麻疯树籽仁粕多酚提取工艺优化研究
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摘要
从麻疯树籽仁粕中提取多酚,以提取的多酚含量为指标,结合正交实验分析了丙酮浓度、温度、料液比、时间4个因素对多酚提取率的影响;采用正交实验,探讨麻疯树籽仁粕多酚提取优化工艺。结果表明:从麻疯树籽仁粕中提取多酚的工艺优化组合为温度65℃、时间110 min、70%丙酮、料液比1:10,在此工艺条件下,提取的多酚含量为2.078 mg/g。影响麻疯树籽仁粕多酚提取的因素主次顺序为料液比>丙酮浓度>时间>温度,料液比、丙酮浓度、时间、温度4个因素对麻疯树籽仁粕多酚含量的影响差异极显著。
Polyphenols were extracted from the seeds of Jatropha curcas, and the content of polyphenols was used as an index. The effects of acetone concentration, temperature, solid-liquid ratio and time on the extraction rate of polyphenols were analyzed by orthogonal experiment. The orthogonal experiment was used to explore the optimization process of extracting polyphenols from the seeds of J. curcas. Results show that the most suitable condition for the extraction of polyphenols is at acetone concentration 70%, extraction time 110 min. Under the optimum conditions, the polyphenols yield is 2.078 mg/g. The results of orthogonal experiment, the sequence in accordance with the merits of the extraction effect are ratio of solid-liquid > acetone concentration > extraction time > extraction temperature. The effects of liquid ratio, acetone concentration, time and temperature on the extraction of J. curcas kernel polyphenol are significantly different.
Polyphenols were extracted from the seeds of Jatropha curcas, and the content of polyphenols was used as an index. The effects of acetone concentration, temperature, solid-liquid ratio and time on the extraction rate of polyphenols were analyzed by orthogonal experiment. The orthogonal experiment was used to explore the optimization process of extracting polyphenols from the seeds of J. curcas. Results show that the most suitable condition for the extraction of polyphenols is at acetone concentration 70%, extraction time 110 min. Under the optimum conditions, the polyphenols yield is 2.078 mg/g. The results of orthogonal experiment, the sequence in accordance with the merits of the extraction effect are ratio of solid-liquid > acetone concentration > extraction time > extraction temperature. The effects of liquid ratio, acetone concentration, time and temperature on the extraction of J. curcas kernel polyphenol are significantly different.
引文
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[4]刘泽铭,苏光荣,杨清.云南省麻疯树资源调查分析[J].林业科技开发,2008,22(1):37-40.
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[12]Cheok C Y,Chin N L,Yusof Y A,et al.Optimization of total monomeric anthocyanin(TMA)and total phen-olic content(TPC)extractions from mangosteen(Garcinia mangostana Linn.)hull using ultrasonic treatments[J].Industrial Crops&Products,2013,50:1-7.
[13]Porto C D,Natolino A.Supercritical fluid extraction of polyphenols from grape seed(Vitis vinifera):Study on process variables and kinetics[J].The Journal of Supercritical Fluids,2017,130:239-245.
[14]Natolino A,Porto C D,Rodríguez-Rojo S,et al.Supercritical antisolvent precipitation of polyphenols from grape marc extract[J].Journal of Supercritical Fluids,2016,118:54-63.
[15]Casquete R,Castro S M,Villalobos M C,et al.High pressure extraction of phenolic compounds from citrus peels[J].High Pressure Research,2014,34(4):447-451.
[16]Watson R R.Polyphenols in plants:isolation,purification and extract preparation[M].New York:Academic Press,2014.
[17]李焘,屈新运,王喆之.菘蓝种子总多酚提取工艺的优化及抗氧化活性研究[J].中成药,2011,33(11):1895-1900.
[18]苏锐,樊金拴,郑涛,等.长柄扁桃仁多酚提取工艺及抗氧化活性研究[J].西北林学院学报,2015,30(2):206-212.
[19]阙淼琳,蒋玉蓉,曹美丽,等.响应面试验优化藜麦种子多酚提取工艺及其品种差异[J].食品科学,2016,37(4):7-12.
[20]谢阳姣,谢冬养,何志鹏,等.油茶籽饼多酚丙酮提取工艺研究[J].南方农业学报,2012,43(3):376-379.
[21]赵青,吕肖斐,朱晓冉,等.紫丁香多酚提取工艺优化及抗氧化活性的研究[J].北京林业大学学报,2015,37(10):125-129.
