迷迭香黄酮的微波提取及其β-环糊精钾金属有机骨架材料包结物稳定性研究
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摘要
目的:研究迷迭香黄酮的微波提取工艺及其β-环糊精钾金属有机骨架材料包结物(RF-K-CD-MOF)的稳定性。方法:通过单因素实验和响应面法确定微波辅助提取迷迭香黄酮的最佳条件;采用D101大孔树脂纯化迷迭香黄酮,并通过高效液相色谱法(High Performance Liquid Chromatography,HPLC)进行评价;采用溶液包覆法制备RF-K-CD-MOF。结果:最佳提取条件为:乙醇体积分数45%,液料比40∶1 (m L∶g),微波温度77℃,微波功率500 W,提取时间7 min。在此条件下,总黄酮得率为7.88%,黄酮的纯度为30%。纯化后的黄酮纯度由30%提高到70%。黄酮的包结率为87.9%。包埋后迷迭香黄酮的热稳定性及耐酸碱稳定性均有所改善,70℃贮存9 d后,总黄酮保存率从20.9%提高到60.6%;对中性环境下稳定性改善作用最显著,总黄酮保存率从41.69%提高到82.58%。结论:响应面法优化迷迭香黄酮提取工艺高效快捷,大孔树脂纯化迷迭香黄酮效果显著,RF-K-CD-MOF的热稳定性及耐酸碱性明显优于迷迭香黄酮提取物。
Objective:To study the extraction process of rosemary flavonoids and the stability of its potassium-cyclodextrin metal organic frameworks inclusion complex(RF-K-CD-MOF).Methods:The conditions of microwave-assisted extraction of rosemary flavonoids were optimized by single factor experiments and response surface methodology.The extract was purified by D101 macroporous resin,and the purification effect was evaluated by HPLC method.RF-K-CD-MOF was synthesized by solvent method.Results:The optimal extraction conditions were as follows:Ethanol concentration 45%,ratio of liquid to solid40∶ 1(m L∶ g),extraction temperature 77 ℃,initial microwave power 500 W,and extraction time 7 min.The yield of total flavonoids was 7.88% under these conditions and the purity of flavonoids was 30% in the extract.The purity of flavonoids increased from 30% to 70%.The flavonoids inclusion rate of RF-K-CD-MOF was 87.9%.The heat stability and acid-base resistance of rosemary flavonoids were both improved after embedding,keeping 70 ℃ for 9 days,the retention of total flavonoids increased from 20.9% to 60.6%.The effect on stability improvement was most significant in neutral environment,the retention of total flavonoids increased from 41.69% to 82.58%.Conclusion:The optimum extraction process of rosemary flavonoids by response surface methodology was convenient and effective,and the effect of macroporous resin for purification of flavonoids was significant.The heat stability and acid-base resistance of RF-K-CD-MOF were better than rosemary flavonoids extracts.
Objective:To study the extraction process of rosemary flavonoids and the stability of its potassium-cyclodextrin metal organic frameworks inclusion complex(RF-K-CD-MOF).Methods:The conditions of microwave-assisted extraction of rosemary flavonoids were optimized by single factor experiments and response surface methodology.The extract was purified by D101 macroporous resin,and the purification effect was evaluated by HPLC method.RF-K-CD-MOF was synthesized by solvent method.Results:The optimal extraction conditions were as follows:Ethanol concentration 45%,ratio of liquid to solid40∶ 1(m L∶ g),extraction temperature 77 ℃,initial microwave power 500 W,and extraction time 7 min.The yield of total flavonoids was 7.88% under these conditions and the purity of flavonoids was 30% in the extract.The purity of flavonoids increased from 30% to 70%.The flavonoids inclusion rate of RF-K-CD-MOF was 87.9%.The heat stability and acid-base resistance of rosemary flavonoids were both improved after embedding,keeping 70 ℃ for 9 days,the retention of total flavonoids increased from 20.9% to 60.6%.The effect on stability improvement was most significant in neutral environment,the retention of total flavonoids increased from 41.69% to 82.58%.Conclusion:The optimum extraction process of rosemary flavonoids by response surface methodology was convenient and effective,and the effect of macroporous resin for purification of flavonoids was significant.The heat stability and acid-base resistance of RF-K-CD-MOF were better than rosemary flavonoids extracts.
引文
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[20]张禄捷,李荣,姜子涛.茼蒿叶中黄酮的提取纯化及抗氧化活性分析.食品科学,2015,36(24):61-66.
[21]刘韬,李荣,张禄捷,等.八角茴香叶中黄酮的微波提取及纯化[J].食品科学,2015,36(2):30-35.
