超声波法提取紫薯茎叶中总黄酮的工艺优化
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摘要
以紫薯茎叶为实验材料,采用超声波辅助溶剂法提取其中的总黄酮,考察液料比、提取时间、提取温度、超声功率和乙醇体积分数对紫薯茎叶中总黄酮得率的影响。基于单因素实验,选取四个主要影响因素液料比、超声时间、超声功率、乙醇浓度,应用Box-Behnken响应面实验设计法优化工艺条件。研究表明,紫薯茎叶中总黄酮的最佳提取工艺条件是:液料比18∶1(m L/g)、提取时间50 min、超声功率200 W、乙醇体积分数75%,总黄酮实际得率为3.46%,与预测值3.51%相接近,研究结果为总黄酮的高效提取及紫薯茎叶的综合利用提供了参考。
The experiment was to extract the total flavonoids from the stems and leaves of purple sweet potato by ultrasonic assisted ethanol extraction method.First of all,the effects of liquid ratio,extraction time,extraction temperature,ultrasonic power and ethanol volume fraction on total flavonoids in purple potato stem leaves were investigated. Based on single factor experiment,the optimum extraction conditions to flavonoids were determined using response surface methodology.The effects of four crucial parameters,including liquid/material rate,ultrasonic time,ultrasonic power and ethanol concentration. Results showed that the optimum extraction conditions were determined as follows: liquid/material ratio was 18∶1( g/m L),ultrasonic time was 50 min,ultrasonic power was 200 W,and ethanol concentration was 75%. The actual yield of total flavonoids was3.46%,which was close to the predicted value of 3.51%. This study provided a reference for the efficient extraction of total flavones and the comprehensive utilization of the purple potato leaf.
The experiment was to extract the total flavonoids from the stems and leaves of purple sweet potato by ultrasonic assisted ethanol extraction method.First of all,the effects of liquid ratio,extraction time,extraction temperature,ultrasonic power and ethanol volume fraction on total flavonoids in purple potato stem leaves were investigated. Based on single factor experiment,the optimum extraction conditions to flavonoids were determined using response surface methodology.The effects of four crucial parameters,including liquid/material rate,ultrasonic time,ultrasonic power and ethanol concentration. Results showed that the optimum extraction conditions were determined as follows: liquid/material ratio was 18∶1( g/m L),ultrasonic time was 50 min,ultrasonic power was 200 W,and ethanol concentration was 75%. The actual yield of total flavonoids was3.46%,which was close to the predicted value of 3.51%. This study provided a reference for the efficient extraction of total flavones and the comprehensive utilization of the purple potato leaf.
引文
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[20]Eid HM,Martineau LC,Saleem A,et al.Stimulation of AMP-activated protein kinase and enhancement of basal glucose uptake in muscle cells by quercetin and quercetin glycosides,active principles of the antidiabetic medicinal plant Vaccinium vitisidaea[J].Mol Nutr Food Res,2010,54(17):991-1003.
[21]倪晓霞,王庆芬,魏浩泽,等.紫外分光光度法测定蒲地灌肠液中总黄酮含量[J].中医药导报,2017,23(2):57-59.
[22]邴鑫,尚红梅,娄玉杰.响应面优化串叶松香草总黄酮的提取工艺及其抗氧化活性研究[J].食品工业科技,2018,39(4):137-142.
[23]YUAN Jun,HUANG Jun,WU Gang,et al.Multiple responses optimization of ultrasonic-assisted extraction by response surface methodology(RSM)for rapid analysis of bioactive compounds in the flower head of Chrysanthemum morifolium Ramat[J].Industrial Crops and Products,2015,74(15):192-199.
[24]曾林晖,邓泽元,余修亮,等.蜂胶黄酮的超声波提取工艺优化及其抗氧化活性研究[J].食品工业科技,2016,37(12):295-300.
[25]Spencer JP.Beyond antioxidants:the cellular and molecular interactions of flavonoids and how these underpin their actions on the brain[J].Proc.Nutr.Soc,2010,69:244-260.
