摘要
【目的】研究青果黄酮的最佳提取工艺,为扩大青果在食品加工、生物制药等方面的开发利用提供理论依据。【方法】以超声波-双水相技术提取相结合,考察分相盐(硫酸铵与磷酸氢二钾)、乙醇体积分数(50%、60%、70%、80%和90%)、硫酸铵用量(4 g/30mL、5 g/30mL、6 g/30mL、7 g/30mL、8 g/30mL和9 g/30mL)、液料比(mL∶g,20∶1、25∶1、30∶1、35∶1和40∶1)、超声波功率(200 W、240 W、280 W、320 W和360 W)、提取时间(20 min、40 min、60 min、80 min和100 min)及提取温度(30℃、40℃、50℃、60℃和70℃)对黄酮提取率的影响;采用Box-Benhnken设计建立提取试验模型,优化提取工艺;对提取物进行定性鉴定及清除DPPH·试验。【结果】青果黄酮最佳提取工艺为乙醇浓度70%、硫酸铵用量6 g/30mL、液料比35∶1、超声波功率280 W、提取时间77 min、温度60℃时,黄酮提取率为3.404%,与理论模型计算值3.472%的相对误差为1.95%;提取物含二氢黄酮醇类等成分,对DPPH·的清除能力达88.04%,是一种良好的天然清除剂。【结论】超声波-双水相提取青果中总黄酮,在最佳提取工艺下青果黄酮提取率为3.404%,与理论模型值相当。提取方法具有多样性与温和性,避免了只利用超声波方法的单一性,也可防止酶法中温度过高对部分有效成分产生分解与酶失活现象。
【Objective】The best extraction method of flavonoids from Chinese olive is studied to provide the theoretical basis for development and utilization of Chinese olive in food processing and bio-pharmacy,etc.【Method】The effect of phase-phase salt(ammonium sulfate and hydrogen phosphate),ethanol volume fraction(50%,60%,70%,80%and 90%),ammonium sulfate(4 g/30mL,5 g/30mL,6 g/30mL,7 g/30mL,8 g/30mL and 9 g/30mL),liquid-soli ratio(20∶1,25∶1,30∶1,35∶1 and 40∶1 mL/g),ultrasonic power(200 W,240 W,280 W,320 W and 360 W),extraction time(20 min,40 min,60 min,80 min and 100 min)and extraction temperature(30℃,40℃,50℃,60℃and 70℃)on flavonoids extraction rate are detected by ultrasonic-aqueous two-phase system.The extraction process is optimized by establishing the extraction test model based on Box-Benhnken design.The qualitative and DPPH·scavenging capacity of the extract are determined.【Result】The flavonoids extraction rate from Chinese olive is 3.404%under the optimal extraction process including 70%ethanol,6 g/30 mL of ammonium sulfate,35∶1(mL/g)liquid-solid ratio,280 W ultrasonic power,77 min and 60℃.The relative error in flavonoids extraction rate between the theoretical model and the optimal extraction process is 1.95%only.The DPPH·scavenging capacity of the extract containing flavanonols is up to 88.04%.【Conclusion】The ultrasonic-aqueous two-phase system with the advantages of diversity and tenderness can avoid the oneness of the ultrasonic extraction method and prevent decomposition of some effective components and enzyme inactivation at higher temperature under the enzyme extraction method.
作者
熊庭雨
侯小勤
阮尚全
XIONG Tingyu;HOU Xiaoqin;RUAN Shangquan(College of Chemistry and Chemical Engineering,Neijiang Normal University,Neijiang,Sichuan 641199;Key Laboratory of Fruit Waste Resource Recycling,Sichuan Higher Education Institutions,Neijiang,Sichuan 641199,China)
出处
《贵州农业科学》
CAS
2021年第7期119-127,共9页
Guizhou Agricultural Sciences
基金
四川省大学生创新创业训练计划项目(X2020094)
四川省教育厅自然科学基金重点项目(15ZA0291)。
关键词
青果
黄酮
超声波
双水相
抗氧化性
Chinese olive
flavonoids
ultrasonic
aqueous two-phase system
anti-oxidation
作者简介
熊庭雨(1999-),男,在读本科,专业:应用化学。E-mail:1904761437@qq.com;通讯作者:阮尚全(1963—),男,正高级实验师,从事农业废弃物资源化利用研究。E-mail:rsq2009nj@sina.com。