[22]赵月,李荣,姜子涛.栽培菊苣籽总黄酮的提取、成分鉴定及抗氧化活性成分的识别[J].食品科学,2016,37(16):36-42.
[23]李阳雪,张巍,刘智,等.用环糊精的金属有机框架材料作为模板制备多孔有机笼[J].化学学报,2015,73(6):641-645.
[24]RA Smaldone,RS Forgan,H Furukawa,et al.Metal-organic frameworks from edible natural products[J].Angewandte Chemie,2010,49(46):8635-8547.
[25]鲁晓翔,陈甲,连喜军,等.玉米须黄酮微胶囊制备条件的研究[J].食品科学,2007,28(9):132-136.
[26]杨芙莲,刘文彦.锐孔法制备黄酮类化合物微胶囊及其释放性的研究[J].现代食品科技,2013(2):297-300.
[27]胡秀丽.中药活性成分提取和分离的研究[D].长春:吉林大学,2008:23-25.
[28]胡静丽,陈健初.杨梅叶黄酮类化合物最佳提取工艺研究[J].食品科学,2003,24(1):96-99.
[29]陈伟,刘青梅,杨性民,等.微波技术在杜仲黄酮提取工艺中的应用研究[J].食品科学,2006,27(10):285-288.
[30]张宏康.微波萃取技术在食品工业中的应用[J].粮油食品科技,1999,7(5):30-32.
[31]杜艳,李荣,姜子涛.白苏叶黄酮的微波辅助提取及其纯化的研究[J].食品工业科技,2016,37(6):280-286.
[32]刘凤萍,罗春花.β-环糊精交联聚合物的合成及红外光谱研究[J].光谱实验室,2002,19(4):505-507.
[33]Ye Z,Wei W,Yuan Q,et al.Box-Behnken design for extraction optimization,characterization and in vitro,antioxidant activity of Cicer arietinum L.hull polysaccharides[J].Carbohydrate Polymers,2016,147:354.
[34]邵琼芳,董明,谢小红,等.红外光谱测定β-CD-氯菊酯包合物主-客体比的研究[J].光谱学与光谱分析,2004,24(6):698-700.
[35]沈文,张光华,郭宁,等.阿维菌素包合物的红外光谱研究[J].光谱学与光谱分析,2014,34(5):1201-1205.
[36]侯建春,吕晓玲,周平,等.迷迭香酸的稳定性研究[J].食品研究与开发,2009,30(3):44-48.
[37]陆洪军,杨小宁,沙靖全,等.β-环糊精金属有机骨架材料的合成及对阿奇霉素的包合研究[J].哈尔滨理工大学学报,2015,20(4):35-40.
[38]王晓云,姜子涛,李荣.环糊精及其衍生物与天然抗氧化剂杨梅素的包合作用研究[J].食品科学,2008,29(5):125-128.
[2]吴建章,郁建平,艾长春,等.迷迭香中微量元素与黄酮类化合物的含量分析[J].光谱实验室,2008,25(4):627-629.
[3]杜刚,杨建国,安正云.迷迭香的栽培及开发利用[J].特种经济动植物,2002,5(10):29-30.
[4]党立志,张翼鹏,张健,等.LC-MS技术快速识别迷迭香中黄酮苷类化合物[J].云南农业大学学报:自然科学版,2017,32(2):358-365.
[5]Nathalie Laurent.Plant extracts containing caffeic acid and rosmarinic acid inhibit zoospore germination of Phytophthora spp.pathogenic to Theobroma cacao[J].European Journal of Plant Pathology,2006,115(4):377-388.
[6]I Borráslinares,Z Stojanovi c',R Quirantespiné,et al.Rosmarinus officinalis leaves as a natural source of bioactive compounds[J].International Journal of Molecular Sciences,2014,15(11):20585-20606.
[7]齐锐,董岩.迷迭香的化学成分与药理作用研究进展[J].广州化工,2012,40(11):43-44.
[8]吴蒙,徐晓军.迷迭香化学成分及药理作用最新研究进展[J].生物质化学工程,2016,50(3):51-57.
[9]NJ Gomes Neto,IS Luz,AG Tavares,et al.Rosmarinus officinalis L.essential oil and its majority compound 1,8-cineole at sublethal amounts induce no direct and cross protection in Staphylococcus aureus ATCC 6538[J].Foodborne Pathogens and Disease,2012,9(12):1071-1076.
[10]张玉杰,徐文清,沈秀.迷迭香酸的提取分离及药理学新发现[J].中国新药杂志,2013(4):433-437.
[11]K Sasaki,OA El,S Kondo,et al.Rosmarinus officinalis polyphenols produce anti-depressant like effect through monoaminergic and cholinergic functions modulation[J].Behavioural Brain Research,2013,238(1):86-94.