[26]李侠,邹基豪,王大为.响应面实验优化超声波-酶法提取绿豆皮黄酮类化合物工艺[J].食品科学,2017,38(8):206-212.
[27]王冉,刘涛,黎晨晨,等.响应面法优化东北红松针总黄酮的超声辅助乙醇提取工艺[J].食品工业科技,2018,39(4):143-149.
[28]张黎明,李瑞超,郝利民,等.响应面优化玛咖叶总黄酮提取工艺及其抗氧化活性研究[J].现代食品科技,2014,31(4):233-239.
[29]Rosso V V,Mercadante A Z.HPLC-PDA-MS/MS of anthocyanins and carotenoids from dovyalis and tamarillo fruits[J].Journal of Agricultural and Food Chemistry,2007,55(22):9135-9141.
[30]郭玲.新疆石榴生理活性物质的提取及其特性的研究[D].安徽农业大学,2006.
[31]薄南南,傅桦.玉米须中总黄酮的提取及含量测定[J].首都师范大学学报:自然科学版,2009,30(4):44-47.
[32]何念武,秦娇娇,王新军.超声辅助提取灰灰菜多糖工艺优化及体外抗氧化活性[J].食品工业科技,2017,38(8):1-10.
[33]陈晨胡,文忠,田沛源,等.超声辅助提取香蕉皮多酚工艺优化及其抗氧化性的分析[J].食品科学,2014,35(2):12-17.
[34]王海燕,李睿,曾秀,等.响应面优化超声波提取桑叶谢皮素工艺[J].食品科学,2014,35(22):56-62.
[2]王世宽,吴平,许燕丽,等.甘薯叶的营养成分与应用前景[J].四川理工学院学报,2009,22,(6):57-59.
[3]高荫榆,洪雪娥,罗丽萍,等.甘薯叶柄藤类黄酮的体外抗氧化作用研究[J].食品科学,2006,27(7):103-106.
[4]俞浩,毛斌斌,周国梁,等.白背三七总黄酮对糖尿病大鼠的降血糖作用[J].食品科学,2013,34(15):295-298.
[5]张天翼.甘薯茎叶医疗及保健作用的研究[J].辽宁师专学报:自然科学版,2007,9(3):27-28.
[6]鄢春旻.黄酮类化合物抗病毒及抗炎活性研究[D].南京:南京大学,2012.
[7]鲍诚.紫甘薯花色苷双酶法提取纯化工艺与降血糖功能及机理研究[D].烟台:烟台大学,2012.
[8]王玫.甘薯叶黄酮类化合物的提取、分离、纯化及其挥发性化学成分的研究[D].长沙:中南大学,2010.
[9]Barreca D,Gattuso G,LaganàG,et al.C-and O-glycosyl flavonoids in Sanguinello and Tarocco blood orange(Citrus sinensis(L.)Osbeck)juice:Identification and influence on antioxidant properties and acetylcholinesterase activity[J].Food Chem,2016,196(8):619-627.
[10]Fu Z,Zhang W,Zhen W,et al.Genisteininduces pancreatic beta-cell proliferation through activation of multiple signaling pathways and prevents insulin-deficient diabetes in mice[J].Endocrinology,2010,151(13):3026-3037.
[11]Zhang Y,Liu D.Flavonol kaempferol improves chronic hyperglycemia-impairedpancreatic beta-cell viability and insulin secretory function[J].Eur J Pharmacol,2011,670(6):325-332.
[12]Zhu W,Jia Q,Wang Y,et al.The anthocyanin cyanidin-3-O-betaglucoside,a flavonoid,increases hepatic glutathione synthesis and protects hepatocytes against reactive oxygen species during hyperglycemia:Involvement of a c AMP-PKA-dependent signaling pathway[J].Free Radic Biol Med,2012,52(9):314-327.
[13]何明祥.仙草中黄酮的热水法提取[J].农产品加工学刊,2008,8(8):44-46.
[14]邵圣娟,卫静莉.微波辅助提取甘薯叶中黄酮类化合物的工艺研究[J].科研与开发,2015,34(3):10-12.
