黑菊芋多酚提取及抗氧化活性分析
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摘要
采用超声辅助法提取黑菊芋中多酚化合物,选择乙醇体积分数、提取温度、提取时间及料液比4个因素进行单因素实验,并采用正交试验优化提取工艺,确定了黑菊芋总多酚超声提取的较优条件为乙醇体积分数55%、料液比(g/mL) 1:35、温度85℃、时间45 min,此条件下的提取率为6. 26 mg/g。利用此工艺条件提取菊芋多酚,检测结果以干基计算,鲜菊芋的菊芋多酚质量比为1. 13 mg/g,黑菊芋的为6. 41 mg/g,是鲜菊芋的5. 67倍。体外抗氧化实验结果表明,黑菊芋各抗氧化指标均与多酚含量具有较好的相关性,其中还原力相关性最高为0. 994 6。不同作用量时,黑菊芋对DPPH.自由基、羟自由基的清除率和铁离子还原力均显著高于鲜菊芋,分别为同质量鲜菊芋(干重计)的1.08～1.54倍,1.02～1.28倍和2. 56～3. 98倍。
The orthogonal experiment was used to determine the optimization extraction condition of polyphenols from black and fresh Jerusalem artichoke. The optimal conditions were ethanol concentration55%, the material solvent ratio 1: 35 g/mL,temperature 85℃,and time 45 min. Under this condition,the polyphenols extraction yield of black Jerusalem artichoke was 6. 41 mg/g while the extraction yield of fresh Jerusalem artichoke was 1. 13 mg/g. The results also showed that the antioxidant activities had relevance with polyphenols contents and a positive correlation between polyphenols contents and ferric reducing antioxidant power was obtained(R = 0. 994 6). Polyphenols from black Jerusalem artichoke had higher DPPH scavenging ability,hydroxyl radical scavenging ability,and ferric reducing antioxidant power,which were 1. 08 ～1. 54 times,1. 02 ～1. 28 times,and 2. 56 ～3. 98 times higher than fresh Jerusalem artichoke.
The orthogonal experiment was used to determine the optimization extraction condition of polyphenols from black and fresh Jerusalem artichoke. The optimal conditions were ethanol concentration55%, the material solvent ratio 1: 35 g/mL,temperature 85℃,and time 45 min. Under this condition,the polyphenols extraction yield of black Jerusalem artichoke was 6. 41 mg/g while the extraction yield of fresh Jerusalem artichoke was 1. 13 mg/g. The results also showed that the antioxidant activities had relevance with polyphenols contents and a positive correlation between polyphenols contents and ferric reducing antioxidant power was obtained(R = 0. 994 6). Polyphenols from black Jerusalem artichoke had higher DPPH scavenging ability,hydroxyl radical scavenging ability,and ferric reducing antioxidant power,which were 1. 08 ～1. 54 times,1. 02 ～1. 28 times,and 2. 56 ～3. 98 times higher than fresh Jerusalem artichoke.
引文
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[16]国家市场监督管理总局,中国国家标准化管理委员会.茶叶中茶多酚和儿茶素类含量的检测方法:GB/T8313-2018[S].北京:中国标准出版社,2018.
[17]朱振元,刘瑶,薛春茂.蛹虫草色素提取及其抗氧化活性的研究[J].食品科技,2016,41(6):236-240.ZHU Z Y,LIU Y,XUE C M. Extraction and anti-oxidative activity of pigment from Cordyceps militaris[J].Food Science and Technology,2016,41(6):236-240.
[18] SMIRONFF N,CUMBES Q. Hydroxyl radical scavenging activity of compatible solutes[J]. Phytochemistry, 1989,28:1051-1560.
[19]姬妍茹,杨庆丽,刘宇峰,等.黑蒜蓝莓酒抗氧化能力及活性成分研究[J].食品科学技术学报,2017,35(2):65-69, 88.JI Y R, YANG Q L, LIU Y F, et al. Study on antioxidant activity and active ingredients of black garlic blueberry wine[J]. Journal of Food Science and Technology,2017,35(2):65-69, 88.
[20] JIANG L H. Effects of traditional Chinese medicine on protection of DNA damage[J]. Herald of Medicine,2004, 23:259-261.
[21]魏连会,刘宇峰,姬妍茹,等.荸荠与黑荸荠营养成分的比较分析[J].食品科学技术学报,2018,36(5):68-73.WEI L H, LIU Y F, JI Y R, et al. Comparative analysis of nutrients in water chestnuts and black water chestnuts[J]. Journal of Food Science and Technology,2018,36(5):68-73.
[2]史雪洁.菊芋中菊糖的制备及其在阿胶产品中的应用[D].烟台:中国科学院大学烟台海岸带研究所,2017.
[3]韩丽,张金梅,卢新雄,等.菊芋耐性胁迫及种质保存研究进展[J].植物遗传资源学报,2014,15(5):999-1005.HAN L,ZHANG J M,LU X X,et al. Research progress on stress response and conservation of Jerusalem artichoke(Heliantrus tuberous L.)germplasm[J]. Journal of Plant CGenetic Resource,,2014,15(5):999-1005.