[12]陈宝,张立颖,沈芳,等.迷迭香总黄酮的提取工艺[J].食品研究与开发,2013(17):20-22.
[13]江涛,杨国恩,黄东海,等.迷迭香中黄酮化合物的提取工艺研究[J].中国食品添加剂,2015(5):114-119.
[14]Hyun H B,Shrestha S,Boo K H,et al.Evaluation of antioxidant potential of ethyl acetate fraction of Rosmarinus officinalis,L.and its major components[J].Journal of the Korean Society for Applied Biological Chemistry,2015,58(5):715-722.
[15]陈文,申婷婷,李雨竹,等.LC-MS/MS法分离鉴定迷迭香化学成分[J].食品工业,2015(1):287-290.
[16]张泽生,郭擎,高山,等.不同提取方法对迷迭香提取及抗氧化效果的影响[J].食品研究与开发,2017(3):55-60.
[17]R Rodríguez-Solana,JM Salgado,JM Domínguez,et al.Comparison of Soxhlet,accelerated solvent and supercritical fluid extraction techniques for volatile(GC-MS and GC/FID)and phenolic compounds(HPLC-ESI/MS/MS)from Lamiaceae species[J].Phytochemical Analysis,2015,26(1):61-71.
[18]ADP Sánchez-Camargo,A Valdés,G Sullini,et al.Two-step sequential supercritical fluid extracts from rosemary with enhanced anti-proliferative activity[J].Journal of Functional Foods,2014,11(11):293-303.
[19]郭景强.微波辅助提取技术及其在中药提取中的应用[J].天津药学,2010,22(4):63-64.
[20]张禄捷,李荣,姜子涛.茼蒿叶中黄酮的提取纯化及抗氧化活性分析.食品科学,2015,36(24):61-66.
[21]刘韬,李荣,张禄捷,等.八角茴香叶中黄酮的微波提取及纯化[J].食品科学,2015,36(2):30-35.
[22]赵月,李荣,姜子涛.栽培菊苣籽总黄酮的提取、成分鉴定及抗氧化活性成分的识别[J].食品科学,2016,37(16):36-42.
[23]李阳雪,张巍,刘智,等.用环糊精的金属有机框架材料作为模板制备多孔有机笼[J].化学学报,2015,73(6):641-645.
[24]RA Smaldone,RS Forgan,H Furukawa,et al.Metal-organic frameworks from edible natural products[J].Angewandte Chemie,2010,49(46):8635-8547.
[25]鲁晓翔,陈甲,连喜军,等.玉米须黄酮微胶囊制备条件的研究[J].食品科学,2007,28(9):132-136.
[26]杨芙莲,刘文彦.锐孔法制备黄酮类化合物微胶囊及其释放性的研究[J].现代食品科技,2013(2):297-300.
[27]胡秀丽.中药活性成分提取和分离的研究[D].长春:吉林大学,2008:23-25.
[28]胡静丽,陈健初.杨梅叶黄酮类化合物最佳提取工艺研究[J].食品科学,2003,24(1):96-99.
[29]陈伟,刘青梅,杨性民,等.微波技术在杜仲黄酮提取工艺中的应用研究[J].食品科学,2006,27(10):285-288.
[30]张宏康.微波萃取技术在食品工业中的应用[J].粮油食品科技,1999,7(5):30-32.
[31]杜艳,李荣,姜子涛.白苏叶黄酮的微波辅助提取及其纯化的研究[J].食品工业科技,2016,37(6):280-286.
[32]刘凤萍,罗春花.β-环糊精交联聚合物的合成及红外光谱研究[J].光谱实验室,2002,19(4):505-507.
[33]Ye Z,Wei W,Yuan Q,et al.Box-Behnken design for extraction optimization,characterization and in vitro,antioxidant activity of Cicer arietinum L.hull polysaccharides[J].Carbohydrate Polymers,2016,147:354.
[34]邵琼芳,董明,谢小红,等.红外光谱测定β-CD-氯菊酯包合物主-客体比的研究[J].光谱学与光谱分析,2004,24(6):698-700.
[35]沈文,张光华,郭宁,等.阿维菌素包合物的红外光谱研究[J].光谱学与光谱分析,2014,34(5):1201-1205.
[36]侯建春,吕晓玲,周平,等.迷迭香酸的稳定性研究[J].食品研究与开发,2009,30(3):44-48.
[37]陆洪军,杨小宁,沙靖全,等.β-环糊精金属有机骨架材料的合成及对阿奇霉素的包合研究[J].哈尔滨理工大学学报,2015,20(4):35-40.
[38]王晓云,姜子涛,李荣.环糊精及其衍生物与天然抗氧化剂杨梅素的包合作用研究[J].食品科学,2008,29(5):125-128.