[15]陈瑛,孙兴力,王文渊.红薯叶中黄酮类化合物的超临界提取研究[J].广州化工,2011,21(6):82-84.
[16]陆国权,任韵,唐中厚,等.甘薯黄酮类物质的提取及其基因型差异研究[J].浙江大学学报:农业与生命科学版,2005,31(5):541-544.
[17]王才和,杨巍,王刚,等.超声波辅助提取紫薯茎叶总黄酮的工艺研究[J].农产品加工·学刊,2011,32(10):46-48.
[18]Spencer JP.Beyond antioxidants:The cellular and molecular interactions of flavonoids and how these underpin their actions on the brain[J].Proc.Nutr.Soc,2010,69(5):244-260.
[19]Fu Z,Zhen W,Yuskavage J,et al.Epigallocatechin gallate delays the onset of type 1 diabetes in spontaneous non-obese diabetic mice[J].Br J Nutr,2011,105(12):1218-1225.
[20]Eid HM,Martineau LC,Saleem A,et al.Stimulation of AMP-activated protein kinase and enhancement of basal glucose uptake in muscle cells by quercetin and quercetin glycosides,active principles of the antidiabetic medicinal plant Vaccinium vitisidaea[J].Mol Nutr Food Res,2010,54(17):991-1003.
[21]倪晓霞,王庆芬,魏浩泽,等.紫外分光光度法测定蒲地灌肠液中总黄酮含量[J].中医药导报,2017,23(2):57-59.
[22]邴鑫,尚红梅,娄玉杰.响应面优化串叶松香草总黄酮的提取工艺及其抗氧化活性研究[J].食品工业科技,2018,39(4):137-142.
[23]YUAN Jun,HUANG Jun,WU Gang,et al.Multiple responses optimization of ultrasonic-assisted extraction by response surface methodology(RSM)for rapid analysis of bioactive compounds in the flower head of Chrysanthemum morifolium Ramat[J].Industrial Crops and Products,2015,74(15):192-199.
[24]曾林晖,邓泽元,余修亮,等.蜂胶黄酮的超声波提取工艺优化及其抗氧化活性研究[J].食品工业科技,2016,37(12):295-300.
[25]Spencer JP.Beyond antioxidants:the cellular and molecular interactions of flavonoids and how these underpin their actions on the brain[J].Proc.Nutr.Soc,2010,69:244-260.
[26]李侠,邹基豪,王大为.响应面实验优化超声波-酶法提取绿豆皮黄酮类化合物工艺[J].食品科学,2017,38(8):206-212.
[27]王冉,刘涛,黎晨晨,等.响应面法优化东北红松针总黄酮的超声辅助乙醇提取工艺[J].食品工业科技,2018,39(4):143-149.
[28]张黎明,李瑞超,郝利民,等.响应面优化玛咖叶总黄酮提取工艺及其抗氧化活性研究[J].现代食品科技,2014,31(4):233-239.
[29]Rosso V V,Mercadante A Z.HPLC-PDA-MS/MS of anthocyanins and carotenoids from dovyalis and tamarillo fruits[J].Journal of Agricultural and Food Chemistry,2007,55(22):9135-9141.
[30]郭玲.新疆石榴生理活性物质的提取及其特性的研究[D].安徽农业大学,2006.
[31]薄南南,傅桦.玉米须中总黄酮的提取及含量测定[J].首都师范大学学报:自然科学版,2009,30(4):44-47.
[32]何念武,秦娇娇,王新军.超声辅助提取灰灰菜多糖工艺优化及体外抗氧化活性[J].食品工业科技,2017,38(8):1-10.
[33]陈晨胡,文忠,田沛源,等.超声辅助提取香蕉皮多酚工艺优化及其抗氧化性的分析[J].食品科学,2014,35(2):12-17.
[34]王海燕,李睿,曾秀,等.响应面优化超声波提取桑叶谢皮素工艺[J].食品科学,2014,35(22):56-62.