摘要
为考察干燥处理对罗汉果主要功能成分与抗炎活性的影响,分别采用冷冻干燥、微波干燥、70、100℃热风干燥方式对罗汉果成熟果实进行干制处理。采用苯酚-硫酸法、硝酸铝比色法、高效液相色谱法测定样品中主要功能成分,包括总糖、总黄酮、总皂苷及特色罗汉果皂苷如罗汉果苷V、11-氧化-罗汉果苷V、赛门苷I、罗汉果苷IV、IIIE及IIE等的含量。进一步,采用脂多糖诱导的RAW 264.7细胞炎症模型评价不同干制样品的体外抗炎活性。研究结果表明,皂苷的种类与相对含量在干制过程中发生显著变化;总黄酮含量随干燥温度的升高显著性上升,但总糖含量则随温度升高而下降。相关性分析发现,总皂苷含量、11-氧化-罗汉果苷V及次级苷与抗炎活性呈正相关;总皂苷与总黄酮含量与NO抑制活性呈显著性正相关;总糖含量与活性氧抑制活性呈负相关。由此推测干燥方法影响罗汉果功能成分及抗炎活性,特别是皂苷与黄酮的种类与含量,而鼓风干燥方式利于其抗炎活性的提升。
In order to investigate the impact of drying methods on bioactive components and anti-inflammatory activity of Siraitia grosvenorii,mature fruits were dried by freeze-drying,microwave-drying and hot-air drying(70 and 100℃),respectively.The functional components including total sugars,total flavonoids,total saponins and characteristic mogrosides such as mogroside V,11-oxo-mogroside V,siamenoside I,mogroside IV,mogroside IIIE and mogroside IIE in the dried samples were quantified through phenol-sulfuric acid,aluminum nitrate colorimetry and high-performance liquid chromatography methods.Furthermore,the lipopolysaccharide-induced RAW 264.7 cell model was adopted to assess their anti-inflammatory activities in vitro.Results indicated that the species and relative contents of mogrosides significantly varied during the drying process,the content of total flavonoids notably increased,but the content of total sugars decreased with the increase of drying temperature.Correlation analysis showed that contents of total saponins,11-oxo-mogroside V and secondary glycosides were positive correlated with anti-inflammatory activity.It was obvious that total saponins content and total flavonoids content showed positive correlation with NO inhibitory activity,while total sugars was negative correlated with reactive oxygen species inhibitory activity.These findings suggested that drying methods influence the functional components and anti-inflammatory activity of S.grosvenorii,particularly the species and contents of mogrosides and flavonoids,and hot-air drying was conducive to the enhancement of anti-inflammatory activity.
作者
方秀云
韦玉璐
卢凤来
宋静茹
李典鹏
FANG Xiuyun;WEI Yulu;LU Fenglai;SONG Jingru;LI Dianpeng(School of Chemistry and Phamaceutical Sciences,Guangxi Normal University,Guilin 541004,China;Guangxi Key Laboratory of Plant Functional Phytochemicals and Sustainable Utilization,Guangxi Institute of Botany,Guangxi Zhuang Autonomous Region and Chinese Academy of Sciences,Guilin 541006,China;Engineering Research Center of Innovative Traditional Chinese,Zhuang and Yao Materia Medica,Ministry of Education,Guangxi University of Chinese Medicine,Nanning 530200,China)
出处
《食品与发酵工业》
2025年第5期291-298,370,共9页
Food and Fermentation Industries
基金
广西自然科学基金项目(2023GXNSFDA026053)
桂林市创新平台和人才计划项目(20210102-3,20220120-3)
广西植物功能物质与资源持续利用重点实验室主任基金项目(ZRJJ2022-10)。
关键词
罗汉果
抗炎活性
干燥方法
功能成分
罗汉果皂苷
Siraitia grosvenorii
anti-inflammatory activity
drying methods
functional component
mogrosides
作者简介
第一作者:方秀云,硕士研究生;共同通信作者:宋静茹,副研究员,E-mail:sjr@gxib.cn;共同通信作者:李典鹏,研究员,E-mail:phytoldp@hotmail.com。