[22]吴桂苹,黄菲菲,李恒,等.胡椒总多酚的提取及其抗氧化活性研究[J].农学学报,2016,6(11):67-74.
[23]闵勇,王洪,姚立华,等.石榴籽多酚提取工艺研究[J].食品科学,2009,30(12):66-68.
[2]Nithiyanantham S,Siddhuraju P,Francis G.Potential of Jatropha curcas as a biofuel,animal feed and health products[J].Journal of the American Oil Chemists'Society,2012,89(6):961-972.
[3]Siang C C.Jatropha curcas L.:Development of a new oil crop for biofuel[J/OL].IEEJ Energy Journal,2009,4(3):1-21[2018-06-01].http://eneken.ieej.or.jp/en/data/pdf/467.pdf.
[4]刘泽铭,苏光荣,杨清.云南省麻疯树资源调查分析[J].林业科技开发,2008,22(1):37-40.
[5]Kumar A,Sharma S.An evaluation of multipurpose oil seed crop for industrial uses(Jatropha curcas L.):a review[J].Industrial Crops&Products,2008,28(1):1-10.
[6]Losada-Barreiro S,Bravo-Díaz C.Free radicals and polyphenols:the redox chemistry of neurodegenerative diseases[J].European Journal of Medicinal Chemistry,2017,133:379-402.
[7]李瑶,廖霞,郑少杰,等.植物多酚通过MAPK信号通路调控肿瘤作用机制研究进展[J].食品科学,2017,38(7):296-301.
[8]李昊阳,夏继桥,杨连玉,等.植物多酚的抗氧化能力及其在动物生产中的应用[J].动物营养学报,2013,25(11):2529-2534.
[9]Oh J,Jung S,Lee Y,et al.Antioxidant and antiobesity activities of seed extract from campbell early grape as a functional ingredient[J].Journal of Food Processing&Preservation,2013,37(4):291-298.
[10]汪金莲,邱业先,陈宏伟,等.茶多酚对几种植物病原真菌的抑制作用及机理研究[J].天然产物研究与开发,2008,20(4):690-694.
[11]吴耀辉,曾超珍,龚燕飞.佛肚竹竹叶提取物的抗菌作用[J].食品科技,2010,35(10):218-221.
[12]Cheok C Y,Chin N L,Yusof Y A,et al.Optimization of total monomeric anthocyanin(TMA)and total phen-olic content(TPC)extractions from mangosteen(Garcinia mangostana Linn.)hull using ultrasonic treatments[J].Industrial Crops&Products,2013,50:1-7.
[13]Porto C D,Natolino A.Supercritical fluid extraction of polyphenols from grape seed(Vitis vinifera):Study on process variables and kinetics[J].The Journal of Supercritical Fluids,2017,130:239-245.
[14]Natolino A,Porto C D,Rodríguez-Rojo S,et al.Supercritical antisolvent precipitation of polyphenols from grape marc extract[J].Journal of Supercritical Fluids,2016,118:54-63.
[15]Casquete R,Castro S M,Villalobos M C,et al.High pressure extraction of phenolic compounds from citrus peels[J].High Pressure Research,2014,34(4):447-451.
[16]Watson R R.Polyphenols in plants:isolation,purification and extract preparation[M].New York:Academic Press,2014.
[17]李焘,屈新运,王喆之.菘蓝种子总多酚提取工艺的优化及抗氧化活性研究[J].中成药,2011,33(11):1895-1900.
[18]苏锐,樊金拴,郑涛,等.长柄扁桃仁多酚提取工艺及抗氧化活性研究[J].西北林学院学报,2015,30(2):206-212.
[19]阙淼琳,蒋玉蓉,曹美丽,等.响应面试验优化藜麦种子多酚提取工艺及其品种差异[J].食品科学,2016,37(4):7-12.
[20]谢阳姣,谢冬养,何志鹏,等.油茶籽饼多酚丙酮提取工艺研究[J].南方农业学报,2012,43(3):376-379.
[21]赵青,吕肖斐,朱晓冉,等.紫丁香多酚提取工艺优化及抗氧化活性的研究[J].北京林业大学学报,2015,37(10):125-129.
[22]吴桂苹,黄菲菲,李恒,等.胡椒总多酚的提取及其抗氧化活性研究[J].农学学报,2016,6(11):67-74.
[23]闵勇,王洪,姚立华,等.石榴籽多酚提取工艺研究[J].食品科学,2009,30(12):66-68.
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