[4]郑立红,王青华,高海生,等、菊芋饮料主要工艺参数的研究[J].中国食品学报,2008,8(4):91-95.ZHENG L H,WANG Q H,GAO H S,et al. Studies on main processing parameters of Jerusalem artichoke beverage[J]. Journal of C.hinese Institute of Food Science and Technology,2008,8(4):91-95.
[5]郭衍银,朱艳红,陈忠升.菊芋浓缩汁制作工艺研究[J].食品工业科技,2008,29(4):234-235,242.GUO Y Y,ZHU Y H, CHEN Z S. Study on processing technology of Jerusalem artichoke concentration juice[J].Science and Technology of Food Industry, 2008,29(4):234-235, 242.
[6]王圣开.菊芋酒的加工工艺研究[D].重庆,西南大学,2009.
[7] DAN A,GHOSH S,MOULIK S P. Physicochemistry of the interaction between inulin and alkyltrimethylanunoqium bromides in aqueous medium and the formed coacervates[J]. Journal of Physical Chemistry B, 2009, 113(25):8505-8513.
[8]姬妍茹,孙宇峰,董艳,等.一种黑菊芋脯的制作方法[P].中国专利:2016 10124756.6,2016-03-30.
[9]杨庆丽,张旭,魏连会,等.黑菊芋加工过程中成分变化研究[J].食品工业科技,2018,39(2):70-744YANG Q L,ZHANG X,WEI L H,et al.Changes of main components in the production process of black Jerusalem artichokr[J]. Science and Technology of Food Industry,2018,39(2):70-74.
[10]]姬妍茹,魏连会,杨贺晴,等.黑菊芋中挥发性物质的GC-MS分析[J].中国调味品,2017,42(11):117-122.JI Y R. WEI L FH, YANG H Q,et al. Identification of volatile compounds in black Jerusalem artichoke by GC MS[J]. China Condiment,2017,4-(11):117-122.
[11]杨贺晴,刘宇峰,韩秋菊,等.黑蒜多酚粗提物体内抗氧化功能研究[J].食品科学技术学报,2016,34(6):41-45.YANG H Q,LIU Y F,HAN Q J, et al. Study on antioxi-dant activities of black garlic polyphenols[J]. Journal of Food Science and Technology,2016,34(6):41-45.
[12] COSTA P, GREVENSTUK T, COSTA A M R D, et al.Antioxidant and anti-cholinesterase activities of Lavandula viridis L'Her extracts after in vitro gastrointestinal digestion[J]. Industrial Crops and Products, 2014, 55:83-89.
[13] DAGLIA M. Polyphenols as antimicrobial agents[J]. Current Opinion in Biotechnology, 2012, 23(2):174-181.
[14] DENG J J,LIU Q Q,ZHANG C,et al. Extraction optimization of polyphenols from waste kiwi fruit seeds(Actinidiachinensis planch.)and evaluation of its antioxidant and anti-inflammatory properties[J]. Molecules,2016, 21(7):832-845.
[15] OUESLATI S,KSOURI R,FALLEH H,et al. Phenolic content, antioxidant, anti-inflammatory and anticancer activities of the edible halophyte Suaeda fruticosa Forssk[J]. Food Chemistry, 2012, 132(2):943-947.
[16]国家市场监督管理总局,中国国家标准化管理委员会.茶叶中茶多酚和儿茶素类含量的检测方法:GB/T8313-2018[S].北京:中国标准出版社,2018.
[17]朱振元,刘瑶,薛春茂.蛹虫草色素提取及其抗氧化活性的研究[J].食品科技,2016,41(6):236-240.ZHU Z Y,LIU Y,XUE C M. Extraction and anti-oxidative activity of pigment from Cordyceps militaris[J].Food Science and Technology,2016,41(6):236-240.
[18] SMIRONFF N,CUMBES Q. Hydroxyl radical scavenging activity of compatible solutes[J]. Phytochemistry, 1989,28:1051-1560.
[19]姬妍茹,杨庆丽,刘宇峰,等.黑蒜蓝莓酒抗氧化能力及活性成分研究[J].食品科学技术学报,2017,35(2):65-69, 88.JI Y R, YANG Q L, LIU Y F, et al. Study on antioxidant activity and active ingredients of black garlic blueberry wine[J]. Journal of Food Science and Technology,2017,35(2):65-69, 88.
[20] JIANG L H. Effects of traditional Chinese medicine on protection of DNA damage[J]. Herald of Medicine,2004, 23:259-261.
[21]魏连会,刘宇峰,姬妍茹,等.荸荠与黑荸荠营养成分的比较分析[J].食品科学技术学报,2018,36(5):68-73.WEI L H, LIU Y F, JI Y R, et al. Comparative analysis of nutrients in water chestnuts and black water chestnuts[J]. Journal of Food Science and Technology,2018,36(5):68-73.