reliable,the total flavonoids from leaves of Euryale ferox had a certain anti-lipid oxidation ability and provided a theoretical basis for the full development and utilization of local leaves of Euryale ferox resources.
作者
王占一
辛国灿
顾宝
曹胜
李冲
向兰
WANG Zhanyi;XIN Guocan;GU Bao;CAO Sheng;LI Chong;XIANG Lan(College of Food Science and Pharmaceutical Engineering,Zaozhuang University,Zaozhuang 277160,China;School of Pharmacy,Shandong University,Ji’nan 250012,China)
出处
《食品科技》
CAS
北大核心
2024年第1期218-224,共7页
Food Science and Technology
基金
国家自然科学基金项目(51809228)
中医药公共卫生服务补助专项“全国中药资源普查项目”(财社[2018]43号)
关键词
芡叶
总黄酮
超声波辅助提取
丁基羟基茴香醚
抗油脂氧化能力
leaves of Euryale ferox
total flavonoids
ultrasound-assisted extraction
butyl hydroxyanisole
anti-lipid oxidation ability
作者简介
王占一(1980—),男,硕士,副教授,研究方向为天然药物活性成分提取与分离。
